I’d wanted to make this Mocha Chocolate Icebox Cake, from “Barefoot Contessa” Ina Garten for a while. So when I walked into Costco and found large boxes of Tate’s Chocolate Chip Cookies, a key ingredient, I knew it was time. I brought it to our Christmas Eve dinner last year and received rave reviews. Not bad for something that takes less than 30 minutes to put together!
This “cake” is a no cook recipe, using a springform pan, in which you layer Tate’s Chocolate Chip Cookies and a wonderfully lucious mocha whipped cream, made from heavy cream, mascarpone cheese, sugar, unsweetened cocoa, espresso power, vanilla and Kahlua. Yum!
You know how I love make ahead recipes, and this fits the bill, as the cake must be assembled and then refrigerated overnight. This allows the crisp cookie layers to become a little more cakey. Ina’s original recipe calls for an 8 inch springform pan and 5 layers of cookies (and cream). I wanted to serve mine on my cake stand and the 8 inch looked a little small, so I opted for a 9.5 inch springform pan and 4 layers of cookies/cream.
As suggested, I sprinkled chocolate shavings on top for garnish. All I can say is WOW! This recipe is definitely a keeper….. and oh the possibilities for knock-off deserts. Watch this space! Thanks Ina – perfect as always!