5-Minute Chocolate Wafer Layer Cake
Yields: 6–8 Servings | Prep time: 5 mins | Cook time: 5 mins | Chill time: 1–2 hours
Ingredients
The Base:
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350 g Chocolate or vanilla wafers
The Chocolate Cream:
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500 ml (2 cups) Milk
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120 ml (1/2 cup) Whipping cream
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50 g (1/4 cup) Granulated sugar
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40 g (3 tbsp) Corn starch
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40 g (3 tbsp) Bitter cocoa powder
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1 tsp Vanilla extract (optional)
Detailed Instructions
1. Prepare the Cream Base
In a medium saucepan (off the heat), whisk together the sugar, corn starch, and bitter cocoa powder until no large lumps remain. Gradually pour in the milk and whipping cream, whisking constantly to create a smooth liquid.
2. Thicken the Custard
Place the saucepan over medium heat. Stir continuously with a whisk or spatula to prevent the bottom from scorching. Cook for about 3–5 minutes until the mixture thickens into a glossy, pudding-like consistency. Remove from heat immediately.
3. Layer the Wafers
Line a small rectangular baking dish or loaf pan with parchment paper or plastic wrap for easy removal. Spread a thin layer of the hot chocolate cream at the bottom. Arrange a single layer of wafers over the cream.
4. Build the Cake
Continue alternating layers: spread a generous layer of chocolate cream, followed by a layer of wafers. Repeat this process until you have used all the ingredients, finishing with a smooth layer of chocolate cream on top.
5. Chill and Set
Allow the cake to cool to room temperature, then place it in the refrigerator for at least 1–2 hours. This allows the wafers to slightly soften and the cream to set firmly, making it easy to slice.
6. Serve
Lift the cake out of the pan using the parchment paper edges. Dust the top with extra cocoa powder or chocolate shavings if desired. Slice into squares and enjoy!
Why This Recipe Works
The hot cream slightly softens the crisp wafers, turning them into a texture similar to delicate cake layers, while the corn starch ensures the chocolate filling is stable and rich.