This chocolate and mocha icebox cake is a real dessert pleasure. Home cooking makes sense when you are making a cake and you don’t have to bake – yeah, no baking required! What can be better! Just wine and dine with people you love and surprise them with this amazingly delicious and easy dessert at the end of the dinner. It will take you around 20 minutes to prepare it plus several hours to set. Try it:
Servings 8-10
Ingredients:
- 2 ¼ cups heavy cream, cold
- 12 ounces’ mascarpone cheese
- ¾ cup sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup coffee liqueur (Kahlua)
- ½ teaspoon instant espresso powder
- 3 packages (8-ounce) chocolate chip cookies
- Chocolate shavings, for garnish
Instructions:
- In a bowl, using an electric mixer on low speed, beat the heavy cream, sugar, mascarpone cheese, cocoa powder, coffee liqueur, vanilla extract, and espresso powder until well incorporated, then increase the speed to medium-high and beat until soft peaks form.
- To assemble, in an 8-in. springform pan arranges chocolate chip cookies (break some cookies in order to fill in the gaps and cover the bottom as much as possible).
- Spread 1/5 of the cream mixture evenly over the cookies. Apply another cookie layer on top, lying flat and touching, then spread another 1/5 of the mixture. Continue layering and spreading cream until you get five layers of each, finishing with a cream layer. Smooth the cake, then cover with plastic wrap and place in the fridge to set for at least 4-5 hours (ideally overnight).
- Remove the sides of the springform pan by running a sharp knife around the cake. Before serving, sprinkle the top with some chocolate shavings (if desired), cut into wedges, serve. (This cake is served cold.)
Enjoy!
