Mocha Chocolate Icebox Cake

This is so gorgeous and so delicious, I’m not sure why I didn’t share it sooner. I tasted this at my friend, Roxann’s … the place where I meet most of the recipes I long to duplicate. She has a knack for picking the most scrumptious recipes. Like this Mocha Chocolate Icebox Cake by Ina Garten.*

And this, my friends, is nothing other than crazy easy.

That’s just mocha cream and store bought cookies. Roxann used Tate’s chocolate chip cookies (find them at Central Market) and they are actually terrific all by themselves but when they become fast friends with mocha cream … watch out!

I can’t tell you how happy I am to be in a bible study at Roxann’s. I think everybody should have  a friend like Roxann. She has served us so much wonderful at her clean, quiet house that she practically has a category all her own on this blog. Serious. Check out her recipes.

Now, besides this dessert being drop dead gorgeous and extremely easy, the combination of  crunchy chocolate chip cookies and light, airy mocha cream is so delectable.

Mmmm.

Ina Garten’s Mocha Chocolate Icebox Cake

2 c cold heavy cream * 12 oz Italian mascarpone cheese * 1/2 c sugar * 1/4 c coffee liqueur (Kahlua) * 2 T unsweetened cocoa powder * 1 t instant espresso powder * 1 t vanilla extract * 3 (8-ounce) packages chocolate chip cookies (Roxann used Tate’s Bake Shop) *shaved semisweet chocolate, for garnish.

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 spring-form pan, covering the bottom as much as possible. (break up 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.