Mocha Chocolate Icebox Cake

  • Level: Easy
  • Yield: 8 servings
  • Total: 12 hr 20 min
  • Prep: 20 min
  • Inactive: 12 hr
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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

  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.
  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.
  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.
Let's Get Cooking!

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306 Reviews

Anonymous

Old fashioned ice box cake has  always had been one of our family's favorite desserts. This updates it and elevated it to the next level. I bought the Aldi's thin chocolate chip cookies for less than $2 per bag and they're were thin and wonderful! The cookies are about the size of a half dollar so made it super easy to cut small portions. However if you really let this cake stand overnight in the fridge, any cookies will be soft enough to cut small thin portions just as easily as larger ones. Each bag of Aldi's thin chocolate chip cookies made one full layer. I used 4 bags. There were a few small broken pieces at the bottom of each bag and these were perfect to fill in the gaps between cookies. Shake the crumbs on the layer too! I had to buy two containers of mascarpone cheese because each was an 8 oz tub. In the future I will either just use one 8 oz tub of mascarpone with the two cups of heavy whipping cream (for more than enough filling between each layer and to cover the top); or I will substitute an extra 4 oz of cream cheese to the filling. I always have cream cheese around and can use it up. I can't really use up the extra 4 ounces of mascarpone cheese from the second tub. A tip for those of you who can't always find instant espresso: use instant coffee instead. I use that in EVERY  chocolate dish I make (chocolate cake, brownies or mousse) as it enhances the chocolate flavor! I took mine in (as a Monday treat) today for the office and it was a HUGE hit. Even with the doctor who claims he doesn't like sweets.  He didn't weep, as Ina suggested, but he licked his plate!  Ina cones thru again!!

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