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Mocha Chocolate Icebox Cake

Mocha Chocolate Icebox Cake

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Course: Cakes, CHOCOLATE, COOKIES, Dessert


  • 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


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Meet the Food Dolls, Alia and Radwa!

We are Alia and Radwa, two Minnesota moms who absolutely love to cook and experiment in our kitchens. Even though we grew up loving our mom’s Egyptian cooking and learning to bake, we didn’t start cooking until later on in our lives. It is our hope that Food Dolls will be your go-to hub for delicious, easy recipes that empower you to feel comfortable and confident in the kitchen regardless of how much experience you have. You and your family deserve to have decadent, scrumptious meals that don’t break the bank or fill your kitchen sink to the brim!