Chocolate Mocha Icebox Cake (w/ Ina Garten's mocha cream)
Icebox cakes have been around for decades, and there are so many variations that you can create an entirely original dessert by using different cookies, graham crackers or cake. Fillings can be as simple as a sweetened whipped cream with a bit of vanilla, a custard or pudding, or this delicious mocha cream by Ina Garten, which I am using in the video.
You do not need an oven for this recipe, and it comes together in a matter of minutes. It is important that you let this dessert sit overnight in the refrigerator so the flavors can blend and the cookies turn soft and cakey! That's why its called an icebox cake! Try this delicious dessert next time you have a dinner party or BBQ and get ready for rave reviews!
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INGREDIENTS
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar ( I use fine sugar, but not necessary)
1/4 cup Kahlua ( coffee liqueur)
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 packages Nabisco Famous chocolate wafers
Shaved semisweet chocolate, for garnish
1) In the bowl of electric mixer, using a whisk attachment, combine heavy cream, mascarpone cheese, sugar, Kahlua, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine, then slowly raise the speed, until it forms firm peaks.
2) Using an 8 inch springform pan, ( 3 inch sides are best) arrange chocolate cookies flat in the bottom of pan, covering as much as possible, breaking up some of the cookies to fill spaces. Add a layer of mocha cream ( 1/5 of the cream) covering all the cookies. Place another layer of cookies flat and touching, then 1/5 of the cream mixture. Continue in this fashion, finishing with a layer of cream. You should have five layers of each. Smooth the top and cover with plastic wrap and refrigerate overnight.
3) When ready to serve, run a knife around edge and carefully remove sides of pan. Place on cake stand and garnish with chocolate curls. Serve cold.
This cake keeps in refrigerator for 3 or 4 days.
Eat your food with gladness and drink your wine with a joyful heart.
Ecclesiastes 9:7
No Bake Mocha Icebox Cake Recipe
Learn how to make no bake mocha icebox cake. This creamy cake recipe is simple and easy to make. I hope you'll enjoy this icebox cake recipe.
Ingredients:
* 1 chocolate sauce
* 1 chocolate shavings
* 1 teaspoon vanilla bean paste
* 2 tablespoon cocoa powder
* 2 shots espresso shots
* 3 tablespoon sugar
* 4 tablespoon mascarpone
* 200g dark chocolate
* 200 ml coconut oil
* 500g choc chip cookies
* 700ml thickened whipping cream
Full Recipe:
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Chocolate Icebox Cake
Every last bit of this no bake chocolate icebox cake is made with chocolately goodness, all layered together to make one creamy, dreamy, irresistible dessert.
RECIPE AND INSTRUCTIONS HERE! -
Ingredients
8 oz cream cheese softened
6 oz instant chocolate pudding
2 1/2 cups whole milk
8 oz cool whip 1 container, or homemade whipped topping
14.4 oz chocolate graham crackers 1 box
Ganache
1 cup heavy whipping cream
3 cups semi-sweet chocolate chips
Instructions
Using a stand mixer or handheld mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
To the same bowl add instant chocolate pudding powder. Use a stand mixer again to blend until uniform in consistency.
Slowly pour in the milk and mix until minimal lumps are left.
Add the cool whip and fold in with a rubber spatula.
Using a 9×13 casserole dish, spread 1/2 cup of pudding mixture onto the bottom, similar to how you would lasagna. Layer the crackers as best you can, in one layer. You may need to break pieces of graham crackers to fit the shape and close in the spaces of your casserole dish.
Pour 1/2 of the remaining pudding mixture on top of the graham crackers and spread evenly.
Repeat: graham crackers, pudding mixture, graham crackers, and top with ganache.
To make the ganache, microwave the heavy whipping cream for 30 seconds to 1 minute. Add the chocolate chips to the bowl and whisk until smooth.
Freeze OR refrigerate the icebox cake for 4 hours or overnight. Freezing will help you make nice clean slices. Remove from the freezer and allow to sit for 15-20 minutes on the counter to soften before cutting.
Notes
For additional topping ideas, try some shaved chocolate, mini chocolate chips, or crushed graham crackers sprinkled on top of the ganache.
Mocha Icebox Cake Food Dolls Food Park Recipes
Mocha Icebox Cake Food Dolls Food Park Recipes
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Ina Garten's Mocha Chocolate Chip Ice Box Cake
Ina Garten’s Mocha Chocolate Chip Ice Box Cake
Don’t even hesitate to give this a try! It is AMAZING!
She says it makes grown men weep!
2 cups heavy whipping cream
12 oz mascarpone cheese (or cream cheese but must be softened)
½ cup sugar
¼ cup coffee liquor or ¼ cup more whipped cream
2 Tbsp cocoa powder
1 tsp instant expresso powder
1 tsp vanilla
3 packages Tate’s chocolate chip cookies or other very thin chocolate chip varieties
Semi-sweet &/or white chocolate for shavings and curls for garnish
Prepare a springform pan with parchment lining.
In mixer bowl with whisk attachment, add all ingredients except cookies and chocolate for shavings/curls.
Mix on low speed, then increase speed once combined until stiff peaks form. Don’t overmix.
Place cookies on base of pan, breaking some as needed to fit across the entire base of pan.
Spread around 1/5 of the whipped cream mixture over the cookies to cover, smooth out.
Add another layer of cookies and more cream alternating layers until you reach the very top of the pan. Smooth off with a spatula.
Cover with plastic wrap and refrigerate at least 6 hours, preferably at least 12 or overnight.
Remove wrap and release spring form rim. Carefully transfer to a plate if desired.
Sprinkle chocolate shavings over and add curls to center.
Keep refrigerated until ready to serve. Enjoy!