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Ina Garten Mocha Chocolate Icebox Cake

Ina Garten Mocha Chocolate Icebox Cake
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A decadent no-bake dessert with layers of crisp chocolate wafer cookies and a light, velvety mocha whipped cream. The cookies soften overnight into a cake-like texture, while the espresso and cocoa provide a rich, bitter balance to the sweet cream.

Ingredients

Scale
  • 1 1/2 cups cold heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • 1 teaspoon pure vanilla extract
  • 20 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
  • For garnish: cocoa powder and chocolate shavings

Instructions

  1. Place a large mixing bowl and whisk attachment (or beaters) in the freezer for 15 minutes before starting – this ensures the cream whips to stiff peaks quickly and holds its shape.
  2. In the chilled bowl, combine the heavy cream, confectioners’ sugar, cocoa powder, instant espresso powder, and vanilla extract. Whisk by hand or beat with an electric mixer on medium speed until the espresso and cocoa are fully dissolved and no lumps remain.
  3. Increase the mixer speed to high and whip until the cream holds firm, stiff peaks that stand upright when the whisk is lifted. Be careful not to overwhip – stop as soon as the peaks are stiff; if the cream looks grainy or curdled, it has been overwhipped.
  4. Spread a thin layer (about 1/4 inch) of the mocha cream on the bottom of an 8×4-inch loaf pan or a similar rectangular dish – this anchors the first cookie layer.
  5. Arrange a single layer of chocolate wafer cookies on top of the cream, breaking a few cookies as needed to fit snugly. The cookies should touch but not overlap.
  6. Spread about 1/3 cup of the mocha cream evenly over the cookies, covering them completely. Use an offset spatula to smooth the cream to the edges – this ensures even softening.
  7. Repeat the layering process: cookies, cream, cookies, cream, until you have 4 layers of cookies and 4 layers of cream, finishing with a cream layer on top. You should have about 1/2 cup of cream reserved for the final top layer; use it all to create a thick, smooth top.
  8. Cover the pan tightly with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 6 hours, but preferably overnight – the cookies will absorb moisture from the cream and soften into a cake-like texture.
  9. Just before serving, remove the plastic wrap and garnish with a light dusting of cocoa powder and a generous scattering of chocolate shavings. Use a fine-mesh sieve for the cocoa.
  10. To serve, slice the cake with a sharp, thin-bladed knife, wiping the blade clean between cuts for neat slices. Serve straight from the refrigerator – the cake should be cold and creamy.

Notes

Store any leftover cake tightly covered in the refrigerator for up to 3 days. To freeze, wrap the fully assembled and chilled cake (ungarnished) in plastic wrap, then a layer of foil; freeze for up to 1 month. Thaw overnight in the refrigerator before garnishing and serving. The texture will remain creamy and sliceable.

Nutrition

Keywords: mocha chocolate icebox cake, no-bake dessert, chocolate wafer cookies, mocha whipped cream, easy icebox cake, make ahead dessert, espresso dessert, summer dessert, chocolate coffee dessert, Ina Garten inspired

Find it online: https://inagartendishes.com/ina-garten-mocha-chocolate-icebox-cake/