Chocolate Mocha Refrigerator Cake Recipes

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MOCHA CHOCOLATE ICEBOX CAKE



Mocha Chocolate Icebox Cake image

Provided by Ina Garten

Time 12h20m

Yield 8 servings

Number Of Ingredients 9

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
  • To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. 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 the chocolate, cut in wedges, and serve cold.

CHOCOLATE MOCHA REFRIGERATOR CAKE



Chocolate Mocha Refrigerator Cake image

A descendant of the English trifle and the French Charlotte, the refrigerator cake is a no-bake cake that derives its delectable texture from spending up to 24 hours at constant "ice box" temperatures before being served. It's like a wonderful dream world between cake and pudding without actually being either.The basis of this dessert is whipped cream spiked with coffee and reinforced with gelatin, and cookies, in this case, chocolate wafers. This recipe first appeared in Season 1 of Good Eats: The Return.

Provided by Level Agency

Categories     Sweets

Time 8h20m

Number Of Ingredients 8

70 chocolate wafer cookies
1 packet powdered gelatin
2 tablespoons coffee liqueur
4 teaspoons instant espresso powder
1 teaspoon vanilla extract
3 cups heavy cream, cold
1/4 cup powdered sugar
1/4 teaspoon kosher salt

Steps:

  • Line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. Line the bottom and sides of the pan with chocolate wafers and set aside.
  • Sprinkle the gelatin over 1/4 cup cold water in a small saucepan (or even a metal measuring cup) and "bloom" at room temperature for 5 minutes. Then gently warm over low heat until just melted. (Do not allow to boil.) Remove from the heat and stir in the coffee liqueur, espresso powder, and vanilla.
  • Whip the heavy cream, powdered sugar, and salt in the bowl of a stand mixer on high until soft peaks form, about 1 minute 30 seconds. Reduce the speed to low and drizzle in the cooled gelatin mixture. Increase the speed back to high and whip to stiff peaks, about 30 seconds more.
  • Fill the prepared pan 3/4 of the way with the whipped cream mixture. Insert the remaining chocolate wafers vertically (edge first) into the whipped cream to create 4 rows of about 12 cookies each, keeping each cookie slightly separated by cream.
  • Spread the remaining whipped cream evenly over the cookie rows. Fold the excess plastic wrap over the cake and refrigerate for at least 8 hours and up to 24.
  • To serve: Pull back the plastic wrap and invert the cake onto a serving dish. Remove the plastic wrap, slice and serve immediately.

CHOCOLATE MOCHA CAKE I



Chocolate Mocha Cake I image

This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.

Provided by Carol

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
⅔ cup unsweetened cocoa powder
½ cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  • Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
  • Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
  • Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g

CHOCOLATE MOCHA REFRIGERATOR CAKE



Chocolate Mocha Refrigerator Cake image

Provided by Alton Brown

Categories     dessert

Time 8h20m

Yield 10 to 12 servings

Number Of Ingredients 8

70 chocolate wafer cookies
7 grams (1 packet) gelatin
2 tablespoons coffee liqueur
4 teaspoons instant espresso powder
1 teaspoon vanilla extract
3 cups heavy cream, cold
1/4 cup powdered sugar
1/4 teaspoon kosher salt

Steps:

  • Line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. Line the bottom and sides of the pan with chocolate wafers and set aside.
  • Sprinkle the gelatin over 1/4 cup cold water in a small saucepan (or even a metal measuring cup) and "bloom" at room temperature for 5 minutes. Then gently warm over low heat until just melted. (Do not allow to boil.) Remove from the heat and stir in the coffee liqueur, espresso powder and vanilla.
  • Whip the heavy cream, powdered sugar and salt in the bowl of a stand mixer on high until soft peaks form, about 1 minute 30 seconds. Reduce the speed to low and drizzle in the cooled gelatin mixture. Increase the speed back to high and whip to stiff peaks, about 30 seconds more.
  • Fill the prepared pan 3/4 of the way with the whipped cream mixture. Insert the remaining chocolate wafers vertically (edge first) into the whipped cream to create 4 rows of about 12 cookies each, keeping each cookie slightly separated by cream.
  • Spread the remaining whipped cream evenly over the cookie rows. Fold the excess plastic wrap over the cake and refrigerate for at least 8 hours and up to 24.
  • To serve: Pull back the plastic wrap and invert the cake onto a serving dish. Remove the plastic wrap, slice and serve immediately.

CHOCOLATE MOCHA CAKE WITH CREAM CHEESE ICING



Chocolate Mocha Cake With Cream Cheese Icing image

This rich, dark chocolate mocha cake is perfect with a nice cup of coffee. The cake recipe is adapted from one in a local newspaper, and the cream cheese icing is my own "standby" recipe.

Provided by D. Todd Miller

Categories     Dessert

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 15

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup strong brewed coffee
1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened
2 teaspoons vanilla extract
1 (1 lb) box powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans, in order to make 2 cake layers.
  • In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat all on medium speed with electric mixer for 2 minutes.
  • Stir in boiling, strong, hot coffee; batter will be thin.
  • Pour batter into prepared pans. Bake 30-35 minutes, or until a toothpick inserted near the center comes out clean.
  • Cool 10 minutes, then remove cake layers from pans to wire racks.
  • While cake is cooling, make the icing. To make icing, mix cream cheese, margarine, and vanilla extract. Add sugar and beat until creamy and smooth.
  • To finish cake, make sure the layers are completely cool. Take one round layer, place it on a serving plate, and top it with a layer of icing. Then place the other round layer on top, and ice the entire cake.

Nutrition Facts : Calories 597.5, Fat 25.7, SaturatedFat 7.8, Cholesterol 58.1, Sodium 563.3, Carbohydrate 89.7, Fiber 2.3, Sugar 71.8, Protein 6.2

MOCHA CHOCOLATE CHIP ICEBOX CAKE



Mocha Chocolate Chip Icebox Cake image

A little espresso powder adds richness to this chocolate chip cookie icebox cake.

Provided by Cally

Categories     Desserts     Cakes

Time 4h15m

Yield 10

Number Of Ingredients 6

1 cup heavy cream
1 (8 ounce) container mascarpone cheese
¼ cup white sugar
1 tablespoon instant espresso powder
1 teaspoon vanilla extract
1 (13 ounce) package crispy chocolate chip cookies

Steps:

  • Combine heavy cream, mascarpone cheese, sugar, espresso, and vanilla extract in a large bowl; beat with an electric mixer until firm peaks form.
  • Arrange a single layer of chocolate chip cookies in an 8-inch cake pan or springform pan, covering the bottom as much as possible. Spread 1/3 of the whipped cream mixture evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by 1/2 of the remaining cream. Repeat with the remaining cookies and cream.
  • Smooth the top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.

Nutrition Facts : Calories 379.3 calories, Carbohydrate 29.4 g, Cholesterol 60.6 mg, Fat 28.3 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 14 g, Sodium 130.5 mg, Sugar 17.7 g

MOCHA CHOCOLATE ICEBOX CAKE - BAREFOOT CONTESSA



Mocha Chocolate Icebox Cake - Barefoot Contessa image

You can find the cookies Ina calls for online, or just use any thin and crisp chocolate chip cookie.

Provided by Brookelynne26

Categories     Dessert

Time P1D

Yield 8 serving(s)

Number Of Ingredients 9

2 cups cold heavy cream
12 ounces italian mascarpone cheese
1/2 cup sugar
1/4 cup kahlua liqueur
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8 ounce) packages chocolate chip cookies (Tate's Bakeshop recommended)
shaved semisweet chocolate, for garnish

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
  • To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. 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 the chocolate, cut in wedges, and serve cold.

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