Decadent No-Bake Chocolate Cake with Cocoa and Condensed Milk

1.In a mixing bowl, combine the crushed chocolate cookies and melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to create a crust. Refrigerate for 15 minutes to set.

2.In another bowl, whisk together the sweetened condensed milk and unsweetened cocoa powder until smooth and well combined.

3.In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

4.Gently fold the cocoa mixture into the whipped cream until fully incorporated, being careful not to deflate the whipped cream.

5.Pour the chocolate filling over the chilled cookie crust in the springform pan, smoothing the top with a spatula.

6.Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cake is set and firm.

7.Once set, carefully remove the sides of the springform pan. Garnish the top with chocolate shavings before serving.