The famed chocolate wafer cake. Have you made it? Eaten it? Loved it? Swooned over it?
Undoubtedly, this has to be one of the easiest “cakes” to put together. No baking. No buttering pans. No cooling required. It is simply the combination of thin, crisp chocolate wafers sandwiched with a creamy peanut butter fluff between each layer and refrigerated overnight. Seriously. It’s that simple. But somewhere in the chilling period, magic happens – softening the chocolate wafers and melding the cookies and cream into a dreamy, creamy cake-like texture.
Decadent and absolutely delicious, I am convinced that everyone should make this cake at least once. And of course, after making it once and tasting an irresistibly blissful piece (or three), you’ll have to make it again. And again. But don’t stress! It’s seriously the most simple, foolproof cake you’ll ever make.
**Looking for Thanksgiving Dinner inspiration? Take a look at my menu-in-progress and plan away!**
Note: This cake requires at least 8 hours of chilling time so plan ahead! The Nabisco Famous Wafers are the most widely available chocolate wafers; however, if you are so inclined, I've seen several homemade recipes online (like this one).
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1/3 cup creamy peanut butter
- 1 box (about 30 cookies) thin chocolate wafer cookies
- In a large bowl, whip 1 1/2 cups heavy cream with the powdered sugar until soft peaks form. In a small bowl, stir the peanut butter until soft and creamy and whisk in the remaining 1/2 cup heavy cream. Whisk together until the mixture is light and fluffy. Fold the peanut butter mixture gently into the large bowl of whipped cream until well combined.
- On a cake platter, serving tray or large plate, dab the bottom of 7 cookies with a tiny amount of cream mixture and arrange 6 of the cookies in a circle with the remaining cookie in the middle of the circle. Spread about 2/3 cup cream mixture on top of the cookies, spreading the cream outward to cover all but the outer edges of the cookies (an offset spatula really helps this process!). Repeat the layers 5 more times, each time staggering the cookie layer and topping the cake with the remaining cream. Refrigerate the cake for at least 8 hours (or up to 2 days).
- Slice into pieces and serve chilled.