Best 4 Mocha Chocolate Icebox Cake Barefoot Contessa Recipes
Mocha Chocolate Icebox Cake Barefoot Contessa is a delectable dessert that combines the rich flavors of coffee and chocolate in a creamy, no-bake treat. This classic recipe from Ina Garten is known for its layers of chocolate wafer cookies, coffee-infused mascarpone, and whipped cream, creating a light and airy yet indulgent dessert that is perfect for any occasion. With its simple ingredients and easy preparation, this recipe is perfect for both experienced bakers and beginners alike. It can be prepared ahead of time, making it an ideal choice for busy individuals or those seeking a dessert that can be enjoyed over several days.
Check out the recipes below so you can choose the best recipe for yourself!
MOCHA CHOCOLATE ICEBOX CAKE
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, 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 five 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
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 CHIP ICEBOX CAKE
Steps:
- Combine heavy cream, mascarpone cheese, sugar, espresso, and vanilla extract in a large bowl; beat with an electric mixer until firm peaks form.
- Arrange a single layer of chocolate chip cookies in an 8-inch cake pan or springform pan, covering the bottom as much as possible. Spread 1/3 of the whipped cream mixture evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by 1/2 of the remaining cream. Repeat with the remaining cookies and cream.
- Smooth the top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 29.4 g, Cholesterol 60.6 mg, Fat 28.3 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 14 g, Sodium 130.5 mg, Sugar 17.7 g
Tips:
- Choose high-quality ingredients: The better the ingredients, the better the cake will taste. Use good quality chocolate, coffee, and butter.
- Make sure the cake is cold before serving: This will help the cake to set and will make it easier to slice.
- Don't overmix the batter: Overmixing can make the cake tough.
- Be patient: This cake takes some time to make, but it's worth it!
Conclusion:
This Mocha Chocolate Icebox Cake is a delicious and easy-to-make dessert that is perfect for any occasion. It's made with layers of chocolate wafers, coffee-flavored whipped cream, and chocolate ganache. The cake is then chilled until firm, making it the perfect summer treat. With its rich chocolate flavor and creamy coffee filling, this cake is sure to be a hit with everyone who tries it.
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