Mocha Chocolate Icebox Cake

Back in the 1980's one of my favorite desserts to make for dinner parties was an icebox cake. It was nothing more than a package of thin chocolate cookies with whipped cream in between, then covered with whipped cream and refrigerated. Cut on the diagonal, it was beautiful to look at and delicious to eat.

The Barefoot Contessa (Ina Garten) has updated this recipe, made it a bit more sophisticated. It's got a few more ingredients, but it's still simple to put together and perfect for a special dessert. I think you'll enjoy this.

Mocha Chocolate Icebox Cake, from Barefoot Contessa How Easy is That?


2 c. cold heavy cream
12 ounces Italian marscapone cheese
1/2 c. sugar
1/4c. coffee liqueur, such as Kahlua
2 T. unsweetened cocoa powder
1 tsp. pure vanilla extract
1 tsp. instant espresso powder
3 (8-ounce) packages chocolate chip cookies
Shaved semisweet chocolate for garnish, optional

Directions

In a bowl fitted with the whisk attachment, combine the heavy cream, marscapone, sugar, coffee liqueur, cocoa powder, espresso powder and vanilla. Mix on low speed to combine, then slowly raise the speed, until it forms peaks.

To assemble the cake, arrange chocolate chip cookies flat on an 8inch springform pan, covering the bottom as much as possible (break some cookies to fill 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 in this manner until there are 5 layers of each, ending with the 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 shaved chocolate, cut into wedges and serve cold. Enjoy.

The picture you see here is what your cake will look like during assembly, not the finished product.