Mocha Chocolate Icebox Cake

Name: Mocha Chocolate Icebox Cake
Prep time: 20 min
Total time: 12 min
Ingredients: 2 cups cold heavy cream; 12 ounces Italian mascarpone cheese; 1/2 cup sugar; 1/4 cup coffee liqueur, such as Kahlua; 2 tablespoons unsweetened cocoa powder, such as Pernigotti; 1 teaspoon instant espresso powder; 1 teaspoon pure vanilla extract; 3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop; Shaved semisweet chocolate, for garnish

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Prep Time: 20 minutes

Total: 12 hours, 20 minutes

Servings: 8

Author : Ina Garten

chocolate cake cake coffee recipes

Ingredients

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2 cups cold heavy cream12 ounces Italian mascarpone cheese1/2 cup sugar1/4 cup coffee liqueur, such as Kahlua2 tablespoons unsweetened cocoa powder, such as Pernigotti1 teaspoon instant espresso powder1 teaspoon pure vanilla extract3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake ShopShaved semisweet chocolate, for garnish

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Instructions

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Step 1

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

Step 2

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Step 3

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.