Description
Ina Garten’s chocolate mocha icebox cake delivers rich, creamy layers of mascarpone and coffee-soaked cookies that melt together in delightful harmony. Chilled overnight and garnished with dark chocolate shavings, this elegant dessert promises indulgent bliss for sophisticated palates.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) mascarpone cheese
- 3 packages (8-ounce or 226 grams each) Tate’s Bake Shop chocolate chip cookies
- 2 cups (480 milliliters) cold heavy cream
Flavoring Ingredients:
- ½ cup (100 grams) sugar
- ¼ cup (60 milliliters) Kahlúa liqueur
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant espresso powder
Garnish:
- Shaved semisweet chocolate
Instructions
- Prepare a luxurious mocha icebox cake by blending heavy cream, mascarpone cheese, granulated sugar, Kahlúa liqueur, cocoa powder, espresso powder, and pure vanilla extract in a spacious mixing bowl. Utilize an electric mixer, starting at low speed and gradually increasing to create a voluminous mixture with firm, glossy peaks.
- Select an 8-inch (20.32 centimeters) springform pan and meticulously arrange chocolate chip cookies in a single, flat layer across the bottom. Strategically break additional cookies to seamlessly fill any remaining spaces.
- Delicately distribute approximately one-fifth of the mocha-infused whipped cream evenly across the cookie foundation, ensuring complete and uniform coverage.
- Construct subsequent layers by placing another precise arrangement of cookies atop the cream, maintaining a flat and closely touching configuration. Generously apply another one-fifth portion of the cream mixture.
- Repeat the layering process, alternating between cookies and cream, until you have crafted a total of 5 distinct layers. Conclude the assembly with a final, luxurious cream layer.
- Carefully smooth the top surface of the cake to create an elegant, even appearance. Encase the entire dessert with plastic wrap and refrigerate overnight to allow flavors to meld and texture to set.
- Before serving, gently release the cake by running a sharp knife around the interior edges of the springform pan. Carefully remove the pan’s sides, revealing the stunning layered dessert.
- Elevate the presentation by elegantly sprinkling shaved chocolate across the top. Slice into wedges and serve thoroughly chilled for a decadent dessert experience.
Notes
- Indulge in a no-bake dessert that transforms overnight into a luxurious, almost cake-like treat with softened cookies and creamy layers.
- Make this ahead of time to let chocolate chip cookies soak up the rich mocha cream, intensifying the flavor with each passing hour.
- Elevate a simple dessert with Kahlúa coffee liqueur, adding a sophisticated adult twist that takes this icebox cake from basic to gourmet.
- Use a springform pan for effortless unmolding, ensuring your dessert looks as impressive as it tastes.
- Break cookies strategically to fill every pan gap, creating a seamless and professional-looking masterpiece that will wow your guests.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 473 kcal
- Sugar: 18 g
- Sodium: 131 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 90 mg