Ina Garten’s Mocha Icebox Cake is made with cold heavy cream, Italian mascarpone cheese, sugar, coffee liqueur, unsweetened cocoa powder, instant espresso powder, pure vanilla extract, and chocolate chip cookies. This delicious Mocha Icebox Cake recipe creates a tasty dessert that takes about 30 minutes to prepare and can serve up to 8 people.
? Why You’ll Love This Mocha Icebox Cake Recipe:
- Rich Chocolate Flavor: This cake combines the intense taste of cocoa powder and instant espresso powder, creating a rich chocolate and coffee flavor that’s both indulgent and satisfying.
- No-Bake Delight: Perfect for warm weather or when you want to skip the oven, this no-bake recipe only requires time in the fridge to set, making it a convenient treat.
- Creamy Texture: The blend of mascarpone cheese and whipped cream results in a smooth and creamy texture that melts in your mouth, adding to the cake’s luxurious feel.
- Easy to Make: With simple ingredients and straightforward layering, this recipe is easy to follow, even for beginners, ensuring a delicious dessert with minimal effort.
- Impressive Presentation: The beautiful layers of chocolate chip cookies and mocha cream, topped with shaved semisweet chocolate, make this cake a show-stopping dessert that’s perfect for entertaining.
? Ina Garten Mocha Icebox Cake Recipe Ingredients:
- 2 cups (480 ml) cold heavy cream
- 12 ounces (340 g) Italian mascarpone cheese
- 1/2 cup (100 g) sugar
- 1/4 cup (60 ml) coffee liqueur (such as Kahlua)
- 2 tablespoons (15 g) unsweetened cocoa powder (such as Pernigotti)
- 1 teaspoon (2 g) instant espresso powder
- 1 teaspoon (5 ml) pure vanilla extract
- 3 (8-ounce/225 g each) packages chocolate chip cookies (such as Tate’s Bake Shop)
- Shaved semisweet chocolate, for garnish
?How To Make Ina Garten Mocha Icebox Cake Recipe?
- Prepare the Mocha Whipped Cream: In the bowl of an electric mixer fitted with the whisk attachment, combine the cold heavy cream, mascarpone cheese, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla extract. Mix on low speed to combine, then gradually increase the speed until the mixture forms firm peaks.
- Assemble the Cake: Arrange the chocolate chip cookies flat in an 8-inch (20 cm) springform pan, covering the bottom as much as possible (break some cookies to fill gaps). Spread a fifth of the mocha whipped cream evenly over the cookies. Add another layer of cookies, lying flat and touching, followed by another fifth of the cream. Repeat the layering process until you have 5 layers of cookies and 5 layers of cream, finishing with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Serve: Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with shaved semisweet chocolate, cut into wedges, and serve cold.
? Recipe Tips:
- Use Cold Ingredients: Ensure the heavy cream is well-chilled before whipping. Cold cream whips up better and helps achieve those firm peaks.
- Mix Gradually: When combining the cream and mascarpone, start on low speed and gradually increase to avoid splattering and to get a smooth mixture.
- Check Cookie Freshness: Use fresh chocolate chip cookies for the best texture. Stale cookies may become too soft and mushy after soaking in the cream.
- Smooth Layers: When spreading the mocha cream between layers of cookies, use an offset spatula or the back of a spoon for an even and smooth layer.
- Refrigerate Overnight: For the best results, allow the cake to chill in the fridge overnight. This gives the flavors time to meld and the cake time to firm up properly.
☕ What To Serve With Mocha Icebox Cake Recipe?
This creamy Mocha Icebox Cake pairs well with fresh berries, a dollop of whipped cream, a drizzle of chocolate sauce, or a sprinkle of crushed nuts. It can also be served alongside a cup of espresso, a glass of cold milk, a scoop of vanilla ice cream, or a warm cup of coffee for a delicious dessert experience.
? How To Store Leftovers Mocha Icebox Cake Recipe?
- Refrigerate: If you have leftovers, let the Mocha Icebox Cake cool to room temperature. Then, cover it tightly with plastic wrap and keep it in the refrigerator. It will stay fresh for up to 5 days.
- Freeze: Mocha Icebox Cake can be frozen for up to 2 months. To freeze, wrap the cake tightly in plastic wrap and then foil. To thaw, move it to the refrigerator and let it defrost overnight before serving.
FAQ’S
How do I prevent the cream from separating from the cookies?
Ensure the cream is well-mixed and reaches stiff peaks. Layer it evenly and chill the cake long enough for the cookies to absorb the cream.
Why is my cake too soft after refrigeration?
The cake may not have chilled long enough. Refrigerate for at least 8 hours or overnight to firm up properly.
Can I substitute mascarpone cheese with another type of cheese?
Yes, cream cheese can be used, but it may alter the flavor and texture slightly.
What if my whipped cream doesn’t form stiff peaks?
Ensure the cream and bowl are cold. Whip at medium-high speed and avoid over-mixing.
More Ina Garten Recipe:
- Ina Garten Yogurt Lemon Cake
- Ina Garten Coconut Cake
- Ina Garten Vanilla Cream Cheese Pound Cake
- Ina Garten Lemon Angel Food Cake
- Ina Garten Honey Vanilla Pound Cake
- Ina Garten American Flag Cake
Ina Garten Mocha Icebox Cake Recipe Nutrition Facts
Serving Size: 1 slice (of 8 servings)
- Calories: 400
- Total Fat: 28 g
- Saturated Fat: 16 g
- Cholesterol: 80 mg
- Sodium: 160 mg
- Potassium: 250 mg
- Total Carbohydrate: 33 g
- Dietary Fiber: 2 g
- Sugars: 22 g
- Protein: 5 g
Ina Garten Mocha Icebox Cake Recipe
Description
Ina Garten’s Mocha Icebox Cake is made with cold heavy cream, Italian mascarpone cheese, sugar, coffee liqueur, unsweetened cocoa powder, instant espresso powder, pure vanilla extract, and chocolate chip cookies. This delicious Mocha Icebox Cake recipe creates a tasty dessert that takes about 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the Mocha Whipped Cream: In the bowl of an electric mixer fitted with the whisk attachment, combine the cold heavy cream, mascarpone cheese, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla extract. Mix on low speed to combine, then gradually increase the speed until the mixture forms firm peaks.
- Assemble the Cake: Arrange the chocolate chip cookies flat in an 8-inch (20 cm) springform pan, covering the bottom as much as possible (break some cookies to fill gaps). Spread a fifth of the mocha whipped cream evenly over the cookies. Add another layer of cookies, lying flat and touching, followed by another fifth of the cream. Repeat the layering process until you have 5 layers of cookies and 5 layers of cream, finishing with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Serve: Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with shaved semisweet chocolate, cut into wedges, and serve cold.
Notes
- Use Cold Ingredients: Ensure the heavy cream is well-chilled before whipping. Cold cream whips up better and helps achieve those firm peaks.
- Mix Gradually: When combining the cream and mascarpone, start on low speed and gradually increase to avoid splattering and to get a smooth mixture.
- Check Cookie Freshness: Use fresh chocolate chip cookies for the best texture. Stale cookies may become too soft and mushy after soaking in the cream.
- Smooth Layers: When spreading the mocha cream between layers of cookies, use an offset spatula or the back of a spoon for an even and smooth layer.
- Refrigerate Overnight: For the best results, allow the cake to chill in the fridge overnight. This gives the flavors time to meld and the cake time to firm up properly.
Ina Garten Mocha Icebox Cake Recipe