Ingredients:

  • 3 cups Heavy Whipping Cream (cold)
  • 1/2 cup Unsweetened Cocoa Powder (sifted)
  • 1 cup Powdered Sugar (sifted)
  • 1 teaspoon Vanilla Extract
  • Pinch of Fine Sea Salt
  • 1 standard package (approx. 9 oz / 255g) Chocolate Wafer Cookies
  • 2 pints Fresh Raspberries
  • 1/2 pint Extra fresh raspberries (for garnish)
  • 2 tablespoons Chocolate Shavings (for garnish)

Instructions:

  1. Prepare the Pan: Line a 9x5 inch loaf pan or 8-inch springform pan with plastic wrap or parchment paper, ensuring there is an overhang on the sides for easy removal later.
  2. Make the Chocolate Whipped Cream: In a chilled large mixing bowl, combine the cold heavy cream, sifted cocoa powder, sifted powdered sugar, vanilla extract, and salt.
  3. Whip to Stiff Peaks: Beat the mixture using an electric mixer with a whisk attachment on medium-high speed until stiff peaks form. Be careful not to overbeat.
  4. Prepare Raspberries: Gently rinse and thoroughly pat dry the majority of the raspberries. Set aside some perfect berries for garnishing.
  5. Begin Layering (Base): Spread a thin, even layer of chocolate cream onto the bottom of the prepared pan.
  6. First Cookie Layer: Arrange a single layer of chocolate wafer cookies tightly over the cream base, breaking and fitting them together as needed to cover the surface.
  7. Berry & Cream Layer: Spoon about one-third of the remaining whipped cream over the cookies and spread evenly. Gently scatter half of the prepared, dried raspberries over the cream layer.
  8. Repeat Layers: Top with a second layer of chocolate wafers, followed by another layer of cream, and scatter the remaining fresh raspberries over that layer.
  9. Final Layer: Top with the last of the cream, spreading it smoothly to cover all the filling and edges completely.
  10. Chill & Set: Cover the pan tightly with plastic wrap and refrigerate for a minimum of 8 hours, or preferably overnight, to allow the wafers to soften fully.
  11. Unmold & Garnish: Once fully set, use the plastic wrap overhang to carefully lift the cake from the pan onto a serving platter.
  12. Final Presentation: Decorate the top generously with the reserved fresh raspberries and chocolate shavings just before slicing and serving. Use a sharp, warm knife for clean cuts.