Mocha Chocolate Icebox Cake Barefoot Contessa Recipes

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MOCHA CHOCOLATE ICEBOX CAKE



Mocha Chocolate Icebox Cake image

Provided by Ina Garten

Categories     dessert

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, Kahlua, 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 five 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.

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.

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.

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

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