The mocha chip icebox cake is a delicious dessert, and it's pretty incredible how it feels when it's cooled. The cookies transform into a cake-like texture and contrast with a rich mocha mousse, and the chocolate chips remain solid. It's among the easiest and most delicious desserts chilled ever.
Prep Time:
20 mins
Chill Time:
12 hrs
Total Time:
12 hrs 20 mins
Servings:
12
Ingredients
- 1/3 cup of white sugar
- One teaspoon of Instant Coffee Powder
- A tablespoon of cocoa powder that is unsweetened
- A teaspoon of vanilla extract that is pure
- Three teaspoons of coffee Liquor
- 2 cups of heavy, cold cream
- 12 ounces mascarpone (or cream cheese)
- 4 (8-ounce) contains chips cookies (about 45) like Tate's Bake Shop Double Chocolate Chip Cookies
- Add sugar, cocoa powder, coffee powder, vanilla extract, coffee liqueur, and cream to the mixing bowl. Beat or whisk with an electric beater until it becomes thick before soft peaks form. Add mascarpone and mix until stiff peaks appear. If you mix it any more, the cream will split. Cool mocha cream until it is it is ready for use.
- Line the bottom of a 9-inch springform pan with the parchment paper in a circle. This step is not required.
- Place eight cookies into the pan's bottom. Then, break the ninth one into pieces and use the pieces to fill in the gaps. Transfer 14 of the mocha-flavored cream and spread it out equally. Another layer of cookies and press them gently in the mixture. Add another quarter of the mocha mixture and spread it equally. Repeat the process with the remaining ingredients. Finish with a layer of cookies. This will make five cookie layers and four layers of filling. Then, wrap and freeze for 12-24 hours.
- Once you are ready to serve the cake, use a small knife to run between the edges of the cake and the interior of the pan's springform ring. Release the spring and gently peel the ring away. Serve the sliced cake.