Wednesday, June 1, 2011

Mocha Chocolate Icebox Cake

If you are looking for the perfect chocolate dessert to satisfy that sweet tooth of yours then look no further.  This Mocha Chocolate Icebox Cake has everything you could need or want after a wonderful meal, chocolate, espresso and cookies.  I mean, what else is there?  The thin, crisp chocolate chip cookies from Tate's Bake Shop, act as the crust for this wonderful cake and set the stage for the rich, yet light and fluffy filling.  The rich and decadent dessert is made by layering chocolate chip cookies and chocolate whipped filling; the end result is delicious and so pretty.  The combination of the heavy cream and the marscapone cheese whip up so light and fluffy and act as a perfect base for the flavors of chocolate and espresso.  When layered between the multiple layers of the Tate's cookies, it's incredible.  The cookies actually soften after the cake is assembled, so they loose the crunch but still add the texture needed for this simple yet rich cake.

This is the perfect dessert for pretty much any occassion; no matter winter or summer.  This would be a perfect and cool end to a meal on a hot summer day, but it's also great for any other time of the year and would be fabulous with a cup of coffee.  This cake is great for a make ahead dessert; just assemble and refrigerate until set and it takes absolutely no time to assemble.  The most time consuming part of this entire dessert is gathering all of the ingredients
Mocha Chocolate Icebox Cake


2 Cups cold heavy cream
12 Ounces Italian mascarpone cheese
1/2 Cup sugar
1/4 Cup coffee liqueur,  (Kahlua)
2 Tablespoons unsweetened cocoa powder
1 Teaspoon instant espresso powder
1 Teaspoon pure vanilla extract
3 (8-ounce) Packages chocolate chip cookies, (Tate's Bake Shop)
Shaved semisweet chocolate, for garnish


In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, mascarpone cheese, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I broke some of the cookies to fill in the spaces.) Spread 1/5th of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top and cover with plastic wrap,place in refrigerator and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Recipe Source: Ina Garten, Food Network

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