Rich chocolate, decadent mocha, and creamy mascarpone, this Mocha Chocolate Ice Box Cake is a dreamy dessert that will have all your guests drooling. An easy no-bake recipe, it’s perfect for birthdays, holidays, and more!
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What Is An Ice Box Cake?
Although referred to as cakes, ice box cakes are not the baked treats that usually come to mind. Ice box cakes are made with a wide variety of ingredients but typically include some type of cookie base and creamy filling. Similar to ice cream cakes, they’re made by layering ingredients and letting them set in the refrigerator until solid.
Why Is It Called An Ice Box Cake?
One of the first kinds of refrigeration, ice boxes are a type of non-mechanical refrigerator that was used in the early 20th century to keep food cold. In fact, before the invention of what we all use today, ice boxes were originally called refrigerators. Due to the popularity of these devices, food companies began to print recipes that were compatible with ice boxes including those for ice box cakes on the back of packages, and the treat’s popularity quickly exploded!
What Is An Ice Box Cake Made Of?
As mentioned, these cakes have nearly endless numbers of variations. So, feel free to get creative! Here’s what we used:
- Heavy Cream
- Italian Marscapone Cheese
- Strong Brewed Espresso
- Unsweetened Cocoa Powder
- Pure Vanilla Extract
- Chocolate Chip Cookies
How to Make This Ice Box Cake Recipe
You’re not going to believe how easy this recipe is! Just follow the directions below, and it’ll be done in no time.
- Combine all of the ingredients except for the cookies in the bowl of an electric mixer.
- Mix on low until the ingredients are combined, gradually increasing the speed.
- Beat until stiff peaks form.
- Arrange the cookies in a flat layer at the bottom of an 8-inch springform pan.
- Fill in any gaps with cookie pieces.
- Spread ⅕ of the cream mixture on top.
- Layer the cookies and cream until there are 5 layers of each.
- Cover and refrigerate overnight.
- Sprinkle cocoa powder on top, cut, and serve!
Tips and Tricks
To ensure your ice box cake recipe turns out perfectly every time you make it be sure to take a look at our tips below!
Use Cold Cream. The key to creating a super fluffy whipped texture is using cold cream. When cold, the fat molecules in the cream are harder and better able to hold air bubbles in place. However, once warm, the fat can’t trap those air bubbles, and the whipped filling falls flat.
Chill the Espresso. There’s no point in mixing chilled cream with hot espresso! Ensuring that it’s nice and cold will help create the stiff peaks you’re looking to achieve.
Run Your Knife Under Water. Before slicing into your cake, we recommend running a knife along the edge of the pan. Then, dip it under warm water before slicing each piece. This will prevent the cake from sticking and allow for smooth slices.
Don’t Freeze. Due to the use of mascarpone cheese, we do not recommend storing this cake in the freezer as it will not thaw well.
Storage and Make-Ahead Tips
For the best results, we suggest serving your ice box cake as soon as it has set.
However, if you want to make it ahead of time, it can be kept in the refrigerator for 2-3 days. Any longer than that and the cookies will begin to become soggy.
More Cake Recipes You’ll Love
- Oreo Mocha Ice Box Cake is loaded with Oreo cookies and chocolate chips for a cookies n cream flavor that’s out-of-this-world.
- Incredibly rich in flavor, this Billy Miner Ice Cream Pie will be your new favorite dessert!
- This Chocolate Peanut Butter Lasagna is made with layers of peanut butter cheesecake filling, peanut butter cups, and chocolate fudge…need we say more?
- Simple and delicious this Biscoff Cake is perfect for every occasion.ich
Mocha Chocolate Ice Box Cake Recipe
- 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.
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.