When ready to serve, remove the plastic wrap. If you used parchment, run a thin knife around the edges and use the parchment overhang to gently lift the cake from the pan onto a cutting board. For an easy, casual presentation, you can also slice it directly in the ceramic loaf pan, just as it sat in the fridge.
Use a sharp knife dipped in hot water and wiped dry between cuts to slice the cake into thick pieces. You should see distinct dark cookie layers softened into the whipped topping, with a fluffy white top dusted in cocoa. Serve slices cold on small plates and watch how quickly the platter empties at your potluck.
Variations & Tips
For a richer flavor, you can replace 1 cup of the whipped topping with lightly sweetened whipped heavy cream; just whip 1/2 cup cold cream with 1 tablespoon powdered sugar until soft peaks form, then fold it into the topping. If you like a mocha twist, add 1 teaspoon instant espresso powder to the cocoa mixture. A thin drizzle of chocolate syrup between a couple of the middle layers will give you more pronounced chocolate ribbons when sliced. For a peanut butter version, whisk 1/4 cup smooth peanut butter into the cocoa mixture, thinning with a spoonful of milk if needed. You can also tuck in a layer of sliced bananas or strawberries over one of the whipped topping layers, but if you do, plan to serve the cake within 24 hours so the fruit stays fresh. To make smaller portions, build the cake in a square 8-inch dish instead of a loaf pan and cut into little bars. This dessert travels well—just keep it chilled in a cooler on the way to the potluck, and slice it only when you’re ready to serve so the layers stay neat and impressive.
