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Mocha Chocolate Icebox Cake

This no-bake Mocha Chocolate Icebox Cake layers crisp chocolate chip cookies with a rich, coffee-infused mascarpone cream. Chilling overnight softens the cookies into a cake-like dessert, offering a decadent and easy treat perfect for any occasion. Garnish with shaved chocolate before serving.
Print Recipe
Prep Time 20 minutes
Cook Time 12 hours
Total Time 12 hours 20 minutes
Course lunch/dinner, Snack
Cuisine Italian
Servings 8 people
Calories 6787.4 kcal

Equipment

  • 1 Electric Mixer with whisk attachment
  • 1 Mixing Bowl suitable for mixer
  • 1 8-inch Springform Pan
  • 1 Small sharp knife
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 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

Instructions
 

  • 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.

Notes

Ensure all dairy ingredients are very cold before whipping for optimal volume and firm peaks; avoid over-whipping which can cause the cream to separate. Use thin, crisp cookies like Tate's, as they soften beautifully overnight to create the desired cake-like texture. Break cookies strategically to cover each layer completely, providing a stable structure. Adequate refrigeration time (minimum 12 hours) is critical for the cookies to soften fully and the cake to set properly. Adjust the amount of coffee liqueur or espresso powder to control the intensity of the mocha flavor.