The other day I saw Ina make an interesting cake on her show on the Food Network: Mocha Icebox Cake. The great thing about it is that it’s not the typical mix the batter, bake the cake kind of deal. This cake is layers of chocolate chip cookies, and a filling that is the consistency of something between whipped cream and mousse. It also is somewhat reminiscent of a really light and creamy cheese cake because it’s make with mascarpone cheese (Italian version of cream cheese). In general it’s a great light dessert that is different than your run of the mill cookies or cake. Plus it’s no bake, even Ina bought the cookies to use in it! This cake was definitely a crowd pleaser!
Mocha Icebox Cake
From Ina at the Food Network
- 2 cups cold heavy whipping cream
- 12 oz. mascarpone cheese
- 1/2 cup sugar
- 1/4 cup Kahlua (optional)
- 2 Tbs unsweetened cocoa
- 1 tsp instant espresso powder (or instant coffee)
- 1 tsp vanilla extract
- 24 oz. store bought chocolate chip cookies (preferably thin and crispy from the bakery section of the store)
- Use electric mixer to whip together all of the ingredients except the cookies. Beat until the mixture has stiff peaks like a thick whipped cream.
- To assemble the cake use a spring form cake pan. Cover the bottom of the pan with cookies, break pieces of cookie to cover the whole bottom. Spread a layer of the batter on top of the cookies.
- Repeat the process of a layer of cookies then batter until you run out of batter or space. I made about four layers (I also added a layer of plain whipped cream on top with the left over heavy cream, mascarpone, and sugar that I had).
- Chill cake in fridge overnight or freezer for several hours to set. Remove spring form right before you serve it. Use a serrated knife to slice it in order to get through the cookies.
I forgot to take a picture after the unveiling, but mine actually looked very similar to Ina’s.