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Matilda Fudge Icebox Cake

Sophia
This no-bake dessert features layers of cocoa biscuits softened in a chocolate milk mixture, a silky mascarpone chocolate cream, and a glossy chocolate fudge ganache. After chilling, it becomes rich, creamy, and intensely chocolatey—no oven required.
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Prep Time 35 minutes
Total Time 3 minutes
Servings 10
Calories 510 kcal

Ingredients
  

For the biscuit layers

  • 200 g cocoa biscuits
  • 80 ml milk
  • 1 tsp cocoa powder
  • 1 tsp vanilla extract

For the chocolate cream

  • 500 g mascarpone cheese cold but softened at room temperature for ten minutes before mixing
  • 250 ml heavy cream 35% fat divided into 70 ml and 180 ml
  • 130 g dark chocolate 55 to 60 percent cocoa finely chopped
  • 60 g powdered sugar
  • 20 g cocoa powder
  • 1 tsp vanilla extract
  • A pinch salt

For the chocolate fudge ganache

  • 75 g dark chocolate finely chopped
  • 45 g milk chocolate finely chopped
  • 80 ml heavy cream
  • 5 g butter

For decoration

  • as desired grated dark chocolate

Instructions
 

  • Finely chop the 130 g of dark chocolate and place it in a heatproof bowl. Take 70 ml from the 250 ml of heavy cream and heat it just until it comes to a boil. Pour it over the chopped chocolate and leave it alone for one minute. This resting time allows the hot cream to melt the chocolate evenly. Stir gently until smooth. Set the mixture aside to cool before adding it to the mascarpone. This cooling step is essential. Warm chocolate can melt the mascarpone and ruin the texture.
  • Place the mascarpone, powdered sugar, cocoa powder, vanilla, and salt in a large bowl. Beat briefly on low speed until completely smooth. Add the cooled chocolate mixture and beat just until combined. Do not overmix. You want a thick, smooth, dark chocolate cream with no lumps.
  • In a separate bowl, whip the remaining 180 ml of cold heavy cream to stiff peaks. Cold cream whips faster and holds its shape better. Carefully fold the whipped cream into the chocolate mixture with a spatula until combined. Use a gentle folding motion to keep the filling light and airy. Divide the finished cream into three approximately equal portions.
  • Mix the milk, cocoa powder, and vanilla in a shallow bowl. This adds extra chocolate flavor and moisture to the biscuit layers.
  • Briefly dip each biscuit into the milk mixture. A quick dip is enough. Do not soak the biscuits or they will fall apart. Arrange the first layer in a 20 by 15 cm pan. Spread one third of the chocolate cream over the biscuits.
  • Add a second layer of briefly dipped biscuits, then spread another third of the chocolate cream over them. Arrange the third and final layer of dipped biscuits on top, then spread with the remaining chocolate cream. Smooth the surface with an offset spatula if you have one.
  • Refrigerate the cake for one to two hours before adding the ganache. This helps the cream set so the warm ganache does not sink into the filling.
  • Finely chop the 75 g of dark chocolate and 45 g of milk chocolate and place them in a heatproof bowl. Heat the 80 ml of heavy cream just until it comes to a boil, then pour it over the chocolate. Leave for one minute, then add the butter and stir until smooth. The butter gives the ganache a glossy finish.
  • Pour the prepared fudge ganache over the chilled cake. Tilt the pan gently to spread it evenly. Decorate with grated dark chocolate as desired. Return the cake to the refrigerator for several hours, preferably overnight. This final rest transforms the texture completely.

Notes

Mascarpone should be cold but softened at room temperature for ten minutes before mixing. Let the chocolate mixture cool fully before adding it to the mascarpone. Do not soak the biscuits; a quick dip is enough. Chill the assembled cake before topping with ganache. Refrigerate for at least 3 hours, preferably overnight, before serving. Store covered in the refrigerator for up to 4 days; freeze for up to 1 month. Reheating is not recommended.