Chocolate Nectarine Icebox Cake with Ginger Pecans

Chocolate Nectarine Icebox Cake with Ginger Pecans

beauty shot

Every good baker knows that homemade whipped cream is simply the best, and having a good whipped cream recipe is essential. We combined chocolate cakes, crunchy pecans and fresh nectarines with a generous helping of whipped cream to make this deliciously fluffy cake.

What you need for the chocolate cakes

  • 2 cups (250 g) all-purpose flour
  • ½ cup (42 g) cocoa powder
  • 1 tsp (6 g) salt
  • ¾ tsp (4 g) baking powder
  • ½ tsp (3 g) baking soda
  • ½ cup (113 g) unsalted butter
  • 1 cup (200 g) Redpath® Granulated Sugar
  • 2 large eggs, room temperature
  • 1 tsp (5 ml) vanilla extract
  • ½ cup (120 ml) plain yogurt

What you need for the ginger pecans

  • ¾ cups (72 g) pecan halves
  • 2 tbsp (28 g) unsalted butter
  • 1 ½ tsp (6 g) ground ginger
  • ½ tsp (3 g) salt
  • ¼ cup (57 g) Redpath® Dark Brown Sugar, packed
  • 1 tbsp (15 ml) water

What you need for the whipped cream

  • 3 cups (720 ml) heavy (35%) cream
  • ½ cup (55 g) Redpath® Icing sugar
  • 1 tbsp (15 ml) vanilla extract

What you need to assemble

  • 2 large nectarines

Prep Time: 1 hour 15 minutes
Cook Time: 20 minutes
Chilling Time: 5 hours
Yield: 10 servings

Chef’s Tip

  • Chocolate cakes and ginger pecans can be made up to 3 days in advance and stored in airtight containers at room temperature. Prepare nectarines and whipped cream just before assembly.

How to prepare the chocolate cakes

  1. Preheat oven to 350°F (180°C). Grease or line 2 large baking sheets with parchment paper.
  2. In a large bowl, sift together the flour, cocoa powder, salt, baking powder and baking soda. Set aside.
  3. dry ingredients

  4. Using an electric mixer, cream the butter until smooth. Add the Redpath® Granulated Sugar and cream until pale and fluffy; 5 minutes. Add the eggs one at a time, mixing until fully incorporated before adding the next. Beat in the vanilla.
  5. creaming sugar, butter, adding the egg

  6. Using a wooden spoon, stir half the flour mixture into the wet ingredients. Stir in the plain yogurt, then stir in the remaining flour mixture (take care to not overmix).
  7. making whoopie pies

  8. For each cake, scoop about 3 tablespoons (46 grams) of batter onto the prepared baking sheets, spacing them about 2 inches (5 centimetres) apart. When all the batter has been scooped, you should have 18 – 19 cakes. Press down, with a damp hand, on each cake to flatten slightly.
  9. Bake the cakes, rotating the baking sheets after 10 minutes. Cakes are done when the tops are dry and spring back when gently pressed; 18 to 20 minutes.
  10. Cool on the baking sheets for 5 minutes, transferring to a rack to cool completely.
  11. whoopie pies

How to prepare the ginger pecans

  1. Line a baking sheet with foil or parchment paper.
  2. In a large nonstick skillet over medium-high heat, melt the butter with the ginger and salt . Add the pecans and cook, stirring, for 5 minutes.
  3. Sprinkle the pecans with the Redpath® Dark Brown Sugar and water, stirring, while cooking, until sugar is melted and bubbling; about 3 minutes.
  4. Immediately pour the pecans onto the prepared baking sheet and spread them into a single layer. Set aside to cool.

How to prepare the whipped cream

  1. Chill a large bowl and electric mixer beater in the freezer for 15 minutes. Pour the cream in the bowl and beat until soft peaks form. Add the Redpath® Icing Sugar and vanilla and beat to firm peaks.

How to assemble the cake

  1. Pit and dice 1 nectarine into ½ inch (1.25 centimetre) pieces.
  2. Roughly chop the ginger pecans.
  3. Drop a ½ cup of whipped cream onto a 9 inch (23 centimetre) serving platter and smooth into a circle with an offset spatula.
  4. layer of whipping cream

  5. Place one cake in the centre. Arrange 6 cakes equally around the centre cake.
  6. layering whoopie pies

  7. Spread about 1 ½ cups (360 millilitres) of cream evenly over the cakes, leaving a ½ inch (1.25 centimetres) around the edge uncovered. Top cream evenly with chopped pecans.
  8. pecan layer

  9. Add a second layer of 6 cakes, staggering them so that their centre is above the spaces between the first cake layers. Spread with 1 ½ cups (360 millilitres) of cream and top with chopped nectarines.
  10. layering

  11. Add the last layer of cakes and top with remaining whipped cream.
  12. Transfer to the refrigerator to set for at least 5 hours, or overnight.
  13. Just before serving slice the remaining nectarine into ½ inch (1.25 centimetre) pieces and use as garnish.
  14. Slice and serve cold.

beauty shot

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