Mocha Chocolate Icebox Cake

Name: Mocha Chocolate Icebox Cake
Prep time: 12 h 20 min
Cook time: 12 h 20 min
Total time: 12 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams packages chocolate chip cookies, such as Tates Bake Shop; 59 milliliters coffee liqueur, such as Kahlua; 473 milliliters cold heavy cream; 1 teaspoon instant espresso powder; 340 grams Italian mascarpone cheese; 8 servings Shaved semisweet chocolate, for garnish; 118 milliliters sugar; 2 Tbsps unsweetened cocoa powder, such as Pernigotti; 1 teaspoon pure vanilla extract

Mocha Chocolate Icebox Cake requires roughly 12 hours and 20 minutes from start to finish. One portion of this dish contains approximately 8g of protein, 62g of fat, and a total of 909 calories. This recipe serves 8. Head to the store and pick up cocoa powder, semisweet chocolate, instant espresso powder, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Instant Espresso

Cocoa Powder

Heavy Cream

Mascarpone

Vanilla

Kahlua

Sugar

Equipment you will use

Hand Mixer

Whisk

Bowl

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.)

Ingredients you will need

Chocolate Chip Cookies

Equipment you will use

Springform Pan

Spread a fifth of the mocha whipped cream evenly over the cookies.

Ingredients you will need

Whipped Cream

Mocha

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.

Ingredients you will need

Cream

Wrap