Best 3 Mocha Chocolate Icebox Cake Recipes
Indulge in the delectable blend of rich chocolate and aromatic coffee flavors with our assortment of mocha chocolate icebox cake recipes. These no-bake cakes are a symphony of contrasting textures, combining creamy layers of velvety chocolate ganache and luscious coffee-infused whipped cream. Discover the perfect combination of ingredients to satisfy your sweet cravings, with options ranging from traditional to modern and gluten-free variations.
Here are our top 3 tried and tested recipes!
MOCHA CHOCOLATE ICEBOX CAKE
Provided by Ina Garten
Time 12h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- 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.
MOCHA CHOCOLATE ICEBOX CAKE - BAREFOOT CONTESSA
You can find the cookies Ina calls for online, or just use any thin and crisp chocolate chip cookie.
Provided by Brookelynne26
Categories Dessert
Time P1D
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, 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.
MOCHA CHOCOLATE ICEBOX CAKE
Steps:
- 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.
Tips:
- Make sure your cream is very cold before whipping it. This will help it whip up faster and hold its shape better.
- If you don't have a piping bag, you can use a plastic bag with the corner snipped off.
- To make the chocolate glaze, you can use either semisweet or bittersweet chocolate. If you use semisweet chocolate, you may want to add a little bit of sugar to taste.
- You can decorate the cake with any kind of toppings you like, such as chocolate shavings, chopped nuts, or fresh berries.
- The cake can be stored in the refrigerator for up to 3 days.
Conclusion:
This mocha chocolate icebox cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with layers of chocolate cookies, coffee-flavored whipped cream, and chocolate ganache. The cake is then chilled until firm, making it a perfect no-bake dessert for hot summer days.
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