Chocolate Mocha Icebox Cake (w/ Ina Garten's mocha cream)
Icebox cakes have been around for decades, and there are so many variations that you can create an entirely original dessert by using different cookies, graham crackers or cake. Fillings can be as simple as a sweetened whipped cream with a bit of vanilla, a custard or pudding, or this delicious mocha cream by Ina Garten, which I am using in the video.
You do not need an oven for this recipe, and it comes together in a matter of minutes. It is important that you let this dessert sit overnight in the refrigerator so the flavors can blend and the cookies turn soft and cakey! That's why its called an icebox cake! Try this delicious dessert next time you have a dinner party or BBQ and get ready for rave reviews!
Share food and spread kindness......
Pamela
INGREDIENTS
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar ( I use fine sugar, but not necessary)
1/4 cup Kahlua ( coffee liqueur)
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 packages Nabisco Famous chocolate wafers
Shaved semisweet chocolate, for garnish
1) In the bowl of electric mixer, using a whisk attachment, combine heavy cream, mascarpone cheese, sugar, Kahlua, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine, then slowly raise the speed, until it forms firm peaks.
2) Using an 8 inch springform pan, ( 3 inch sides are best) arrange chocolate cookies flat in the bottom of pan, covering as much as possible, breaking up some of the cookies to fill spaces. Add a layer of mocha cream ( 1/5 of the cream) covering all the cookies. Place another layer of cookies flat and touching, then 1/5 of the cream mixture. Continue in this fashion, finishing with a layer of cream. You should have five layers of each. Smooth the top and cover with plastic wrap and refrigerate overnight.
3) When ready to serve, run a knife around edge and carefully remove sides of pan. Place on cake stand and garnish with chocolate curls. Serve cold.
This cake keeps in refrigerator for 3 or 4 days.
Eat your food with gladness and drink your wine with a joyful heart.
Ecclesiastes 9:7
Пікірлер: 17
Love this cake, but I use it to make cupcakes and it’s just perfect. Never a cupcake left😋thank you for this delicious.
@pamelasfavoriterecipes7998
2 жыл бұрын
Oh wow, never thought of that. Do you use cupcake papers?
@caroldacy3614
2 жыл бұрын
@@pamelasfavoriterecipes7998 yes, I use cupcake wrappers the brown parchment paper ones. You can fill them up higher. Easy to transport too!
Looks amazinggggg👏
Going to make this cake for sure it looks delicious 😊
Pam! This is such a fun and easy recipe I have to try soon 😌 thanks for adding a smile to my day and a laugh with the blooper!
@pamelasfavoriterecipes7998
3 жыл бұрын
Thank you! I’m glad you enjoyed the blooper! I turned my mixer around so the camera could better see what was in the bowl, but when I did that, I reversed the location of lock lever and the speed lever. So instead of locking my mixer, I turned the speed up to high. 🙄😄
I made it! I used a hand mixer and the mascarpone didn’t get completely blended, but good enough. I love your alternative cookies, i will get them next time. Great video, i was so glad i could follow your steps! Thanks!!
@pamelasfavoriterecipes7998
3 жыл бұрын
Thanks Megan, I’m glad it worked for you!
Love this! I’ll have to make it sometime!
@pamelasfavoriterecipes7998
3 жыл бұрын
Thanks! Let me know how you like it!
Nice 👍👍👍
I made it tonight and wow wow wow, loved it..you are right to leave out the Kahlua would be a mistake and the marscapone should not be replaced it is much different..costly in my opinion as the cheese was $5.99 each the wafers were $4.99 two boxes then with all the other ingredients..not a dessert to make unless it's a occasion but, it will be made again as it's totally worth the expense .. thank you
@pamelasfavoriterecipes7998
2 жыл бұрын
Yay! So glad to hear it was a success! Mascarpone in your area costs more than here. I usually pay $3-$4 for 8oz. Either way, this recipe just has to be made every once in a while! Thanks for watching, making the recipe, and your comment!
I wonder if you crumbled the cookies for each layer would that be easier
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