Hello again, everyone! I’ve been holding out on you over the past few weeks while I took a trip up to Oakland. I went up there to visit Andrew, the Nestle ice cream headquarters, and a visit to both Sonoma and Napa. It just so happened that two of my good friends from home were vacationing in Sonoma and I got to meet up with them!!
But now, for the recipe I’ve been waiting to share with you…Ina Garten’s Mocha Chocolate Icebox Cake. Seriously, the best dessert I’ve made in a LONG time. You can’t go wrong with a Barefoot Contessa recipe, but this one tops the charts!! I have been dreaming about this cake ever since I made it! It’s the kind that you first have a piece (or two) with dinner, and then cut a sliver with breakfast the next morning to make sure that is was really that amazing, and then might as well have another little piece with lunch to remember how good it is, and then obviously after dinner it’s time for more dessert…I AM NOT KIDDING!
The cake is made up of layers of thin crispy cookies and rich, creamy, fluffy mocha. The combination of textures and flavors is unreal. My girlfriends and I LOVE this cake. And aside from the cookies, it’s a no bake cake! (You could even buy the cookies from the bakery or order them online like Ina from Tate’s Bake Shop.) I used a tub of refrigerated cookie dough.
It looks pretty to garnish with a little chocolate on top:
Mocha Chocolate Icebox Cake
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- 1/2 cup sugar
- 1/4 cup coffee liqueur, such as Kahlua
- 2 tablespoons unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 3 (8-ounce) packages chocolate chip cookies, such as Tate’s Bake Shop
- Shaved semisweet chocolate, for garnish
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, 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 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 5 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.
Source: Barefoot Contessa “How Easy Is That?”