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No-Bake Strawberry & Chocolate Ganache Cake

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I was recently asked to bring a dessert for a fancy pants dinner party. You know the kind where the “special China” is brought out and you feel awkward wiping your mouth on the delicate linen napkins… That is at least until everyone is 2-3 bottles of wine in. Then the fun really starts. 

Needless to say I knew my dessert needed to look and taste as beautiful as the surroundings. I had a huge carton of organic strawberries in my fridge and wanted to somehow incorporate them. I also happened to have a box of graham crackers… So when I stumbled across recipes for Ice Box cakes I knew it was worth a shot. I mixed a few different recipes to my liking and MY GOODNESS am I happy I did! This cake was a hit… it looked gorgeous, tasted light and delicious, and between you & me… it was SO easy to make! 

 

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INGREDIENTS:

1 cup powdered sugar 

2 lbs fresh organic strawberries, washed & dried

3 cups heavy whipping cream (I use organic)

1 1/2 teaspoon vanilla 

4 sleeves graham crackers (about 26 whole crackers)

2 oz dark chocolate, chopped finely 

 

DIRECTIONS:

Take out 2-4 of the prettiest strawberries to use as garnish later. Then remove stems from remaining berries (also known as hulling) and slice thinly. 

Use a mixer to beat 2.5 cups of the heavy cream, until it because fluffy and stiff. Then add the powdered sugar and vanilla. 

Spread a small amount of the whipping cream on the bottom of a platter or a 9″x13″ inch baking pan. Place 6 graham crackers on top of the cream (this should cause them to securely stick). Add more cream to the top of the crackers, a thin layer is perfect. Then a single layer of strawberries. 

Repeat this layering process 3 times, you should have 4 layers of graham crackers. Add the last of the whipped cream to the top and then add more strawberries in a pretty arrangement. 

 

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GANACHE:

Heat 1/2 cup heavy whipping cream (the remainder from the cake cream) until it bubbles. Then pour over the 2 oz dark chocolate in a heat safe bowl. Let stand a couple minutes, then mix until the chocolate is smooth and glossy. 

Gently drizzle the chocolate ganache over the cake. 

Place cake in the fridge for 3 – 5 hours before serving, crackers should be soft before serving. Then garnish with remaining berries & enjoy! 

Xo, 

Simply Nina 

BONUS: This makes about 10 servings and each serving is about 675 calories. 



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