Mocha Chocolate Icebox Cake
Ingredients
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup Kahlua liqueur
2 tablespoons unsweetened cocoa powder
Directions
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, 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. (break some cookies to fill in the spaces) Spread a fifth 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 five layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, 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.
Substitutions:
- Change the Kahlua to Bailey's Irish Cream if you dont like coffee. The mint from the Bailey's is delicious with the chocolate.
- Substitute strong black brewed coffee (cooled to room temperature) for the Kahlua and it works just fine.
NOTE: You can make ahead and refrigerate:
Total Time: 8 hr 25 min
Prep:25 min
Inactive: 8 hr
Yield: 8 servings
Level: Easy
MARGIE'S FAVORITE RECIPES
© Margies Favorite Recipies 2014 - All Rights Reserved
Recipe courtesy of Ina Garten
Barefoot Contessa
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 8oz packages chocolate chip cookies
Shaved semisweet chocolate, for garnish
Special Equipment -- 8-inch springform pan
