Best 3 Mocha Chocolate Icebox Cake Barefoot Contessa Recipes
Indulge in a symphony of flavors with the Mocha Chocolate Icebox Cake, a delightful dessert creation inspired by the culinary expertise of Ina Garten, the Barefoot Contessa. This no-bake cake is a masterpiece of simplicity and elegance, featuring layers of rich chocolate wafer cookies, creamy coffee-infused chocolate ganache, and velvety chocolate mousse, all harmoniously combined to create a taste sensation that will tantalize your palate. Along with this signature recipe, the article also presents variations that cater to diverse preferences, including a decadent Chocolate Icebox Cake for chocolate lovers, a refreshing Lemon Icebox Cake for a citrusy twist, and a luscious Raspberry Icebox Cake that bursts with berrylicious goodness. Each variation offers a unique flavor journey, ensuring that there's something for every sweet tooth.
Let's cook with our recipes!
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 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 into 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
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.
Tips:
- Mise en Place: Before starting, ensure all ingredients and tools are ready and measured accurately. This will make the process smoother and faster.
- Quality Ingredients: Use high-quality chocolate and coffee for the best flavor. Look for brands that specialize in these ingredients.
- Precise Measurements: Baking is a science, and precise measurements are crucial. Use a kitchen scale to measure ingredients for accuracy.
- Temper the Chocolate: Tempering helps stabilize the chocolate, giving it a smooth texture and preventing it from seizing. Follow the instructions in the recipe carefully.
- Chill the Cake: Chilling the cake helps set the layers and makes it easier to cut and serve. Ensure the cake is well-chilled before serving.
Conclusion:
The Mocha Chocolate Icebox Cake is a delightful dessert that combines the rich flavors of chocolate and coffee. It is a perfect treat for special occasions or a simple indulgence. With its no-bake preparation, this cake is easy to make and can be enjoyed by people of all ages. Whether you are a seasoned baker or a beginner, this recipe will guide you through the process and help you create a delicious and visually stunning dessert. This recipe includes tips for successful baking, such as precise measurements, proper chocolate tempering, and chilling the cake before serving. Following these tips will ensure that your Mocha Chocolate Icebox Cake turns out perfectly. So, gather your ingredients, preheat your oven, and indulge in the delightful combination of chocolate and coffee in this irresistible dessert.
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