No-Bake Mocha Icebox Cake with Stout

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  • Difficulty 3
  • Prep Time 30 mins
  • Cook Time None
  • chilling svg Chilling Time 4 hours
  • Serves 10
  • Difficulty 3
  • Prep Time 30 mins
  • Cook Time None
  • chilling_svg Chilling Time 4 hours
  • Serves 10
Here’s one of the simplest cakes you’ll ever make. It doesn’t require an oven — just your fridge — and the ingredient list is short. It just might become your go-to dessert whenever the weather’s hot and you need to chill. A blend of stout and espresso brings out the deep, dark, chocolatey flavour of the cookies and gives the cake a decadent edge. And a little extra stout on the side wouldn’t be a bad thing, either.


  • 2 cups (500 mL) 35% cream
  • 2 tbsp (30 mL) icing sugar
  • 1/2 to 3/4 tsp (2.5 to 4 mL) instant espresso powder
  • 2 tbsp (30 mL) stout
  • 1 200 g package thin chocolate wafer cookies (see tips)
  • Toasted sliced almonds and fresh raspberries (optional)


  1. 1. In a large bowl, combine cream, icing sugar and espresso powder (use the larger amount for a stronger coffee flavour). Using a hand mixer on medium-high, whip cream mixture until medium-firm peaks form, 4 to 5 minutes.
  2. 2. Pour in stout and continue whipping cream mixture until stiff peaks form, 1 to 2 minutes more. (When you lift the beaters, the whipped cream should hold firm peaks with slightly droopy tips. Do not overmix.)
  3. 3. Place 1 wafer cookie on a clean, flat surface and spoon scant 1 tbsp (15 mL) whipped cream overtop; top with another wafer cookie. Repeat layering cream and cookies until the stack contains 10 cookies total, starting and ending with a cookie.
  4. 4. Repeat 4 more times to make 5 stacks. (Note: Wafer cookies can be fragile, but if they break, simply put them back together as much as possible in the stack. They don’t need to be whole to work in this cake.)
  5. 5. Carefully transfer 1 of the stacks to a large oval plate or platter, laying it on its side. Repeat with remaining stacks, placing them alongside previous stacks to create a long loaf shape. (Or arrange stacks in an 9- x 11-inch casserole dish.)
  6. 6. Spread remaining whipped cream over stacks, as if icing a cake. Insert a few toothpicks into cake and drape plastic wrap overtop without touching surface. Refrigerate until set, about 4 hours. If you prefer a frostier result, transfer cake to the freezer for about 30 minutes prior to serving.
  7. 7. Top cake with almonds and raspberries (if using). Cut cake crosswise into slices. Serve immediately. This cake is best eaten on the day that it’s made, but you can store the whole cake or any leftovers, covered with beeswax or plastic wrap, in the fridge for up to 3 days.


  • Look for thin chocolate wafer cookies in the baking aisle, near the graham crackers.
  • If you can’t find chocolate wafer cookies, you can use vanilla wafer cookies to make a tasty non-cocoa version. They’re usually thicker and narrower than thin chocolate wafers, so you’ll need to adjust the size of the stacks in the pan and the amount of cream in between each cookie. Experiment to find your perfect balance.
  • For the ideal texture, make the cake around lunchtime and eat it after dinner.

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