Description
Ina Garten’s mocha chocolate icebox cake delivers rich espresso-infused layers of chocolate wafers and whipped cream. Each chilled slice promises a dreamy dessert experience that whisks you to a cozy Italian cafe with minimal effort and maximum flavor.
Ingredients
Scale
Main Components:
- 12 ounces (340 grams) Italian mascarpone cheese
- 2 cups (480 milliliters) cold heavy cream
- 3 (8-ounce/226 grams) packages Tate’s Bake Shop chocolate chip cookies
Sweeteners and Flavorings:
- ½ cup (100 grams) sugar
- ¼ cup (60 milliliters) Kahlúa liqueur
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon instant espresso powder
Garnish:
- Shaved semisweet chocolate
Instructions
- Craft the luscious mocha cream foundation by combining heavy cream (236 milliliters or 8 fluid ounces), mascarpone cheese, granulated sugar, Kahlúa liqueur, unsweetened cocoa powder, instant espresso powder, and pure vanilla extract in an electric mixer’s bowl with the whisk attachment.
- Gradually blend the ingredients on low speed, then incrementally increase to medium-high until the mixture develops luxurious, stable peaks with a voluptuous texture.
- Select an 8-inch (20 centimeters) springform pan and meticulously arrange chocolate wafer cookies across the bottom, strategically breaking cookies to eliminate any vacant spaces and create a seamless base.
- Delicately spread an even, approximately 1/5 portion of the mocha cream over the initial cookie layer, ensuring complete and uniform coverage.
- Alternate between precise layers of crisp chocolate cookies and velvety mocha cream, repeating the process until achieving five distinctive strata, culminating with a luxuriant cream layer crowning the dessert.
- Smooth the topmost cream layer with gentle, deliberate strokes to create an impeccably level surface.
- Envelop the assembled dessert securely with plastic wrap, then transfer to the refrigerator for a minimum of 8-12 hours, allowing flavors to harmonize and texture to sophisticate.
- Prior to serving, carefully liberate the cake’s edges using a slender, sharp knife to prevent adherence to the pan’s sides.
- Gently release the springform pan’s mechanism, lifting away the metal collar to reveal the elegant dessert.
- Embellish the surface with delicate shavings of semisweet chocolate, scattering them elegantly across the creamy landscape.
- Slice into precise wedges and present chilled, celebrating the harmonious blend of textures and rich mocha essence.
Notes
- Garnish with finesse:: Sprinkle delicate chocolate shavings moments before presenting the dessert, creating a last-minute visual sparkle that elevates the entire presentation.
- Chill strategically:: Allow the icebox cake to rest in the refrigerator overnight, transforming crisp cookies into a dreamy, soft layers that meld with luscious cream.
- Select premium cookies:: Opt for high-quality, crisp butter cookies like Tate’s that maintain structural integrity and deliver rich, buttery notes throughout the dessert.
- Whip cream with precision:: Create stiff, billowy peaks by carefully whisking the cream mixture, stopping just before it turns grainy to ensure a silky, luxurious texture.
- Layer with intentional care:: Spread cream generously and evenly between cookie layers, guaranteeing each heavenly bite delivers a perfect balance of creamy and crisp elements.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 848
- Sugar: 19 g
- Sodium: 441 mg
- Fat: 60 g
- Saturated Fat: 34 g
- Carbohydrates: 71 g
- Fiber: Data not available
- Protein: 9 g
- Cholesterol: 170 mg