This Mocha Chocolate Ice Box Cake is genuinely a delicious one mixing bowl kind of dessert. It took me 15 minutes from start to finish to whip the filling and layer the cake. It does need 4 hours, or over night to set, which makes it an ideal do-ahead dessert.
Ingredients
- 2 cups cold heavy cream
- 12 oz Italian mescarpone cheese
- 1/3 cup sugar
- 1/4 cup Kahlúa liquor (optional)
- 2 tsp unsweetened cocoa powder
- 2 tsp instant espresso powder
- 1 tsp vanilla extract
- 3 8 oz packages crispy chocolate chip cookies
Instructions
- Gather all ingredients before starting the recipe.
- Combine all ingredients except chocolate chips in a deep mixing bowl.
- Mix on low speed to combine, then turn the speed up high and mix until the mixture forms peaks.
- Arrange chocolate chip cookies on the bottom of an 8 inch cake pan. Break some of the cookies to cover the bottom completely.
- Cover the bottom layer with about 1/5 of the mocha cream and repeat the layers until you have made 5 layers, ending with the cream.
- Cover with cling wrap and refrigerate for 4 hours or over night.
Serving
- Cut around the inside edge of the cake pan to loosen the cake.
- Lossen the removable cake pan sides and using a large off-set spatula, loosen the bottom of the cake from the pan.
- Slide the cake onto a serving platter and cut into serving sized pieces.
Author Notes
This recipe is from Ina Garten and I have not changed anything except that I did not use the Kahlúa (because I did not have any) and I used Publix brand chocolate chip cookies, versus the cookies that were recommended. The recipe is fool proof and delicious. Use mine or hers and you will love the results!
