Monday, June 27, 2011

Mocha Chocolate Icebox Cake

Please tell me I'm not the only one who makes my own birthday cake. Sure, I could ask my husband or have something ordered but it's more special to me if I make it myself. I recently saw this cake made by the Barefoot Contessa (yes, another recipe by her) when I was lounging in bed catching up on the Food Network and I knew that it would be my birthday cake. Who can resist chocolate chip cookies coverd in whipped cream?
Thankfully, I received a gift card to buy the ingredients because it's a little pricey. Mascarpone cheese isn't cheap even at Trader Joes and I now have a huge bottle of Kahula that I'll need to find more uses for. But, it's totally worth it. I made my own cookies rather than buying them, although I've heard good things about Tate's so I may order them next time. Be warned, this cake is super rich so make sure you have lots of people to share it with since a little slice goes a long way.

Mocha Chocolate Icebox Cake
by Ina Garten, Barefoot Contessa

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as 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 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.

What is your favorite birthday cake? Do you make your own?


  1. That looks incredible! Happy belated birthday, Danielle!!

  2. can you make this ahead of time and freeze it?