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.

Mocha Chocolate Ice Box Cake

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Course: Dessert
Cuisine: American
Keyword: All-Seasons, Casual Dinner Party, Delicious, Do-Ahead, For Foodies, Holiday
Prep Time: 15 minutes
Passive Time: 4 hours
Total Time: 4 hours 15 minutes
Degree of Difficulty : Easy
Servings: 8 people

Ingredients 

  • 2 cups cold heavy cream
  • 12 oz Italian mescarpone cheese
  • 1/3 cup sugar
  • 1/4 cup Kahlúa liquor (optional)
  • 2 tspn unsweetened cocoa powder
  • 2 tspn instant espresso powder
  • 1 tspn 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!

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