Chocolate Mint Icebox Cake

1. 1

   In a bowl of an electric mixer combine the mint leaves, the sugar, the cocoa powder, and the cream, beat the mixture until it holds soft peaks, and spread about 1 mounded teaspoon of it on one side of each wafer.

2. 2

   On a platter sandwich the wafers together on their sides to form a log and ice the log with the remaining cream mixture, covering it completely.

3. 3

   Chill the cake, covered loosely with plastic wrap, for at least 6 hours or overnight.

4. 4

   Cut the cake diagonally into 3/4-inch-thick slices and serve it garnished with the mint sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.