Mocha Chocolate Icebox Cake

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This is beyond good! I substituted cream cheese and used chocolate oreo cookies pulled apart. It is simply wonderful. It also freezes very well. This is so good, it will not last long at my house!

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I love watching Ina cook, and when I saw the show with this icebox cake, I loved the idea. This recipe does not disappoint. I replaced the liquer with same amount of coffee, the espresso powder with instant coffee, and used one package of Chips Ahoy chocolate chip cookies. I was also unable to find mascarpone at my local grocery stores so I made a substitute. 8oz regular cream cheese, 1/4 cup heavy whipping cream, and 2 1/2 tablespoons regular sour cream, combined well. SOOOOOOOO GOOD!!!

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I made this last night for a company dinner and we loved it. It's worth making the effort to find mascarpone cheese; cream cheese wouldn't have been the same. The idea of chocolate chip cookies didn't appeal and I couldn't find chocolate wafers as suggested by another reviewer. I used thin shortbread cookies with a chocolate glaze, which turned out to be a happy medium between too crunchy and too soggy and with just enough chocolate to let the mocha flavor shine through.

I hope this freezes well, as noted. This is a very rich cake and small slices are enough for most people, so I have half a cake left over.

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I've made lots of tiramisus and trifles, so I was excited to try this. While it tastes good, the cookies did not soften for me, even after 24 hours, so it was kind of like a bowl of cookies drowning in mocha cream, which is tasty, but not really a "cake."

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My husband does not like coffee so I substituted Godiva Chocolate liqueur for the Kahlua and added extra cocoa powder for the espresso powder. My family are chocoholics!!! It is delicious!!!

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I love all of Ina's recipes and this was no exception. It was really really good but to me not quite 5 stars. I made this recipe exactly as written, even baking the chocolate chip cookies from a recipe for the Tate's cookies online. I think now after baking it and tasting it that it would have been just fine using any type of good store bought chocolate chip cookie (Chips Ahoy, etc I don't know why you would need a crispy type of cookie when the cookie ends up soaking up & blending in with the marscapone, etc anyway. I would definitely make this again, I just wanted to add my 2 cents worth about the cookies. By the way, I found the marscapone cheese at Target for those who are looking for some place to buy it..

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Yum, yum, yum! I made this recipe for my very discerning book club and have already received many "demands" for the recipe! Kudos to Ina for such an easy and simply heavenly dessert. Like some others, I substituted a cream cheese/sour cream mixture for the marscapone and used Nestle's Slice and Bake cough for my cookies. I cut the cookies thin, flattened them, and cooked them for the full 12 minutes. The resulting cookies had the perfect crisp. The cake was easy to assemble and looked just as beautiful as Ina's. This is an easy, easy, easy recipe and is sure to impress any crowd.

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Please let me know what cocoa powders have been used. I live in a very small town and my choices are very limited. I would like to try the cake this weekend so I do not have time to order. I am looking forward to this recipe. Thank you

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This was fantastic and so very easy ! My family LOVED it. A real crowd pleaser and do ahead for dinner parties. Looks beautiful and elegant.I'll be making this again and again.

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Amazingly delicious and EASY. Make it exactly as written. It's worth it to pay for mascarpone cheese, and if you can't find Tate's Bake Shop cookies, try the "Highbrow Chocolate Chip Cookies" from Trader Joe's. Also, I cut this recipe in half and made it in a square 8x8 pan since I don't have a springform. I got three nice layers this way and the cake sliced into squares like tiramisu. I will DEFINITELY make this again!