4 Videos | Photo: Mocha Chocolate Icebox Cake Recipe
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
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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By Francesca!
on May 28, 2013
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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!
By maureen61384_58...
Lakewood, OH
on May 13, 2013
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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.
By lorsonline
Wilmington, DE
on May 12, 2013
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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.
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