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Becca's Herb Inspired Recipe: Cherry Chocolate and Lemon Verbena Icebox Cake - Bloom & Grow Radio

Becca’s Herb Inspired Recipe: Cherry Chocolate and Lemon Verbena Icebox Cake

Cherry Chocolate and Lemon Verbena Ice Box Cake

 

Here is Becca’s recipe, in her words, for this mouthwatering lemon verbena inspired dessert! This recipe was featured in episode 102: Garden to Table Recipes

This takes some planning ahead, but its super easy!!

Day 1: Add Lemon Verbena to Cream and bake wafers if you are making yourself

Day 2: Prepare Wafers and assemble cake, let sit overnight in fridge

Day 3: Enjoy!

INGREDIENTS

Lemon Verbena

Powdered Sugar

vanilla extract

Cream

all purpose flour

cocoa powder (buy the good stuff)

cane sugar

baking soda

salt

butter

whole milk

sweet cherries, pitted and chopped (if you only can find frozen , make sure you run water over them to thaw completely and drain off water before using)

You can make your own chocolate wafers or you can buy them! Both have awesome results.

To assemble ice box cake!

  • On a flat serving plate (or if you wanna be super fancy, a 9-10” cake pan lined with plastic wrap), arrange cookies in a circle with one in the middle-to cover the whole bottom.
  • Spread ½ c of whipped cream-making an even layer
  • Sprinkle ¼ cup chopped cherries on top
  • Repeat – I usually do 10-12 layers
  • Cover with plastic wrap and refrigerate overnight or keep in the freezer for up to a week. Put in the fridge for 30 min-1 hour before slicing if you’re freezing it
  • Tip: Always use a super hot knife to get clean cuts!!

 

Wafers (if making yourself)

1 ½ c all purpose flour

¾ c cocoa powder

1 c cane sugar

¼ t baking soda

¼ t salt

1 ¾ sticks (7 oz) butter, room temperature

3T milk

1 t vanilla extract

  1. Combine all dry ingredients (flour, cocoa, baking soda, salt) -whisk to combine
  2. Place in a food processor.
  3. Add butter in pieces and pulse
  4. With the machine running, add milk and vanilla
  5. Let pulse until it starts to clump around the blade
  6. Dump out on a cutting board and kneed slightly until it comes together in a ball
  7. Form dough into a log and wrap in plastic wrap. Refrigerate at least an hour
  8. Preheat oven to 350. Slice the log of wafers as thin as you can and place them 1” apart on a baking sheet lined with parchment..
  9. Bake 12-15 min until the cookies are crisp and even. When they are completely cool, they should snap. If they are chewy, return to the oven for 30 seconds.
  10. Cool completely before using or freeze them for next time!!

 

 

Whipped Cream:

4 sprigs Lemon Verbena

4T Powdered Sugar

1t vanilla extract

3c Cream

Pinch salt

  1. Place verbena in the cream. Let sit overnight.
  2. When you’re ready to use, remove the lemon verbena and squeeze out any cream that has stuck to it.
  3. Place in a kitchen aid (or a bowl if you wanna flex your muscles!) and begin to whip on low.
  4. Sprinkle in sugar and salt. Increase speed gradually.
  5. Whip until stiff peaks.
  6. At the last moment add in vanilla. Set aside

 

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