This delicious Mocha Chocolate Icebox Cake, inspired by Ina Garten, is a creamy and indulgent dessert that’s as easy to make as it is impressive. With layers of chocolate chip cookies and mocha whipped cream, it’s the perfect no-bake treat. Use store-bought cookies and common pantry ingredients for a quick, crowd-pleasing masterpiece that tastes gourmet!
Recipe Ingredients:
- 2 c cold heavy cream
- 12 oz Italian mascarpone cheese
- ½ c sugar
- ¼ c Kahlúa liqueur
- 2 tbsp unsweetened cocoa powder, such as Pernigotti
- 1 tsp instant espresso powder
- 1 tsp pure vanilla extract
- 3 (8-oz) packages Tate’s Bake Shop chocolate chip cookies
- Shaved semisweet chocolate, for garnish
How To Make Mocha Chocolate Icebox Cake?
- Prepare the mocha cream mixture: In the bowl of an electric mixer fitted with the whisk attachment, combine the cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine, then increase speed until firm peaks form.
- Assemble the cake: Arrange cookies flat in an 8-inch (20 cm) springform pan, covering the bottom as much as possible (break cookies to fit gaps). Spread 1/5 of the mocha cream evenly over the cookies. Repeat with alternating layers of cookies and cream until you have 5 layers of each, finishing with a layer of cream on top.
- Chill overnight: Smooth the top, cover with plastic wrap, and refrigerate overnight to allow the flavors to meld and the cake to set.
- Finish and serve: Run a small sharp knife around the edge of the cake to loosen it. Remove the sides of the springform pan. Sprinkle shaved semisweet chocolate over the top. Slice into wedges and serve cold.
Recipe Tips:
- Use high-quality cookies: For the best flavor and texture, choose crisp, buttery chocolate chip cookies like Tate’s Bake Shop or a similar brand. Avoid soft cookies, as they may turn mushy.
- Chill overnight: Don’t rush this step! Refrigerating the cake overnight is key to letting the cookies soften into a cake-like texture and the flavors meld perfectly.
- Whip cream properly: Whisk the cream mixture until stiff peaks form, but be careful not to overwhip, as it can turn grainy. Firm peaks ensure a creamy, stable texture.
- Layer evenly: When assembling the layers, spread the cream evenly and fully cover the cookies. This ensures each bite has the perfect balance of cream and cookie.
- Garnish just before serving: Sprinkle shaved chocolate on top right before serving to keep it fresh and visually appealing. This simple step adds a touch of elegance to the dessert.
How To Store Leftovers?
Cover the leftover Mocha Chocolate Icebox Cake with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3 days to keep it fresh and creamy.
Nutrition Facts
- Calories: 848
- Total Fat: 60 g
- Saturated Fat: 34 g
- Cholesterol: 170 mg
- Sodium: 441 mg
- Potassium: Data not available
- Total Carbohydrate: 71 g
- Dietary Fiber: Data not available
- Sugars: 19 g
- Protein: 9 g
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Ina Garten Mocha Chocolate Icebox Cake
Description
This delicious Mocha Chocolate Icebox Cake, inspired by Ina Garten, is a creamy and indulgent dessert that’s as easy to make as it is impressive. With layers of chocolate chip cookies and mocha whipped cream, it’s the perfect no-bake treat. Use store-bought cookies and common pantry ingredients for a quick, crowd-pleasing masterpiece that tastes gourmet!
Ingredients
Instructions
- Prepare the mocha cream mixture: In the bowl of an electric mixer fitted with the whisk attachment, combine the cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine, then increase speed until firm peaks form.
- Assemble the cake: Arrange cookies flat in an 8-inch (20 cm) springform pan, covering the bottom as much as possible (break cookies to fit gaps). Spread 1/5 of the mocha cream evenly over the cookies. Repeat with alternating layers of cookies and cream until you have 5 layers of each, finishing with a layer of cream on top.
- Chill overnight: Smooth the top, cover with plastic wrap, and refrigerate overnight to allow the flavors to meld and the cake to set.
- Finish and serve: Run a small sharp knife around the edge of the cake to loosen it. Remove the sides of the springform pan. Sprinkle shaved semisweet chocolate over the top. Slice into wedges and serve cold.
Notes
- Use high-quality cookies: For the best flavor and texture, choose crisp, buttery chocolate chip cookies like Tate’s Bake Shop or a similar brand. Avoid soft cookies, as they may turn mushy.
- Chill overnight: Don’t rush this step! Refrigerating the cake overnight is key to letting the cookies soften into a cake-like texture and the flavors meld perfectly.
- Whip cream properly: Whisk the cream mixture until stiff peaks form, but be careful not to overwhip, as it can turn grainy. Firm peaks ensure a creamy, stable texture.
- Layer evenly: When assembling the layers, spread the cream evenly and fully cover the cookies. This ensures each bite has the perfect balance of cream and cookie.
- Garnish just before serving: Sprinkle shaved chocolate on top right before serving to keep it fresh and visually appealing. This simple step adds a touch of elegance to the dessert.
Ina Garten Mocha Chocolate Icebox Cake