Description
Mocha Icebox Cake combines rich chocolate and coffee flavors in a luxurious no-bake dessert. Silky layers of whipped cream and chocolate wafers create an elegant treat that chills perfectly, promising a cool and indulgent experience for chocolate enthusiasts.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 g) Italian mascarpone cheese
- 2 cups (480 ml) cold heavy cream
- 3 (8-ounce/225 g each) packages chocolate chip cookies
Flavor Enhancers and Sweeteners:
- ½ cup (100 g) sugar
- ¼ cup (60 ml) coffee liqueur
- 2 tablespoons (15 g) unsweetened cocoa powder
- 1 teaspoon (2 g) instant espresso powder
- 1 teaspoon (5 ml) pure vanilla extract
Garnish:
- Shaved semisweet chocolate
Instructions
- Craft the mocha-infused whipped cream by combining chilled heavy cream (236 milliliters), mascarpone cheese (226 grams), granulated sugar (50 grams), coffee liqueur (30 milliliters), unsweetened cocoa powder (15 grams), instant espresso powder (5 grams), and pure vanilla extract (5 milliliters) in an electric mixer’s bowl fitted with a whisk attachment.
- Begin mixing on low speed to incorporate ingredients, then gradually increase speed until the mixture develops firm, stable peaks with a rich, velvety texture.
- Select an 8-inch (20 centimeters) springform pan and create the first foundation layer by arranging chocolate chip cookies flat across the bottom, strategically breaking cookies to eliminate any visible gaps.
- Delicately spread approximately one-fifth of the mocha whipped cream evenly over the initial cookie layer, ensuring complete and uniform coverage.
- Continue constructing subsequent layers by alternating chocolate chip cookies and mocha whipped cream, maintaining a precise pattern of five total layers.
- Complete the dessert with a final luxurious layer of mocha whipped cream, smoothing the surface to create an elegant, uniform appearance.
- Securely cover the assembled dessert with plastic wrap and refrigerate overnight, allowing flavors to meld and texture to develop.
- When ready to serve, carefully release the springform pan’s sides and run a sharp knife around the cake’s perimeter to ensure clean separation.
- Embellish the top with delicate shavings of semisweet chocolate, slice into wedges, and present the chilled dessert for an indulgent experience.
Notes
- Chill Ingredients Thoroughly: Cold heavy cream whips up faster and creates firmer peaks, ensuring a luxurious texture for your mocha icebox cake.
- Gentle Mixing Technique: Slowly blend mascarpone and cream at low speed to prevent messy splatters and achieve a silky-smooth consistency.
- Cookie Quality Matters: Select fresh, crisp chocolate chip cookies that will maintain their structure when layered with creamy filling.
- Precise Layer Application: Spread mocha cream evenly using an offset spatula or spoon back, creating uniform and visually appealing cake layers.
- Strategic Resting Period: Refrigerate overnight to allow flavors to intensify and develop a perfectly set, creamy dessert texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 500 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg