Description
Ina Garten’s mocha chocolate icebox cake brings luxurious layers of espresso-infused whipped cream and chocolate wafers into a no-bake dessert sensation. Chilled overnight, this elegant treat melts smoothly on your palate with rich coffee notes and creamy chocolate indulgence.
Ingredients
Scale
Main Ingredients:
- 340 grams (12 ounces) Italian mascarpone cheese
- 475 milliliters (16 fluid ounces) cold double cream
- 225 grams (8 ounces) Tate’s Bake Shop chocolate chip cookies
Sweeteners and Flavor Enhancers:
- 100 grams (3.5 ounces) caster sugar
- 60 milliliters (2 fluid ounces) Kahlúa liqueur
- 1 teaspoon pure vanilla extract
Powders and Garnish:
- 2 tablespoons unsweetened cocoa powder (such as Droste)
- 1 teaspoon instant espresso powder
- Shaved dark chocolate, for garnish
Instructions
- Craft the luscious mocha cream by combining double cream, mascarpone, granulated sugar, Kahlúa liqueur, unsweetened cocoa powder, instant espresso powder, and pure vanilla extract in a stand mixer fitted with a whisk attachment. Begin mixing at low speed, then gradually elevate to medium-high until luxurious, stable peaks emerge.
- Select an 8-inch (20 centimeters) springform pan and meticulously arrange a uniform base layer of chocolate chip cookies, strategically breaking some cookies to seamlessly fill potential gaps and create a complete foundation.
- Carefully spread approximately one-fifth of the prepared mocha cream across the initial cookie layer, ensuring an even, smooth distribution that completely covers the cookie base.
- Continue constructing alternating layers of chocolate chip cookies and mocha cream, methodically building five distinct tiers and concluding with a final generous cream layer on top. Gently smooth the surface using a spatula to create a pristine, uniform appearance.
- Securely drape the pan with plastic wrap, then refrigerate the assembled dessert overnight, allowing the cookies to gracefully absorb moisture and transform into a tender, cake-like consistency.
- After chilling, carefully release the springform pan’s sides by running a slender, sharp knife around the perimeter. Transfer the dessert to a serving platter and embellish with delicate chocolate shavings.
- Slice into elegant wedges and serve thoroughly chilled, presenting a decadent, creamy dessert perfect for sophisticated gatherings.
Notes
- Select wafer-thin, crisp chocolate chip cookies that maintain their delicate crunch when layered with cream.
- Strategically break cookies into puzzle-like pieces to create seamless, uniform coverage across each cake layer.
- Whip cream mixture precisely, stopping the moment firm peaks emerge to preserve its perfect texture and stability.
- Refrigerate the entire dessert overnight, allowing cookies to gently absorb moisture and transform into tender, cake-like layers.
- Keep the icebox cake chilled until serving moment to maintain its delightful cool, creamy consistency and prevent potential melting.
- Prep Time: 20 minutes
- Cook Time: 60 minutes (or overnight)
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 724.5
- Sugar: 40g
- Sodium: 159.2mg
- Fat: 60.4g
- Saturated Fat: 52g
- Carbohydrates: 49.8g
- Fiber: 1.6g
- Protein: 6.8g
- Cholesterol: 70mg