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Ina Garten Mocha Icebox Cake

Ina Garten Mocha Icebox Cake
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A decadent, no-bake dessert featuring layers of chocolate wafer cookies and a luscious mocha cream filling. The cookies soften as the cake chills, creating a torte-like texture with rich coffee and chocolate flavors in every slice.

Ingredients

Scale
  • 1 1/2 cups heavy cream
  • 8 ounces mascarpone cheese, at room temperature
  • 1/2 cup confectioners’ sugar, sifted
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 1/2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 24 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), about 6 ounces

Instructions

  1. In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, mascarpone cheese, sifted confectioners’ sugar, sifted cocoa powder, instant espresso powder, vanilla extract, and fine sea salt. Whisk on medium-low speed until the powders are incorporated and the mixture is smooth, about 30 seconds; be careful not to splash.
  2. Increase the speed to medium-high and whip until the cream holds stiff peaks, about 2 to 3 minutes. Stop the mixer and lift the whisk; the cream should stand up in firm, glossy peaks without collapsing. Over-whipping can cause the cream to curdle, so stop as soon as stiff peaks form.
  3. Line a 8×4-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. This overhang will help you lift the finished cake out cleanly. Spread a thin layer of the mocha cream (about 1/4 cup) evenly over the bottom of the lined pan to anchor the first cookie layer.
  4. Arrange a single layer of chocolate wafer cookies on top of the cream, covering the bottom completely. Break a cookie into pieces to fill any gaps if needed; the cookies should be touching but not overlapping. Spread about 1/3 cup of the mocha cream evenly over the cookies, making sure to reach the edges.
  5. Repeat layering cookies and cream, using about 1/3 cup of cream per cookie layer. As you stack, gently press down on the cookies with a spatula to ensure they are fully surrounded by cream and that no air pockets remain. This compression helps the final cake slice cleanly.
  6. Continue until you have used all the cookies, finishing with a layer of mocha cream on top. You should have about 4 layers of cookies and 5 layers of cream (including the bottom layer). Smooth the top cream layer with an offset spatula.
  7. Fold the overhanging plastic wrap tightly over the top of the cake, pressing gently to seal. Refrigerate the cake for at least 4 hours, but preferably overnight (up to 24 hours). This resting time allows the cookies to absorb moisture from the cream and soften into a cake-like texture.
  8. When ready to serve, unwrap the top of the cake and invert it onto a serving platter. Peel away the plastic wrap. For clean slices, use a sharp chef’s knife dipped in hot water and wiped dry between cuts. Serve the cake chilled for the best texture and flavor.
  9. If desired, garnish each slice with a light dusting of cocoa powder, a few chocolate shavings, or a dollop of lightly sweetened whipped cream. The cake should be served directly from the refrigerator; it does not need to come to room temperature.

Notes

Storage: This icebox cake can be stored in the refrigerator, tightly covered, for up to 3 days. The cookies will continue to soften and the flavors will meld. Freezing: The entire cake can be frozen, well-wrapped in plastic and foil, for up to 1 month. Thaw overnight in the refrigerator before serving. For best texture, do not let the cake sit at room temperature for more than 10 minutes before serving.

Nutrition

Keywords: mocha icebox cake, Ina Garten inspired, no-bake dessert, chocolate wafer cake, coffee dessert, icebox cake, layered dessert, easy dessert, make ahead dessert, summer dessert, chocolate coffee cake, chilled cake

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