Description
This Cold Chocolate Fudge Cake is a decadent, no-bake dessert featuring a crunchy chocolate cookie crust topped with a rich, creamy chocolate fudge layer and finished with fluffy whipped cream. Perfectly chilled for a few hours, this cake offers a luscious and satisfying chocolate experience without the need for an oven.
Ingredients
Scale
For the Crust
- 2 cups crushed chocolate cookies (e.g., Oreos)
- 1/2 cup unsalted butter, melted
For the Fudge Layer
- 1 can (14 oz) sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 1 tsp vanilla extract
For the Topping
- 1 cup heavy whipping cream
- Optional: chocolate shavings or cocoa powder for garnish
Instructions
- Prepare the Crust: In a bowl, combine the crushed chocolate cookies and melted butter. Mix until the texture resembles wet sand, ensuring the butter is evenly distributed throughout the cookie crumbs.
- Form the Crust: Press the cookie mixture firmly into the bottom of a 9-inch springform pan, creating an even layer that will serve as the base of the cake.
- Make the Fudge Mixture: Place sweetened condensed milk and semi-sweet chocolate chips in a saucepan over low heat. Stir constantly until the chocolate chips are completely melted and the mixture is smooth, careful not to scorch the chocolate.
- Add Flavor: Remove the saucepan from heat and stir in the vanilla extract to enhance the fudge flavor.
- Assemble the Fudge Layer: Let the fudge mixture cool slightly, then pour it evenly over the prepared cookie crust in the pan.
- Whip the Cream: In a separate clean bowl, whip the heavy whipping cream until stiff peaks form, indicating thick, stable whipped cream.
- Top the Cake: Spread the whipped cream evenly over the chocolate fudge layer, creating a smooth, fluffy topping.
- Chill to Set: Cover the cake and refrigerate for at least 4 hours, preferably overnight, allowing the fudge to set and flavors to meld.
- Garnish and Serve: Before serving, add optional chocolate shavings or dust cocoa powder over the top for a decorative and flavorful finish.
Notes
- Use a springform pan for easy removal of the cake without damaging its layers.
- Be careful not to overheat the fudge mixture to prevent burning the chocolate.
- For a richer fudge, choose higher quality semi-sweet chocolate chips.
- Whip the cream with chilled utensils for best results.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Substitute heavy cream with coconut cream for a dairy-free option.
