Mocha Chocolate Icebox Cake - Great Neighborhood Cooks

Mocha Chocolate Icebox Cake

My Mom was a great Mom but when it came to cooking not so much.  Her main goal was to make sure dinner was on the table at 5:00 when my Dad came home from work.  She was really good at stretching a meal to feed the 6 of us and casseroles were her specialty. 

I remember that big yellow Pyrex bowl serves steaming from the oven with tuna noodle casserole (always served with crushed potato chips on top), scalloped potatoes and ham, 

goulash, etc. I guess in the 50’s there was no Food Network! 

There was one dessert we all loved and she usually made it for special occasions like birthdays. 

Remember Icebox Cake?  It was whipped cream layered with Nabisco Chocolate Wafer made in a loaf pan. 

This recipe is many steps up from the original.

Mocha Chocolate Icebox Cake

Yield

8 servings

Prep time

20 minutes

Chill time

12 hours

Difficulty

Easy

ingredients

  • 2 cups cold heavy cream 
  • 12 ounces Italian mascarpone cheese 
  • 1/2 cup sugar 
  • 1/4 cup coffee liqueur, such as Kahlua 
  • 2 tablespoons unsweetened cocoa powder, such as Pernigotti 
  • 1 teaspoon instant espresso powder 
  • 1 teaspoon pure vanilla extract 
  • 3 (8-ounce) packages chocolate chip cookies, such as Tate’s Bake Shop 
  • Shaved semisweet chocolate, for garnish

directions

  • In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. 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.) 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 layering cookies and cream until there are 5 layers of each, ending with a layer of 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 the chocolate, cut in wedges, and serve cold.
 

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