Friday, September 30, 2022

Ina Garten: Mocha Chocolate Icebox Cake

I recently ran across a bunch of Ina Garten recipes that sounded downright fabulous to me, so I decided I needed to start putting them through their paces.  The first one up was this beautiful icebox cake, typically made with chocolate wafers, but subbed with chocolate chip cookies.  It's cool, smooth, and creamy, and the rest in the fridge allows the cookies to absorb some moisture and change texture to more a cake consistency.  This would be fantastic all summer long.

Note: I only had a 9-inch springform pan, and it seemed to work just fine.  Also, the Tate's cookie bags are now only 7 ounces; I guess that shrinkflation for you.

Mocha Chocolate Icebox Cake
From Ina Garten

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
½ cup granulated sugar
¼ cup Kahlúa liqueur
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages Tate’s Bake Shop chocolate chip cookies
Shaved semisweet chocolate, for garnish

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.

Makes 8 servings

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