This is my absolute favorite summer dessert right now. It’s totally over-the-top, with layers of chocolate chip cookies and coffee & chocolate flavored whipped cream. I guarantee you will be running back to the fridge to grab more! It’s so simple to make – just a little whipping and layering, then leave it in the fridge overnight to soften the cookies (this is by far the hardest part). I recently brought this to a bbq and everyone loved it, so I promised I would post the recipe here. I can’t say enough good things about this cake, it’s so delicious!
Although you can probably use any kind of chocolate chip cookie out there (including homemade if you felt so inclined), I would highly recommend you try it with Tate’s (I buy mine at Whole Foods or Fresh Direct) first. They are really crispy and thin and maintain the perfect texture in the cake. I’ve made this cake 4 or 5 times now, and every time I’ve used Tate’s, so I can’t be held responsible if another cookie doesn’t give you the same amazing outcome. 
Mocha Chocolate Icebox Cake
Adapted from Barefoot Contessa
2 cups heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, like Kahlua
2 T unsweetened cocoa powder
1 tsp. instant espresso powder (I’ve also used instant coffee)
1 tsp vanilla extract
3 (8-ounce) packages Tate’s chocolate chip cookies (no snacking, you need them all!)
chocolate chips or shavings, for garnish
**You will also need an 8-inch springform pan.
- Using an electric mixer with whisk attachment, slowly whisk together the cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Increase speed, and continue whisking until it forms firm peaks.
- In an 8-inch springform pan, cover the bottom with chocolate chip cookies, even breaking them apart to fill in any big holes.
- Spread a fifth of the whipped cream on top, then proceed with another layer of cookies.
- Continue until there are 5 layers of each, ending with a layer of whipped cream.
- Smooth the top, cover with plastic wrap, and place in the fridge overnight.
- To remove the cake, run a knife around the outside and remove the sides.
- Decorate with chocolate garnish in the center if desired.
Sounds way too yummy! Please eat it all before I arrive.
It didn’t make the trip back with us – no worries.
Yum! I will try this at Thanksgiving, the next time I have a chance to experiment in the kitchen!
You should – it’s soo good!
Starting my no Jube Jubes or desserts for a month but I would take a short break from the mini diet to have at least one, no make it two pieces of this dessert. Pops
No dessert for a month – wow, that’s serious! Good luck!