This delicious no-bake dessert combines layers of crisp barefoot contessa mocha chocolate icebox cake with a creamy mocha mascarpone filling. It’s quick to prepare and can be made using common ingredients. As it chills overnight, the cookies soften to a cake-like texture, making it an easy yet impressive treat.
Ingredients Needed
- 475ml cold double cream
- 340g Italian mascarpone cheese
- 100g caster sugar
- 60ml Kahlúa liqueur
- 2 tbsp unsweetened cocoa powder (such as Droste)
- 1 tsp instant espresso powder
- 1 tsp pure vanilla extract
- 225g each Tate’s Bake Shop chocolate chip cookies
- Shaved dark chocolate, for garnish
How To Make Mocha Chocolate Icebox Cake
- Prepare the mocha cream: In a stand mixer with a whisk attachment, combine the double cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Start on low speed, then gradually increase until firm peaks form.
- Layer the cake: Arrange a layer of chocolate chip cookies flat in an 8-inch (20cm) springform tin, breaking some to fill gaps. Spread a fifth of the mocha cream evenly over the cookies.
- Repeat the layers: Continue layering cookies and cream, making five layers in total, finishing with cream on top. Smooth the surface.
- Chill overnight: Cover with clingfilm and refrigerate overnight to allow the cookies to soften into a cake-like texture.
- Serve: Run a small sharp knife around the edges and remove the tin. Sprinkle with shaved chocolate, slice into wedges, and serve cold.
Recipe Tips
- Use thin, crisp cookies: Opt for thin, crispy chocolate chip cookies like Tate’s Bake Shop brand for the best texture.
- Chill thoroughly: Refrigerate the assembled cake overnight to allow the cookies to soften properly.
- Break cookies to fit: Fill any gaps in each cookie layer by breaking cookies into pieces, ensuring even layers.
- Monitor cream whipping: When whipping the cream mixture, stop as soon as firm peaks form to avoid overmixing.
- Serve cold: For optimal taste and texture, serve the cake directly from the refrigerator.
How To Store Leftovers
Cover leftover mocha chocolate icebox cake tightly with plastic wrap or place it in an airtight container and refrigerate for up to 2-3 days.
Nutrition Facts
- Calories: 724.5
- Total Fat: 60.4g
- Saturated Fat: 52g
- Cholesterol: 70mg
- Sodium: 159.2mg
- Potassium: 123mg
- Total Carbohydrate: 49.8g
- Dietary Fiber: 1.6g
- Sugars: 40g
- Protein: 6.8g
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Barefoot Contessa Mocha Chocolate Icebox Cake
Description
This delicious no-bake dessert combines layers of crisp barefoot contessa mocha chocolate icebox cake with a creamy mocha mascarpone filling. It’s quick to prepare and can be made using common ingredients. As it chills overnight, the cookies soften to a cake-like texture, making it an easy yet impressive treat.
Ingredients
Instructions
- Prepare the mocha cream: In a stand mixer with a whisk attachment, combine the double cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Start on low speed, then gradually increase until firm peaks form.
- Layer the cake: Arrange a layer of chocolate chip cookies flat in an 8-inch (20cm) springform tin, breaking some to fill gaps. Spread a fifth of the mocha cream evenly over the cookies.
- Repeat the layers: Continue layering cookies and cream, making five layers in total, finishing with cream on top. Smooth the surface.
- Chill overnight: Cover with clingfilm and refrigerate overnight to allow the cookies to soften into a cake-like texture.
- Serve: Run a small sharp knife around the edges and remove the tin. Sprinkle with shaved chocolate, slice into wedges, and serve cold.
Notes
- Use thin, crisp cookies: Opt for thin, crispy chocolate chip cookies like Tate’s Bake Shop brand for the best texture.
- Chill thoroughly: Refrigerate the assembled cake overnight to allow the cookies to soften properly.
- Break cookies to fit: Fill any gaps in each cookie layer by breaking cookies into pieces, ensuring even layers.
- Monitor cream whipping: When whipping the cream mixture, stop as soon as firm peaks form to avoid overmixing.
- Serve cold: For optimal taste and texture, serve the cake directly from the refrigerator.
Barefoot Contessa Mocha Chocolate Icebox Cake