Mocha Chocolate Icebox Cake

Total Time:
12 hr 20 min
Prep:
20 min
Inactive:
12 hr

Yield:
8 servings
Level:
Easy

Ingredients
Directions

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.

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.

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.


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4.8 219
I made this cake on a Sunday and took it to work on Tuesday. The cookies held up well, the cake was firm and super tasty. Everyone absolutely loved this cake. Quite a few declared it their "new" most favorite cake. Another person said that "it made angels sing"! I will definitely make this again. Thanks Ina item not reviewed by moderator and published
Sorry, but I disagree with most of the other reviewers. I made this cake yesterday for Valentine's Day, without any changes to the recipe, and found it very disappointing. The mocha cream was very delicious the day I made it, but much less so after 24 hrs in my fridge. And it seemed rather soft when I went to unmold it. The chocolate chip cookies flavor with the mocha just didn't work for me. I think a simple chocolate wafer would have been far superior, and much less expensive. The final disappointment was that the layers didn't look nearly as spectacular as Ina's when I went to cut into it, despite making it as directed. Just a rather expensive disappointment. I usually love Ina's recipes, and I'm a devoted buyer of her cookbooks, but I have to be honest, just because Ina made it, doesn't mean it's good. item not reviewed by moderator and published
Used brewed coffee instead of Kahlua and it still came out PERFECT! And I used Whole Foods Thin Chocolate Chip Cookies :) item not reviewed by moderator and published
ddSo we use the mocha cream and serve it in little chocolate cups for parties, or use the cream atop crushed Tate cookies or oreos in a martini glass decorated with shaved chocolate or a chocolate wafer. When we make the cake I only use 3 layers of Tates cookies as I find more layers make it too sweet. This cake is great even 3 days later if you have not eaten it item not reviewed by moderator and published
Can i substitute coffee liqueur with something else? my ratings are for the look of it. ill rerate this after i taste the cake. item not reviewed by moderator and published
This dessert is amazing. I substituted chocolate wafers for the chocolate chip cookies and it was delicious. My husband loves the old original icebox cake with the chocolate wafers and whipped cream. The chocolate wafers keep it from being too sweet and just enhance the mocha cream. Delicious! item not reviewed by moderator and published
It was a huge success we had a picnic in forest park and the desert came last and everybody loved it. But just make your own chocolate chip cookies because the ones she has are very expensive. Anyways great cake! item not reviewed by moderator and published
We had a gathering at our local Park Ridge,NJ ELKS on friday 08/29/2014. We had delicious food there. When it came to dessert, our former exhaulted ruler Shelly made your chocolate moca mousse icebox cake. It was not a 5 star dessert. It was rated a perfect 10! A Mickey Mantle home run. Thank you for your outstanding recipes. item not reviewed by moderator and published
This cake is decadent and delicious however if you are looking for an inexpensive or mid priced dessert this is not the one for you! Read on I conquered the $ dilemma. The first time I made that cake I followed the recipe to a 'T', the cookies cost me $18 alone, add the marscapone and the rest of the ingredients it was over the top in cost (unless your last name is Garten or you live in the Hampton's). Anyway I was determined to make the cake again because it was such a grand success. The second time I baked my own chocolate chip cookies which was a super savings. If your recipe includes nuts, leave them out. I also substituted the marscapone for 2 - 8oz. tubs of Philadelphia whipped cream cheese. Everything else remains the same. Same rave reviews, taste difference is not noticable. Enjoy either way! item not reviewed by moderator and published
It's incredibly sweet and heavy. I couldn't even finish one slice. I followed the recipe to the letter except for Tate's cookies (which cost about $6 per 8oz... so it would be $18 just for the cookies) I used Ahoy's... The taste is pleasant, but it's intolerably nauseating, I felt I was eating raw fat/sugar cream filing, I can't imagine how it would be better if I used 3x thinner cookies... I ate a couple of spoons of this and I already feel like I need to lie down or I'll throw up. I was hoping some kind of variation on Tiramisu based on ingredients, but trust me, it's nowhere near Tiramisu in taste or texture, or anything. Hands down it's one of the worst cake recipes I've ever tried out. Just thinking about what I just ate makes me... brrrr.... *GAG* Giving it 2 stars instead of 1 because tI imagine it's possible to lighten it up with cream cheese, lighter cream, less sugar, less sweet and thicker cookies etc... but I'm definitely won't be the one to try it out again, nooo waaay! item not reviewed by moderator and published
I use Da Vinci Coffee flavor syrup. item not reviewed by moderator and published
making the cookies from scratch will save money item not reviewed by moderator and published
I didn't want to throw it away, so I puree'd the whole thing with a mixer by adding extra espresso and rum until it became spredable. Then I baked another triple chocolate rum cake (4 layers), and I used this as a filing, and it turned out incredible, moist and delicious. Let's face it this recipe should not be called "cake", as there's no cake in it, it's just a filling with some cookies in it. Semantics aside, this is a good cream recipe that I will definitely use again as is. item not reviewed by moderator and published
ACTUALLY, THIS SHOULD BE CALLED 'TORTE' AS I HAVE A SIMILAR RECIPE FROM MY GRANDMOTHER THAT USED HER OWN BAKED COOKIES item not reviewed by moderator and published
USE HOME MADE COOKIES USE SAVE LOTS OF $$$ item not reviewed by moderator and published
I don't think rating it using a horrendous cookie like chips ahoy is really fair. The cookies are a major part and when you substitute an inedible cookie I can imagine it would be inedible.   item not reviewed by moderator and published

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