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.
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Food Dolls - Chocolate Mocha Ice Box Cake Recipe by Ina Garten
Icebox Cake Recipe
Icebox Cake Recipe.
Ingredients:
8 oz (236 ml) Mascarpone Cheese
9 oz (236 ml) Whipping Cream
1/4 Cup Sugar
3 Tbsp Milk
1/4 Tsp Vanilla Extract
Graham Crackers
Espresso powder
Preparations:
None.
Directions: for details visit
Icebox cake is very easy to make. it only takes 10 to 15 minutes if you think a day ahead to have enough time to keep in refrigerator.
One serving (3.5 oz / 100g) of Icebox cake has 294 calories …
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Mocha Chocolate Icebox Cake
I found Ina Garten's recipe when I was looking for something simple to make for my work potluck. I was thinking of doing the traditional icebox cake which is typically in a log form, but I wanted something that looked a bit fancier, so this was perfect!
Just some notes:
The original recipe calls for mascarpone cheese, but I remember when I bought that for a tiramisu cake, I was upset since it tasted exactly like cream cheese but was 3x the price! So you can use cream cheese instead, it's a lot cheaper. Also, don't waste your time buying espresso powder (if you don't have any on hand), you can simple grind some instant coffee. For the cookies, I used 2 packages of Mr. Christie's Chocolate Wafer cookies (you can use any kind of thin chocolate cookie). I also had a few left over cookies to make a mini icebox cake just for myself :)
Original recipe here:
My semi-modified recipe is below:
Ingredients:
2 C cold heavy cream
12 oz. cream cheese
1/2 C sugar
1/4 C coffee liqueur (Bailey's, Kahlua,etc.)
2 Tbs. unsweetened cocoa powder
1 tbs. instant coffee powder, ground
1 tbs. pure vanilla extract
2 (200g) packages of Mr. Christie's Chocolate Wafer Cookies
Shaved semisweet and white chocolate, for garnish (you can add coffee beans too!)
Directions:
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, cream cheese, sugar, coffee liqueur, cocoa powder, coffee 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. (You can 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, and shave some chocolate to garnish the top.
Cover with plastic wrap and refrigerate or freeze overnight. (If freezing, let the cake thaw a bit before eating).
Run a small sharp knife around the outside of the cake and remove the sides of the pan, cut in wedges, and serve cold.
Enjoy :D
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How to Make a No Bake Cake | Oreo Mocha Icebox Cake
If you love Oreos and cake, then this is the perfect dessert for you! It is heavenly and no bake!
Recipe:
Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network
Ina adds sophisticated flavor with Kahlua and creamy mascarpone in this luscious, layered dessert that requires no baking!
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Mocha Chocolate Icebox Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 hr 20 min
Prep: 20 min
Inactive: 12 hr
Yield: 8 servings
Ingredients
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
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 chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish
Directions
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.
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Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network