No-Bake Hot Cocoa Cake – a delicious recipe with heavy cream, sour cream, confectioners, hot cocoa, vanilla, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Using an electric mixer on high, beat the heavy cream, sour cream, confectioners sugar, hot cocoa mix, vanilla, and salt in a large bowl until stiff peaks form.
2
Dab some of the cream mixture on one cookie and place it in the center of a serving platter (the cream will help keep it in place).
3
Repeat with 6 cookies, arranging them around and touching the center cookie.
4
Spread 1/2 cup of the cream mixture on top, spreading over the cookies, leaving a 1/2-inch border around the edge.
5
Place a cookie in the center of the cream and arrange 6 cookies around it.
6
Repeat with 1/2 cup of the cocoa cream and 7 cookies to make 10 layers of cookies total.
7
Top with the remaining cream.
8
Refrigerate at least 2 hours and up to overnight.
9
Sprinkle with crushed chocolate cookies before serving, if desired.
10215
kcal
Calories
596
g
Fat
1103
g
Carbs
97
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 c. heavy cream, 1/2 c. sour cream, 1/2 c. confectioners' sugar, 1/2 c. hot cocoa mix (use one without milk powder), and more.
Yes, No-Bake Hot Cocoa Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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