German Chocolate and Cookie Icebox Cake

1. 1

   Line a 9-by-5-inch loaf pan with foil, allowing 2 inches of overhang on all sides.

2. 2

   In a stainless steel bowl set over a saucepan of simmering water, melt the chocolate in the coconut oil, stirring, 7 minutes.

3. 3

   Whisk in the cocoa powder, vanilla and salt until incorporated, then whisk in the cream until smooth.

4. 4

   Let cool slightly.

5. 5

   Pour a 1/4-inch-thick, even layer of the ganache into the prepared pan.

6. 6

   Arrange a layer of biscuits on the ganache, breaking them to fit and leaving a 1/4-inch border of ganache around the edge.

7. 7

   Repeat the layering with the remaining ganache and biscuits, ending with a layer of ganache.

8. 8

   Cover the pan with plastic wrap and refrigerate until chilled, 3 hours.

9. 9

   Let stand at room temperature for 30 minutes.

10. 10

    Using the foil, lift out the cake onto a cutting board.

11. 11

    Discard the foil and slice the cake crosswise 3/4 inch thick.

12. 12

    Serve with whipped cream, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.