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Close up of chocotorta in glass dish with servings missing.

Chocotorta - Chocolate Icebox Cake

A super easy icebox cake with layers of chocolate wafers, dulce de leche, and sour cream. 

  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings 1x


Units Scale
  • Chocolate Wafers (via Smitten Kitchen) or use store-bought ones
  • 1 1/2 cups sour cream
  • 2 cups dulce de leche
  • 3/4 cup hot coffee
  • 1/4 cup Kahlua or other coffee liqueur (optional)


  1. Mix sour cream and dulce de leche in a medium bowl until smooth.
  2. In a small shallow bowl, mix coffee and liqueur if using.
  3. Dip one side of the wafers in the coffee mixture, and arrange in single layer, in the bottom of pan. I use a rectangular one that holds three layers of 8 wafers each.
  4. Put about 1 ¼ cups sour cream mixture, spreading evenly.
  5. Repeat with remaining wafers and filling.
  6. Refrigerate a day. Or two.


The amount of wafers and sour cream mixture is a matter of taste. You can adjust how much of each you use according to how sweet or chocolaty you like it. Of course, store-bought chocolate wafers or plain chocolate cookies can be used.

This dessert needs 1 or 2 days of refrigeration for best results. But you can eat it after a few hours in the fridge. Take that time into account.

  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cook Time: 120 minutes
  • Category: Dessert
  • Method: Refrigeration
  • Cuisine: Argentine

Keywords: chocotorta, chocolate icebox cake