This easy “cake” is more mousse-meets-tiramisu. Layering thin chocolate-chip cookies with a whipped mixture of cream, mascarpone cheese, vanilla, coffee, cocoa and Kahlua – the result is a semi-solid silky pillow wrapped around homemade cookies. Soaked in the cream mixture, the cookies become more like cookie dough in texture – lovely.
For last year’s Oscars, I made this icebox cake – layers of chocolate thin crisps with cream and strawberries. This time, I went a different and more decadent route with an adapted Ina Garten recipe.
Mocha Chocolate Chip Icebox Cake
Ingredients:
- 1 batch Nestle Tollhouse chocolate-chip cookies (make day ahead)
- 2 c. cold heavy cream
- 12 oz. mascarpone cheese
- 1/2 c. sugar (I used a little less)
- 1/4 c. Kahlua
- 2 T unsweetened cocoa powder
- 1 tsp. instant coffee powder (I used Starbucks Via)
- 1 tsp. vanilla extract
- Shaved semisweet chocolate, for garnish
In electric mixer, whisk cream, mascarpone, sugar, coffee liqueur, cocoa powder, coffee powder and vanilla. Combine on low speed then increase to high, until it forms stiff peaks.
To assemble, line the bottom of your 9-inch springform cake pan with cookies, breaking some to fill the spaces. Spread with 1/5 of the mocha cream. Place another layer of cookies on top, followed by more cream. Continue layering until you end with a layer of cream. Smooth top, cover with plastic wrap and refrigerate overnight.
To serve, run a knife around the edge of the cake pan, then remove the sides. Sprinkle top with chocolate shavings and cut cake into wedges. Serve cold.
The cake is very rich, and deadly to those with a sweet tooth.
Hope everyone is enjoying a beautiful spring! xoxo
Seasoned to Taste 