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Ina Garten Mocha Chocolate Icebox Cake

Ina Garten Mocha Chocolate Icebox Cake - recipe card
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This luxurious no-bake dessert layers coffee-soaked chocolate chip cookies with pillowy mocha whipped cream, then chills overnight until the cookies soften into a cake-like texture. The combination of rich chocolate, espresso, and mascarpone creates a sophisticated yet comforting treat that’s perfect for any occasion.

Ingredients

Scale
  • 2 cups heavy whipping cream, cold
  • 8 oz mascarpone cheese, room temperature
  • 1/2 cup powdered sugar
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp instant espresso powder
  • 1 tsp pure vanilla extract
  • 1/4 tsp kosher salt
  • 1 cup strong brewed coffee, cooled
  • 1 tbsp coffee liqueur (optional)
  • 7 oz (about 24) chocolate chip cookies (such as Tate’s Bake Shop), roughly broken

Instructions

  1. In a small bowl, combine the brewed coffee and coffee liqueur (if using). Set aside to cool completely. This will be used to dip the cookies; cooling prevents the cookies from becoming too soggy.
  2. In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the cold heavy cream on medium-high speed until soft peaks form, about 2-3 minutes. Soft peaks should droop slightly when the whisk is lifted.
  3. In a separate large bowl, whisk the room-temperature mascarpone, powdered sugar, cocoa powder, espresso powder, vanilla, and salt until smooth and well combined. Make sure mascarpone is at room temperature to avoid lumps.
  4. Gently fold one-third of the whipped cream into the mascarpone mixture to lighten it. Then fold in the remaining whipped cream in two additions, being careful not to deflate the mixture. The final mixture should be light and airy.
  5. Quickly dip each cookie piece into the coffee mixture, about 1 second per side, and arrange a single layer in the bottom of an 8×8-inch baking dish or a 9×5-inch loaf pan, breaking cookies as needed to fit. Do not soak; a quick dip is enough.
  6. Spread one-third of the mocha whipped cream over the cookies, using an offset spatula to create an even layer. Repeat layering with dipped cookies and cream, ending with a layer of cream on top. You should have 3 layers of cookies and 3 layers of cream.
  7. Cover the dish tightly with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 12 hours, or overnight, to allow the cookies to soften and the flavors to meld.
  8. Before serving, remove from refrigerator and let sit at room temperature for 10 minutes for easier slicing. Garnish with chocolate shavings or cocoa powder if desired. Slice and serve chilled.

Notes

Storage: Cover and refrigerate leftovers for up to 3 days. Freezing: Not recommended, as the texture will become icy. Reheating: Not applicable; serve cold.

Nutrition

Keywords: mocha chocolate icebox cake, Ina Garten dessert, no-bake cake, chocolate chip cookie cake, mocha whipped cream, easy icebox cake, make-ahead dessert, coffee dessert, chocolate dessert, summer dessert, no-oven recipe, layered dessert

Find it online: https://inagartencooks.com/ina-garten-mocha-chocolate-icebox-cake/