Summer is almost finished, but warm rays of sunshine can still be found in the air. What could be more enjoyable than savoring a refreshing, sweet dessert as summer draws to a close? The Mocha Chocolate Icebox Cake recipe I’m sharing today is ideal for this hot weather. The cake and layers of chocolate chip cookies were interlaced with a chilled, creamy mocha cream filling with an espresso scent. Best of all, this cake is simple to create and does not require the use of an oven. Every afternoon, a cup of tea and a sweet dessert by the window with dazzling sunlight is a wonderful scenario that any female looks forward to. So what are you waiting for, let’s practice this cool cake recipe with me for the last days of summer.
Prep: 20 min
Total: 12 hr 20 min
Yield: 8 servings
FOR THE CREAMY FILLING
12 ounces Italian mascarpone cheese
2 cups cold heavy cream
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
3 (8-ounce) packages chocolate chip cookies
Shaved semisweet chocolate, for garnish
MAKE THE CREAMY FILLING
Step 1: Combine the mascarpone cheese and sugar in the bowl of an electric mixer fitted with an egg beater and beat until smooth and blended.
Step 2: Beat the cheese mixture in step 1 until it is homogeneous, then add the coffee liqueur, espresso powder, cocoa powder, and vanilla extract.
Step 3: Using an electric mixer, whip heavy cream on low speed until smooth and frothy in a separate basin.
Step 4: With the electric mixer on low, add the whipped heavy cream to the cheese mixture in step 3 and beat until the mixture is uniform.
Step 5: Increase the speed of the electric mixer to high and continue to beat the ingredíєnts in step 4 until stiff peaks form.
Step 1: Spray an 8-inch spring-loaded pan with nonstick spray and coat the entire surface.
Step 2: Cover the bottom of the pan with a layer of chocolate chip cookies, covering as much as possible. Cover the cookie layer with one-fifth of the mocha cream, then spread the cream evenly with a spatula.
Step 3: On top of the second biscuit layer, spread another fifth of the cream.
Step 4: Continue with the remaining cookies and cream until all of the cookies are gone; there will be 5 layers of each type of cookie, ending with a cream layer.
Step 5: Smooth the top, wrap it in cling film, and place it in the refrigerator overnight.
Leftover cake can be wrapped and stored in the refrigerator; however, when cutting the cake layers, make sure the knife is clean.
If you want to add more taste to the cake, you can add berries to it.