With Valentine’s Day coming up we are excited about all the chocolate, goodies, and desserts!! We usually celebrate at home with the whole family, and homemade dessert puts that special holiday touch on the day. So we've decided to share one of Ina Garten’s classic chocolate desserts - Ina’s Mocha Chocolate Ice Box Cake. This cake is a tried and true winner and with a little planning, you too could be enjoying this no-bake masterpiece on Valentine's Day.
My family loves this cake but it’s really become a forever favorite at Cindy’s house. Her girls go wild for it, request it often, and have even made it themselves (minus the Kahlua). Tate’s Chocolate Chip Cookies are a must for this recipe. Because Cindy eats gluten free, she uses their Gluten Free Chocolate Chip Cookies - still thin and crispy - making all of her gluten free dreams come true! So fun to see people with a gluten allergy or intolerance light up when they hear they can indulge in a delish and rich dessert like the Mocha Chocolate Ice Box Cake.
The springform pan is key for getting the cake out smoothly, so it’s worth buying one...especially since you’ll be making this cake more than once. With five layers of goodness, it’s always a crowd pleaser and pretty easy to make - it’s from How Easy is That?, so you know we’re telling the truth. The most difficult part is waiting for it to chill overnight!
Make this cake for your family, your friends, your spouse. You (and the cake) will no doubt be their favorite Valentine.
Happy Valentine’s Day!
Ina Garten Mocha Chocolate Ice Box Cake
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.
TIP: For the chocolate garnish, Ina recommends heating the chocolate block in the microwave for 30 seconds, so that you can shave larger pieces.
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