Oh the irony… I started this blog to master the most difficult techniques in baking and the pastry arts, and as of today my favorite dessert is this extremely easy, unbelievably delicious, no-bake icebox cake. If I could change my blog’s name to alliceboxcakesallofthetime.com I would. Ina Garten’s chocolate mocha icebox cake is a play on the classic dessert. Good-quality, store-bought chocolate chip cookies, and chocolate/Kahlua flavored whipped cream are layered upon each other to create this masterpiece. Last but not least, the chocolate shavings on top add a regal flair it rightly deserves. This dessert is simple yet decadent; effortless to make yet looks complicated; and the taste is to-die-for. Make. This. Cake. Now.
Here’s how it’s done… line the bottom of an 8-inch springform pan with store-bought, crisp chocolate chip cookies (Tate’s Bake Shop cookies are a good choice). Fill in the gaps with broken cookie pieces.
Next, layer on some of the homemade, mocha whipped cream.
Top the whipped cream layer with chocolate chip cookies.
Repeat these steps until you finish with a whipped cream top. There should be about 4 to 5 layers of each.
Cover with plastic wrap and refrigerate for about 12 hours. When ready to serve, gently unmold the cake, place on a beautiful cake stand (it deserves nothing less) slice up with a sharp knife, and serve immediately.
- 2 cups cold Heavy Cream
- 12 ounces (340 g) Italian Mascarpone Cheese
- 1/2 cup (100 g) Sugar
- 1/4 cup Coffee Liqueur, such as Kahlua
- 2 TBS Unsweetened Cocoa Powder
- 1 tsp. instant Espresso Powder
- 1 tsp. pure Vanilla Extract
- 3 (8-ounce) packages Chocolate Chip Cookies, such as Tate's Bake Shop
- Shaved Semisweet Chocolate, for garnish
- Chill a mixing bowl or standing mixer bowl in the freezer for 15 minutes before beginning.
- Using the now cold mixing bowl and a hand held or standing mixer with whisk attachment, whip up the heavy cream, mascarpone cheese, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla extract until stiff peaks form. Start slowly until the ingredients are combined, and then gradually increase the speed.
- Line a 8-inch springform pan with a layer of the chocolate chip cookies. Fill in the gaps with broken cookie bits to create an even bottom.
- Smear 1/5 of the whipped cream over top of the chocolate chip cookie layer.
- Place another layer of the chocolate chip cookies over top of the whipped cream. Continue layering until you've ended with whipped cream at the top. You should have about 4 to 5 layers of each. Smooth the top over, cover with plastic, and refrigerate overnight. Save any left over whipped cream for decoration.
- When ready to serve, run a sharp knife around the cake. Gently unmold and place on a cake plate. Sprinkle semisweet chocolate shavings over top. Decorate around the cake using any left over whipped cream. Serve cold.
- 8-inch springform pan
- Hand held mixer or standing mixer with whisk attachment
- Plastic wrap