Mocha Chocolate Ice Box Cake Recipe
This Mocha Chocolate Ice Box Cake Recipe is the creamiest, most indulgent dessert you'll ever make!
Prep Time10 minutes mins
Chill Time12 hours hrs
Total Time12 hours hrs 10 minutes mins
Course: Cakes, CHOCOLATE, COOKIES, Dessert
Cuisine: American
Keyword: dessert, dessert recipe, ice box cake, mocha ice box cake
Servings: 8 servings
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese such as Vermont Creamery
- 1/2 cup sugar
- 1/4 cup strong brewed espresso chilled
- 2 Tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 3-8 ounce packages chocolate chip cookies such as Tate’s Bake Shop
In the bowl of an electric mixer, combine the heavy cream, mascarpone, sugar, espresso, cocoa powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, beat until it forms firm peaks.
2 cups cold heavy cream, 12 ounces Italian mascarpone cheese, 1/2 cup sugar, 1/4 cup strong brewed espresso, 2 Tablespoons unsweetened cocoa powder, 1 teaspoon pure vanilla extract
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch spring form pan, make sure break cookies to fill in the gaps. Spread a fifth of the mocha whipped cream and cover the cookies. 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.
3-8 ounce packages chocolate chip cookies
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with cocoa powder, cut in wedges, and serve cold.
Inspired by Ina Garten
Serving: 1g | Calories: 500kcal | Carbohydrates: 23g | Protein: 5g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 111mg | Sodium: 79mg | Potassium: 104mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1470IU | Vitamin C: 0.4mg | Calcium: 101mg | Iron: 0.4mg