Mocha Ice box cake with espresso chocolate chip cookies

OK folks, this cake is just sensational. I can’t stress it enough…..this is just to die for. The mocha cream, marvelous…… the texture….. superb, and the combination of the cream with the cookies…..well just out of this world.

I must confess that while this was my first attempt I have modified the recipe to include less sugar because I found it a bit to sweet this time around.

For the cookie layers, I used my own cookie recipe, which worked perfectly, although if you are going to use any other cookies make sure that they don’t contained to many chocolate chips. My cookies had the big chocolate chips that were hard to cut through while cutting the cake into wedges. Just a suggestion :-)

I think there is nothing else that can be done to the recipe to make this cake better although I think using chocolate cake layers with a little bit of Kahlua liquor instead of cookies may also work very well. I really think I wil try that next time.

This is just simple, sweet, and superb although not a cake that I would have every day. In moderation everything is OK right? Just don’t go wild eating this……hard to do though!!

Enjoy!!

Layer the cake pan with the cookies and break cookies to fill in the gaps. I suggest using cookies with small chocolate chips for easier cutting of the cake. The right picture depicts the mocha mouse, which by the way, is sensational.

Here is the cake right before placing in the fridge. You just need to cover it with plastic wrap first :-)

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Mocha Ice box cake with espresso chocolate chip cookies

Yield: 8-10 servings

Ingredients:

2 cups heavy cream
8 oz mascarpone cheese, at room temperature
1/4 cup sugar
2 tablespoons cocoa powder
1 teaspoon instant espresso powder
1/4 cup Kahlua liquor
9-10 large espresso chocolate chip cookies, I used my recipe for espresso chocolate chip cookies but you can use any other kind you like you may need many more though as mine where really large cookies

 

Directions:

In a bowl, with an electric whisk, combine the heavy cream, sugar, cocoa and espresso powder. Beat until it forms soft peaks. Add mascarpone and Kahlua and beat until if forms stiff peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 9-inch springform pan, covering the bottom as much as possible breaking cookies to fill in the spaces, like in the picture.

Spread 1/3 of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top followed by another 1/3 of the cream. Place last layer of cookies followed by the cream. You will have a total of 3 layers. Smooth the top, cover with plastic wrap, and refrigerate overnight. The mocha cream will harden and cookies will soften.

To serve cake, run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with chocolate or with whatever you may like.