Hamdi Saidani This Ina Garten Chocolate Mocha Icebox Cake is a chocolate cake so divine that Ina once said it could make grown men weep. This cake is super easy to make and only needs heavy cream, mascarpone cheese, sugar, Kahlúa, cocoa powder, espresso powder, and chocolate chip cookies. You can find these ingredients in almost any store in your neighborhood.
What makes this Chocolate Mocha Icebox Cake special is that Ina uses Italian mascarpone cheese and Kahlúa liqueur. These ingredients give the cake a rich and creamy texture with a hint of coffee flavor. It’s just as delicious as her other recipe, the Lemon Icebox Cake.
This Ina Garten Chocolate Mocha Icebox Cake recipe is from the Barefoot Contessa cookbook “How Easy is That?”.
Ina Garten Chocolate Mocha Icebox Cake Ingredients
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- 1/2 cup sugar
- 1/4 cup Kahlúa liqueur
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 3 packages (8-ounce each) of Tate’s Bake Shop chocolate chip cookies
- Shaved semisweet chocolate for garnish
How To Make Ina Garten Chocolate Mocha Icebox Cake
- Prepare Mocha Cream: In a mixing bowl, combine heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Use an electric mixer to mix on low speed first, then increase the speed until the mixture forms firm peaks.
- Layer Cookies: In an 8-inch springform pan, place a layer of chocolate chip cookies flat to cover the bottom. You can break some cookies to fill in the gaps.
- Add Cream: Spread one-fifth of the mocha whipped cream evenly over the cookies.
- Repeat Layers: Place another layer of cookies on top, making sure they are flat and touching. Add another fifth of the cream. Continue this process until you have 5 layers of cookies and cream, ending with a layer of cream.
- Chill: Smooth the top of the cake, cover it with plastic wrap, and place it in the fridge overnight.
- Serve: Run a knife around the edge of the cake to loosen it from the pan. Remove the sides of the pan, sprinkle the top with shaved chocolate, cut into wedges, and serve cold.
How To Store Chocolate Mocha Icebox Cake
- In the Fridge: Wrap the chocolate mocha icebox cake well or put it in a sealed box. Keep in the fridge for up to 3 days.
- In the Freezer: Wrap the chocolate mocha icebox cake tightly in plastic and foil. Store in a freezer bag or box. Good for up to 2 months. Thaw in the fridge or at room temp before eating.
Ina Garten Chocolate Mocha Icebox Cake Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 848
- Total Fat: 60 g
- Saturated Fat: 34 g
- Carbohydrates: 71 g
- Dietary Fiber: 0 g
- Sugar: 19 g
- Protein: 9 g
- Cholesterol: 170 mg
- Sodium: 441 mg
Try More Recipes:
- Blueberry Sour Cream Coffee Cake
- Ina Garten Fig Ricotta Cake
- German Chocolate Cake
- Lemon Angel Food Cake
- Beatty’s Chocolate Cake
- Ina Garten Chocolate Ganache Cake
Ina Garten Chocolate Mocha Icebox Cake
Description
This Ina Garten Chocolate Mocha Icebox Cake is a chocolate cake so divine that Ina once said it could make grown men weep. This cake is super easy to make and only needs heavy cream, mascarpone cheese, sugar, Kahlúa, cocoa powder, espresso powder, and chocolate chip cookies.
Ina Garten Chocolate Mocha Icebox Cake Ingredients
How To Make Ina Garten Chocolate Mocha Icebox Cake
- In a mixing bowl, combine heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Use an electric mixer to mix on low speed first, then increase the speed until the mixture forms firm peaks.
- In an 8-inch springform pan, place a layer of chocolate chip cookies flat to cover the bottom. You can break some cookies to fill in the gaps.
- Spread one-fifth of the mocha whipped cream evenly over the cookies.
- Place another layer of cookies on top, making sure they are flat and touching. Add another fifth of the cream. Continue this process until you have 5 layers of cookies and cream, ending with a layer of cream.
- Smooth the top of the cake, cover it with plastic wrap, and place it in the fridge overnight.
- Run a knife around the edge of the cake to loosen it from the pan. Remove the sides of the pan, sprinkle the top with shaved chocolate, cut into wedges, and serve cold.
