Mocha Chocolate Icebox Cake

You just have to make this Mocha Chocolate Icebox Cake! It was so good that I didn’t even have time to get the photo before everyone jumped in to enjoy it! By the way – I accidentally forgot to add the sugar but it was so tasty without it that I would leave out the sugar next time I make it! Who needs the calories??

Ingredients
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar (optional)
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 Tate’s Bake Shop chocolate chip cookies
Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar (optional), 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 spring-form pan, covering the bottom as much as possible. (I broke 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.
Culinary pleasure and entertaining with friends and family, refreshes the soul, revives the spirit and makes new memories.

-Renee
Enjoy the Journey

(Source: barefoot contessa)