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

No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Passive Time: 4 hours
Total Time: 4 hours 15 minutes
Degree of Difficulty : Easy
Servings: 8 people


  • 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


  • 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.


  • 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!

Pin It on Pinterest