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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4.8 222
This was delicious cake to make! Extremely light and fluffy bursting with flavor! must try!!! item not reviewed by moderator and published
Delicious cake and really easy to make.  Guests thought it was from a bakery.  Tate's cookies are the best - I only could find the dark chocolate ones and they also work for this recipe  Yum! item not reviewed by moderator and published
Wonderful cake. I made twice for work. And, decide to substitute the chocolate for lemon. And the cookies with lemon Girl scout cookies, and butter cookies alternating. Very refreshing.  item not reviewed by moderator and published
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've not tried the recipe but wanted to get opinions on whether this cake would be good to make ahead and freeze for about a week? Didn't know if cookies would hold up? Thank you! item not reviewed by moderator and published
I was thinking about using lady fingers and dipping them in the coffee and Kahlua mixture. I want to make this for a party and thought it would be great to use the heavy cream mixture instead of the egg whites that the original tiramisu calls for. Is there a big difference in taste in tiramisu if I would use the heavy cream instead of egg whites? item not reviewed by moderator and published
It's as easy as she says, and was a huge hit for a dinner party. I cheated a little though by using a prepackaged marscapone cheese already coffee flavored for tira misu! And I crumbled left over chocolate chip cookies on top. item not reviewed by moderator and published
This is a great recipe. For those that would enjoy a lighter tasting version, you may like my revisions. I used light cream cheese and regular light whipping cream. It made a world of a difference! Also, Chips Ahoy are a cheap alternative to fancy cookies! item not reviewed by moderator and published
This dessert was AMAZING!!! It actually was as easy as Ina said it would be to make this cake. The only difficult part was that I made my own cookies instead of buying them, but it tasted really good. For the mocha whip cream I did exactly what the recipe said, except for the 1/4 cup of coffee liqueur just cause I didn't have it at hand, but either way it tasted so so good. I think with the liqueur it what of taken to the next level but I guess next time I'll get it. The only difficult part is waiting overnight till it sets. But trust me it's totally worth it. Best cake I have made so far and husband lovessss it. item not reviewed by moderator and published
Incredible dessert! I used the Tate's Bake Shop Chocolate Chip Gluten Free Cookies and they were fabulous. Bought them at Costco. This is extremely rich but fabulous and not hard. I made my own mascarpone cheese (expensive) with 8 oz cream cheese, 2 1/2 Tab sour cream and 1/4 c whipping cream. This is a wonderful do ahead dessert that is really impressive. Thanks Ina! item not reviewed by moderator and published
This looks fabulous -- can't wait to try. Question: Instead of having whole or broken cookies throughout, can you grind them up like a graham cracker crust? Seems like it would be easier to eat them that way (especially for older people who might have a hard time biting into a whole cookie). Thanks much! item not reviewed by moderator and published
Love this cake! And is so easy to make item not reviewed by moderator and published
OMG this is one of the bests desserts I ever made...the cookies make the difference. They need to be thin....big hit at a party... item not reviewed by moderator and published
I made this cake yesterday for guests who just cancelled their visit because of illness. Can the cake be frozen? It looks yummy. item not reviewed by moderator and published
Excellent, impressive and so easy to make! On March 20, 2014 I saw the show featuring this cake and decided to make it as a birthday cake. I found a 21 oz box of the Tate's cookies at Costco for $9.89 and this was just enough for a 9 in springform pan. item not reviewed by moderator and published
I've made this cake several times and I have to say this last time it turned out the best. I used Tate's bake chocolate chip cookies and ironically the only mascarpone cheese that the store had was a Tiramisú Mascarpone that in my opinion made this cake even tastier. I also use the mascarpone cheese at room temperature for better mixing. item not reviewed by moderator and published
This was marvelous!! As easy to make as everyone says. I made two changes: I used Nabisco's Famous Chocolate Wafers instead of chocolate chip cookies because they were plain chocolate and thin, which I thought went well with the mocha whip cream. I also only used 8 oz of marscapone cheese because that's the tub my grocery store sold. The extra marscapone would probably have made the cream more firm, but it was just fine with the 8 oz. It was pretty expensive to gather all of these ingredients, but now that I've invested in the Kahlua and espresso powder, I will make this cake for other coffee lovers frequently! I crumbled a couple of the chocolate cookies for garnish and threw on some mini chocolate chips. Was pretty and yummy. item not reviewed by moderator and published
Mascarpone filling was not sweet enough for me and I made a note to increase sugar to 3/4 cup. I actually baked my own chocolate chip cookies. Looking forward to tasting it tomorrow with our dinner guests. item not reviewed by moderator and published
I saw this on a repeat of Barefoot Contessa. I HAD to make it........It's SO easy, and SO yummy.....Only had a little slice, because it's SO rich!!!! Will make this again item not reviewed by moderator and published
Fantastic and easy once you have all the ingriedients. I used the Auntie Em Thin Cookie recipe - a half batch is all you need -- I baked them until they were completely crispy. Followed the recipe as listed including the Kalhua. This is a rich dessert -- you can get more than 12-16 servings with smaller slices. item not reviewed by moderator and published
Yum. Yum and Yum. I made this for Christmas as a departure from my usual desserts and was not disappointed. I used the cookies and mascarpone from Trader Joe's as another reviewer suggested. I also didn't want to buy a whole bottle for Kahlua in case I didn't like it so I bought those little bottles and one was enough. I also couldn't find an 8in springform so I made it in a 9 inch which I think was better since it made the slices not as high. Definitely could not have been easier to make. item not reviewed by moderator and published
Is so good I made it is so creat thanks berry much item not reviewed by moderator and published
Easy recipe. Tastes a little like Heaven item not reviewed by moderator and published
This is a GREAT cake. I have made it three times now and everyone loves it. I made it exactly as written...but, I used the basic Chips Ahoy cookies. It turns out fantastic every time. Tips: Don't try to eat it the same day. Be patient. Don't leave out the Kahlua. This sends it into orbit! Enjoy! item not reviewed by moderator and published
Ina Garten, you can do no wrong. Fantastic recipe, as always. It was a big hit with the family! item not reviewed by moderator and published
Made this for Christmas and I was also disappointed. It was so very sweet, and really had too much of the chocolate cookies. It was good for a couple bites, but most everyone left a good size chunk on their plates. I followed the recipe exactly, except I had a different brand of cookies. Don't think that would have been the difference though. item not reviewed by moderator and published
I made this for Christmas, and have to say I was disappointed. Yes, it was good, but it didn't blow my socks off - or anyone else's, for that matter. The cookies had virtually disintegrated (except for the chips), which made it almost like a great big cake shaped chocolate mousse. I made the cookies from the "Auntie Em's" thin & crispy choc chip cookie recipe here on this site, which were delicious but the chips stayed in the center while the rest of the batter spread out. And like another reviewer, I used 1/4c espresso instead of the Kahlua, as I had family members who don't drink. That was my only change, and maybe it is the Kahlua that sends it over the edge, I don't know. It looked beautiful, and was fun to make, but I was expecting rave reviews that never came. I think I'll try what another did, make a couple of "personal" cakes in ramekins, using Pepperidge Farms Brussels & the Kahlua. If it works, I'll update this; for now, I give it 3 *. -It's also very rich, by the way. item not reviewed by moderator and published
Amazing. I was concerned the cookies wouldn't soften overnight, but they did. Best tips I got from other reviewers: Use a tiny layer of filling at the bottom of the pan to make sure the first layer of cookies gets soft. Secondly, you really only need thin layers of cream filling between each layer of cookies. I used a 9 inch pan and had enough for five layers, it was perfect. The only con is that the ingredients are a little pricey! Not if you live in East Hampton and your kitchen is in a multi million dollar "barn" in the backyard, but still... :) This dessert was the one at Thanksgiving that everyone attacked and raved about! Who doesn't love that? item not reviewed by moderator and published
Outstanding -- This was my contribution -- one of many desserts -- to a Thanksgivvukah party, and it became the talk of the evening. Rich and delicious yet somehow light, people came back for seconds and I'm sending out the recipe to everyone because it's so easy! Ina comes through yet AGAIN! item not reviewed by moderator and published
This was heavenly item not reviewed by moderator and published
OMG!!! This dessert is so good. I made the cookies, put together the filling, and then let my eight year old neighbor assemble the "cake". Because she loves strawberries, we added a layer of sliced strawberries to the middle! It was the exclamation mark for a dinner she helped me prepare for her family. When she brought the cake to the table there were "oohs" and "ahs" and even more when it was eaten. Ina, thank you so much! Your "How Easy is That" recipes are perfect in helping little ones gain confidence in the kitchen (and they're yummy too.) ((BTW - because children were going to eat this, all coffee/Kahlua was substituted with decaf)) item not reviewed by moderator and published
Last week I gave this recipe to a family friend who was to bring a desert last evening to our home for a dinner party. Ina I must say it was a great sucess and everyone enjoyed every bite. We have left over, so, yes, I am having another piece to night. item not reviewed by moderator and published
I LOVE this cake... I currently can't have caffeine or alcohol so I used a quarter cup of decaf coffee to keep the liquid ratio the same and omitted the liquor. It was just enough coffee to really bring out the chocolate flavor. Doing it this way made it more of a chocolate icebox cake instead of a mocha one. It was one of the easiest and most tasty things I have made for dessert in a long time! Thanks so much for another great recipe Ina! item not reviewed by moderator and published
This was so much fun to make, and was a huge hit when I brought it to an office party. A lot of people asked for the recipe. A winner cake! item not reviewed by moderator and published
This is a really delicious, easy dessert, and reminds me of my grandmothers old ice box cakes Like other reviewers, i just made my own thin chocolate chip cookies, or thin plain chocolate wafers, and used strong sweetened coffee instead of the kahlua. Make for a special occasion, you won't be disappointed. item not reviewed by moderator and published
FANTASTIC! Made for a potluck, 2 friends who doesn't drink or like coffee LOVE IT! Raves were on-going. The only change, instead of chocolate chip cookies, used Stacy G's Brownie Brittle found at Sam's, Costco and Bed Bath & Beyond. Used 16 0z bag. Great summer dessert if you don't want to turn the oven on and want something refreshing. DELICIOUS, DELICIOUS, DELICIOUS! item not reviewed by moderator and published
This dessert was really delicious! I made my own thin chocolate chip cookies using Alton Brown's "The Thin" cookie recipe. I also used 1/4 cup brewed coffee instead of Kahlua. It was all really simple to put together but the result was a beautiful, delightful dessert. I will make this one again! item not reviewed by moderator and published
The best and easiest dessert I've ever made. Huge hit on Mother's Day for my mom who loves tiramisu. The whipped cream mixture really reminded me of it. Because my sister doesn't drink, I substituted the 1/4 c of kahlua for 1/4 c of brewed coffee (after it cooled. I didn't preorder the cookies Ina recommends early enough, so I picked up Trader Joe's Crispy Crunchy Chocolate Chip Cookies. They were fantastic! Will definitely be making this again this summer. item not reviewed by moderator and published
Big, huge hit on Mother's Day. Next time I will make a thinner cookie. I am also thinking it does NOT have to be a chocolate chip cookie. I think I'll use a plain thin butter type cookie, and sprinkle the filling layers with mini chocolate chips only. It is just decadent and I will make it again. (Footnote: I wanted to avoid buying two mascarpone containers because I only needed a small amount from the 2nd container so I made up the difference with neufchatel cheese. Worked great. The filling is fluffy and beyond delicious. item not reviewed by moderator and published
I want to thank Ina for this recipe!This cake is amazing. The heavy cream/ mascarpone mocha cream is soooo good! I didn't buy cookies. I baked my own thin crisp chocolate chip cookies. This is the cake that you can make for any party to amaze your guests! item not reviewed by moderator and published
Thanks Ina, Loved this recipe. Was very easy to make and I use a substite for the mascarpone cheese and it can out wonderful. My guests would not believe that I made the icebox cake. Best part is that everything was easy to find in the store or home and had such a decadent flavor and looked. Very rich and freeze or eat within a day or 2 or the cake dries out i guess because the whipped filling absorbs the dryness of the cookies. EXCELLENT! Will be added to my all time favorites. item not reviewed by moderator and published
i have been mulling over a dessert recipe in my head that would appeal to the inner child in all of us...peanut butter and jam...so, what i did was substitute housemade peanut butter cookies and Gedney's State Fair strawberry+rhubarb jam (see footnote about Gedney's >>> hence, a peanut butter and jelly souffle icebox cake garnished with fresh strawberries...delicious!!! the only thingg i did not account for was how quickly it warmed...i still held its shape well enough to serve but now i know... check out their site and check out some of the USA's second largest state fair Blue Ribbon Award winning canned goods!!! item not reviewed by moderator and published
Amazing cake! Easy to make and your friends and family will love this cake. I didn't make it until a few hours before my dinner party so I just brushed the cookies with the Kahlua. It was almost better as there was just a little crunch. I also put it straight into the freezer so it would set up. It was in the freezer for about 3 hours and then transferred to the frig about an hour before I served. Substitutions: I made a lemon raspberry version. I added lemon curd to the cream and marscapone, cut the sugar in half, used limoncello, grated lemon zest and lemon extract. I used pepperidge farm lemon cookies. I put a layer of fresh raspberries after each cream layer. OMG was the response. I have also used blueberries. I made an orange pineapple version. Added orange marmalade, orange extract, orange zest and grand marnier. Used mandrian oranges and crushed pineapple as the fruit layer. Sugar cookies were the base. The possibilities are endless! item not reviewed by moderator and published
This is a fabulous, special occasion dessert that I make in advance for dinner parties. I never remember to order the Tates cookies in advance, so I usually just make my own recipe for thin, crispy chocolate chip cookies. The one thing I do differently is to spread the cookie dough out on parchment paper, slightly smaller than an 8 inch circle. That way, I have several large crispy cookies to layer with the mascarpone cream mixture. It saves a little bit of time! item not reviewed by moderator and published
This is the best dessert EVER!!! I agree with everybody that is raving about it, and the most wonderful thing - IT IS EASY AS PIE!!! Gotta try this out, thanks Ina!!! PS: Make sure there are plenty of people around to share, or else you will gain 5 pounds over night, because you just can't quit eating it. item not reviewed by moderator and published
Oh my goodness!!!! This is one of the best desserts I have EVER had!!! So incredibly easy and was a huge hit with family and friends!! I've already made this twice and will definately be making it again!!! So good!!! item not reviewed by moderator and published
Ina does it again! This is the BEST (and easiest cake I have ever made! The combination of the chocolate and kahlua is heavenly. I could not get instant espresso, so I substituted instant coffee, which worked well. I cannot recommend this cake highly enough! item not reviewed by moderator and published
This is the best cake, by far, I have ever made! I made it for my son's birthday and have never received so many compliments. I could not find Tate's cookies so I made homemade cookies that were crisp on the outside and soft inside...perfection. I cannot recommend this recipe enough, very easy too. Btw, mascarpone cheese is less expensive at Trader Joe's than other grocery stores. item not reviewed by moderator and published
Best ever, couldn't stop eating it. Don't make this recipe, it's very evil!! item not reviewed by moderator and published
This was an easy and impressive recipe. I would recommend using the Pepperidge Farm Captiva cookie, it is a chocolate brownie chocolate chip cookie. It was good with the Nantucket chocolate chip cookie, better with the chocolate Captiva cookie. item not reviewed by moderator and published
It was my first time learn how to make cake. And i made it for super bowl night. It turned out perfect and my family loved it. Thank you so much for sharing this recipe. item not reviewed by moderator and published
This recipe is delicious. I will admit ,however, that i did not use mocha in the whipped cream simply because i dont like it. The crunchier the cookie, the better, also. it's gone within a few days. item not reviewed by moderator and published
I made this for Thanksgiving dinner this year. The recipe was very easy to follow and putting it together was also very easy. However I was not able to find the chocolate chip cookies she recommended using in the recipe, so I made 3 jumbo chocolate chip cookies using my 9 inch round cake pans, this was an extra step yet the outcome was well with this extra step. When I make this again I will do it that way again. Overall it was great!!! And everyone loved it. item not reviewed by moderator and published
I am not a baker so I love this recipe. Seriously easy but looks like you are a pastry chef. Amazing. It is now my go to for Xmas and holiday parties. My only comment is that I put a small amount of filling on the bottom so the bottom layer of cookies becomes perfectly moist. The first time I did it, I did not do this, and the bottom layer was hard. Also once sub'd baileys for kahlua and it was just as yummy. Gotta love ina! item not reviewed by moderator and published
OMG---this is so decadently delicious. I used Tate's chocolate chip cookies, found by accident at Hiller's Market in W. Bloomfield, MI. This will wow your guests. item not reviewed by moderator and published
Incredibly good and so easy to make! My 19 year old son saw Ina making this on tv asked me to make it for his birthday. I used homemade chocolate chip cookies (not thin, quite chunky actually. Very, very good! Thank Ina! item not reviewed by moderator and published
i made this cake today for my husband birthday...it is very delicious .full of flavours ..we like it ... ,u have to try it to,..and sure!!!!! save to my recipe book, thx ina item not reviewed by moderator and published
Spectacular, and without fail makes grown men weep. I think this is her greatest recipe. But I still wish people wouldn't make changes to it (cake? Nilla wafers?before they rate it or comment on it, for better or worse. If you haven't got the stuff to make it as Ina did, don't make it or judge hers without doing so. It should be soft, not crunchy or hard. If you only have a couple of hours, make something else. item not reviewed by moderator and published
This was such a hit at my holiday party this weekend. I couldn't find thin chocolate chip cookies, so I substituted them with Nilla Wafers. It was so yummy. I can't wait to make this again! item not reviewed by moderator and published
I've make this cake several times and it's is really spectacular! Only changed one thing (in my opinion for the better replaced Tates cookies with "Nabisco Famous Choco Wafer Cookies" because I don't love biting into chunks of choco chips in a cake and I think they're overly sweet. The end result is a much smoother texture....try it!! item not reviewed by moderator and published
I've made this cake now 3 times in 2 weeks. It's very easy and everyone LOVES it!!! item not reviewed by moderator and published
Just read vzellmer's comment on Gluten Free and would like you to know that Tate Cookie Company makes a gluten free version of their chocolate chip cookies that you can use in this recipe exactly as you would use their regular cookies. It comes out just as delicious and you will actually be making a gluten free no bake cake! How easy is that!! item not reviewed by moderator and published
Every year I make my husband a mocha chocolate cake for his birthday. I have been searching for the perfect recipe for 10 years now. I finally found it with this one. Except I created a gluten free variation. I made a gluten free chocolate cake from a box but used espresso in place of the water, then sliced it into 5 thin layers. Layered the cream filling with the cake slices instead of cookies. It was amazing. Usually the gluten free boxed cakes come out a little dry, so the cream filling really helped with keeping the cake moist. LOVE IT. Will make every year from now on. item not reviewed by moderator and published
I would give this 10 stars if possible. It is AMAZING!!!!! I've made it twice now and I am having people ask me to make it again already. Everyone has gone nuts over how delicious this is. Seriously, try it, you won't be disappointed. item not reviewed by moderator and published
I love this cake! It was easy and fun to make. I used Chips Ahoy original cookies, and they remained crunchy which was a nice contrast to the creaminess of the cake. I think this cake would freeze well. It is very rich and even a small slice satisfies! item not reviewed by moderator and published
Delicious! I made this recipe for a birthday dinner party and it was perfect. It was a big hit with the small children as well as the adults : item not reviewed by moderator and published
Amazing cake! everyone loved it, but i did run out of chocolate chip cookies so i ended up using oreos. item not reviewed by moderator and published
Absolutely LOVED this twist on a classic...made it last weekend for the Book Club I hosted & the ladies raved about it! I didn't have quite enough Kahlua (about a tablespoon shy of the 1/4 cup required & none of my neighbors happened to have any in a pinch & utilized a packet of Starbucks VIA Columbia coffee since I couldn't find any instant espresso powder as called for in the recipe; even with these substitutions, the mocha flavoring was rich & decadent. I would highly recommend this as a wonderful cool summertime dessert! item not reviewed by moderator and published
I made this cake because it is a no bake cake. When hot out you don't want to use the oven as it would heat the house up. OMG, it was a hit, word to the wise though, cut a slice smaller then you would normally, very rich. Can go a long way for a large crew. Ina you made my day. Thanks item not reviewed by moderator and published
This was so easy to make but everyone at our 4th of July BBQ thought I was amazing in the kitchen when they saw this,then when they tasted it they all raved about it Thanks Ina for making me the star for the day item not reviewed by moderator and published
OMG. I can't say enough about this easy-to-make cake. I watched Ina make it on her show, and was a bit skeptical because it seemed too easy. But the combination of ready-made chocolate-chip cookies with mascarpone, Kahlua, heaving cream and coffee was fantastic! It tasted every bit as decadent and delicious as any five-star dessert I've had at restaurants. Simply delicious. It was a HUGE hit at my Fourth of July BBQ. I used my mother's organic Organo Gold powdered coffee instead of regular powdered coffee and it had a rich, smoky flavor. I recommend this recipe for those who love tiramisu-type desserts. item not reviewed by moderator and published
I'm not a big fan of coffee but this recipe looked too easy and tasty to not try. I'm glad I did. It was very easy to make and everyone at the bbq I took it to absolutely loved it. One tip- the layers of cream between the cookies can be thinner than you think. I used too much for each layer and only ended up with 3 layers of each in a 9 in. round springform pan. Still delicious though! item not reviewed by moderator and published
This is one of, if not , the best and easiest desserts I have ever made. I have been known for my desserts for longer then I wish to admit, and this will surely become a go to wow dish. I am in south Florida and found that even in this heat the dish holds up well. Took it to a 4th of July BBQ and it vanished to rave reviews. Brava Ina this is a winner. item not reviewed by moderator and published
This was incredibly easy to make and the cream/marscapone mixture was really delicious. I thought that this cake was very rich though and a small slice was almost too much! item not reviewed by moderator and published
I just made this a few minutes ago and "OH MY GOODNESS!!" I used a 9 inch Springform pan and got 3 layers in. I had some extra left over so I used my ramekins and made a few "personal" ones for myself! I also demolished a few cookies that were left over and sprinkled them on the top. Will be taking this to a July 4th party and am excited to hear the reviews (if it makes it to the party!... item not reviewed by moderator and published
I made this using Chips Ahoy chocolate chip cookies and it worked well. This was the easiest dessert I have ever made. Six people asked for the recipe. This is my new go to recipe when I need a dessert. Thanks for sharing this great recipe. item not reviewed by moderator and published
Unbelievably easy and delicious. TJ's Highbrow cookies works fabulously. I brought it to a party and the host said, "This is so good, every muscle in my body is relaxing right now!" I think that's the best compliment I've ever gotten about a dessert. item not reviewed by moderator and published
One of my favorite desserts that my Mom has ever made. My friends loved it! We've made it twice and it is our go-to dessert when guests are coming. item not reviewed by moderator and published
fricking DELICIOUS!!! is what this dang thing is! EVERYONE loves it even if you are not a coffee drinker like me. Super easy to make. Try it, they will all think you are a kitchen GENIUS! item not reviewed by moderator and published
This is an amazing dessert! So easy and so delicious! I use one package of the pillsbury nantucket chocolate chip cookies and the other half I use nestle toll house break away cookies. The combo is wonderful. I highly recommend this cake to anyone who loves chocolate/ and or tirimisu. Great recipe! item not reviewed by moderator and published
This recipe is as easy as it can get... I didn't have mascarpone on hand so I substituted with plain greek yogurt. I was a bit worried how it would come out because I was uncertain about the combination of the tang of the yogurt and the bitterness of the coffee. The cream part tasted so much like mousse. Chilling overnight made it set enough to be the same consistency as the mousse without using gelatin. I did think it was a bit too rich though so I may try to use a bit more yogurt or something to thin out next time. Over all, it's really amazing you can create this tasty dessert so quick and easily!! item not reviewed by moderator and published
I loved the taste of the cake. but it was to hard to cut it. since I didn't find the cookies I used other kind. maybe that was the reason. but next time I'll crumb the cookies in big chunks. item not reviewed by moderator and published
Best cake ever. I did a couple of things different...I used Frangelico instead of Kahlua and I used Pecan SAndies for the cookies, I placed chopped hazelnuts between the layers AWESOME dessert ..... A KEEPER for sure. item not reviewed by moderator and published
This is fabulous! Made exactly as directed (found Tate's cookies at Wegman's except for only getting four layers of cookies instead of five. I thought four layers was perfect. Everyone RAVED about this dessert. We had forgotten about a tiny leftover piece in the frige, and it was still delicious a week later when we found it! Thanks Ina! Another winner will go into my "go to dessert" file box. item not reviewed by moderator and published
Thanks Ina for another perfect recipe!! item not reviewed by moderator and published
I made a variation of this cake using shortbread cookies and flavoring the whipped cream with lemon extract (instead of espresso, coffee liqueur and cocoa powder. It was delicious and very light. The shortbread cookies I used were thick so I let it sit in the refrigerator for two nights rather than one as suggested. In the future I may use a thinner shortbread cookie so that it's easier to cut and doesn't need to sit as long. Excellent recipe! item not reviewed by moderator and published
I made this for a co-worker's birthday, and it was a big hit!! Lighter than you would expect, and just delicious. I only managed to get three layers, but I think that may be because of the size of my springform pan. I will definitely make this again!!! item not reviewed by moderator and published
THIS IS A KEEPER!! This is the fastest, easiest dessert I've ever made -- and one of the most delicious. The chocolate curls are so simple to do, and make this look like you spent hours preparing it. I was skeptical, but after refrigerating overnight, this really holds its shape and the cookies absorb just enough moisture to make it a snap to slice. I've added this to my binder of "go to" recipes. Thanks for another terrific recipe, Ina!!! item not reviewed by moderator and published
OUTSTANDING!!!I followed the recipe and added 1 tbsp. brandy to the Kahula!!!! A real keeper! Ina you are amazing! item not reviewed by moderator and published
Every year we host a boating party with a group of close friends. We take turns at various times of the year and each host a wonderful themed dinner with cocktails and desserts. We all love to cook and it is greaat fun to plan and anticipate each event. This past summer the entire meal was from Ina's cookbooks---to rave reviews! I think the highlight this year was this dessert. It was fun to make, I followed the recipe exactly and it was wonderful! Everyone absolutely loved it! I had one small issue with Tate's cookies. I ordered them to arrived two days before preparing the cake so they would be fresh. When I opened the box the packages of cookies were broken, every though the package was packed very well. I called Tate's and they were delightful! They apologized and over nighted a new box of cookies! They saved the day! Thanks Tate's and Ina---for another wonderful recipe. item not reviewed by moderator and published
I took this cake to a get together that my co-workers and I were going to. It was a huge hit!!! My co-workers loved it!!! I read the reviews and took the suggestions that alot of people made and used the Hi Brow Cookies from TJ. It was super easy to make and so delicious!! If you love chocolate mousse and coffee, this is the perfect dessert for you! Thanks Ina!!! 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
I think the cookies would hold up, they'd just be about the same texture as the whipped cream after you thawed it item not reviewed by moderator and published
Once the cake sits overnight the cookies soften and become cake like. I wouldn't use graham crackers, it kind of defeats the purpose of the chocolate chip cookies. Good luck. item not reviewed by moderator and published
I would not grind up the cookies as they soften quite nicely. If you grind them you will end up with mush, not pleasant. item not reviewed by moderator and published
I froze my cake and let it thaw in the fridge for an hour. the texture was even better this way! item not reviewed by moderator and published
Try following the recipe as written and use Tate's Cookies. item not reviewed by moderator and published
Just want to add: I've now made this many times, always to great accolades -- :-)) -- and I've learned that it's really important to keep the cake as cold as possible. If out on a buffet table, cutting slices get very sloppy as the cream filling gets soft. Still tastes AWESOME, but this is something to keep in mind -- don't take it out of the fridge till you have to. item not reviewed by moderator and published
I see what you did there : D item not reviewed by moderator and published
I am inspired by your variations. I often make a frozen Italian lemon cream out of cream, lemon zest, and whipped eggs that you fold Marsala wine soaked cookies into, semi-freeze, and then garnish with berries and candied lemon zest. Usually I freeze and serve in individual cups but now I'm thinking Vin Santo instead and then creating a cake version of the whole deal. You're right the variations are endless. item not reviewed by moderator and published

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Summer Parties