Best 3 Mocha Chocolate Icebox Cake Recipes
Indulge in the symphony of flavors with our delectable Mocha Chocolate Icebox Cake, a culinary masterpiece that harmonizes the rich intensity of coffee and the velvety embrace of chocolate. This no-bake cake is a symphony of textures, with layers of crisp chocolate cookies, creamy mocha filling, and a decadent chocolate ganache that will tantalize your taste buds. Dive into the contrasting textures of the crispy cookie base and the smooth, velvety filling, all enveloped in a luscious chocolate glaze. This irresistible dessert is not just a treat for the palate but also a feast for the eyes, adorned with elegant chocolate shavings and cocoa powder. Prepare to be captivated by the harmonious blend of coffee and chocolate in every bite, making this icebox cake an instant favorite for any occasion.
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:
- Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well.
- Make sure the butter is very cold before creaming it with the sugar. This will help to create a light and fluffy frosting.
- If you don't have time to make the chocolate cookies, you can use store-bought chocolate wafers or graham crackers.
- Garnish the cake with your favorite toppings, such as whipped cream, chocolate shavings, or fresh berries.
- Store the cake in the refrigerator for at least 4 hours before serving, or overnight for the best flavor.
Conclusion:
This mocha chocolate icebox cake is an easy and delicious dessert that is perfect for any occasion. With its rich chocolate flavor and creamy coffee filling, this cake is sure to be a crowd-pleaser. So next time you're looking for a sweet treat, give this recipe a try!
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