Mocha Chocolate Icebox Cake

The unofficial end of the summer is upon us! A bittersweet time… the lazy days of summer are coming to an end, kids go back to school (yay for crazy morning traffic – that being said in my most unenthusiastic and sarcastic voice) and temperatures begin to drop. Granted, that last fact is a welcome change to me. Fall is upon us! If you didn’t know, it’s my favorite season! There’s pumpkin everything (I’m actually eating a Chobani Flip Pumpkin yogurt as I write this), apple picking, the crisp air in the morning, the leaves changing color and so many other wonderful things. It also leads us to my other favorite time of the year… The Holiday Season! You know, that time between Thanksgiving and Three Kings Day. Well, that’s what I personally consider the Holiday Season to be, I know for some it ends with the New Year. But, before we get to all that and our ovens working overtime baking wonderful holiday treats, I have a dessert for you that’s perfect for any BBQ’s you’ll be heading to this holiday weekend and for any of those random 90+days that are sure to come… An icebox cake, more specifically a Mocha Chocolate Icebox Cake.

I first saw this recipe on Food Network’s Instagram feed. It’s from Ina Garten aka “The Barefoot Contessa” and I knew I had to make it. And then a few weeks later it was featured in their magazine. Its super simple, only requires 1 bowl for mixing and you have don’t have to bake it. You assemble it and let it set overnight in your fridge – hence icebox cake.

In a large bowl combine heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder & vanilla extract. Using a hand mixer, mix on low speed until combined and slowly raise the speed until stiff peaks form. Before using this mocha cream of course I had to try it and it tasted similar to the cream used in Tiramisu… Delish!

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Once the cream is made it was time to assemble the cake. I arranged a layer of thin & crispy chocolate chip cookies flat in an 8-inch springform pan. I used Tate’s cookies, which are famous for their thin & crispy texture. If you can’t find Tate’s or you just don’t feel like ordering them, you can try Chips Ahoy’s new Thins Chocolate Chip Cookie. So, after arranging the first layer of cookies, I spread about a fifth of the cream evenly over the cookies. Next, another layer of cookies and then the cream. I continued this layering pattern until I had 5 layers of each, ending with the cream. I then smoothed the top, covered it with plastic wrap and refrigerated it overnight.

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The following day to unmold the cake I ran a sharp knife along the sides and then removed the ring and topped the cake with chocolate shavings.

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Delicious is an understatement for how good this cake is! The cookies soften due to the cream, but, are left with enough texture that you don’t feel like you’re eating mushy cookies… Which would be gross! And the combination of the mocha cream and the chocolate chip cookies is just perfect!

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Mocha Chocolate Icebox Cake

Ingredients:

2 cups heavy cream, cold

12 ounces mascarpone cheese

1/2 cup sugar

1/4 cup Kahlua liqueur

2 tablespoons unsweetened cocoa powder

1 teaspoon instant espresso powder

1 teaspoon pure vanilla extract

24 ounces thin & crispy chocolate chip cookies, about 35

Shaved semi-sweet chocolate, for garnish

 

Directions:

In a large bowl combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder & vanilla extract. Using a hand mixer mix on low speed until all ingredients are combined, gradually increase the speed until firm peaks form.

To assemble to the cake, arrange the chocolate chip cookies flat in an 8-inch springform pan, breaking the cookies as necessary to completely cover the bottom of the pan. Spread a fifth of the mocha cream evenly over the cookies. Place another layer of cookies lying flat and then another fifth of mocha cream. Continue this layer pattern until there are 5 layers of each, ending with the mocha cream. Cover with plastic wrap and refrigerate overnight.

To unmold, run a sharp knife along the edges and remover the ring. Sprinkle with shaved chocolate and serve cold.

Recipe from Food Network

 

Tiramisu

Tiramisu is one of my favorite desserts and I have tried making it quite a few times in the past and have always been unsuccessful. I think it was partly because I hadn’t honed in on my baking skills and whenever I would go to buy ladyfingers I could never find them. In case you were wondering, ladyfingers are an egg-based biscuit roughly shaped like a large finger. Well, this time I had the ladyfingers on hand after coming across them at the supermarket on sale and buying them in anticipation of making this dessert. I was determined to master this favorite dessert of time and not to toot my horn, but, I think it’s one of the best desserts I have ever made.

Before assembling the tiramisu I had some prep work to do. I began by whisking egg yolks and sugar in a saucepan until they were well blended. I then added in whole milk and cooked the mixture over medium heat until it began to boil. After removing it from the heat I let the mixture cool slightly and then covered and refrigerated it for an hour. After removing it from the refrigerator I blended in mascarpone cheese until it was smooth. In another bowl I beat whipped cream and vanilla extract until stiff peaks formed. And in a third bowl I combined room temperature coffee with Kahlua.

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Using an 8 x 11 inch dish I made the first layer of the tiramisu and then topped it with another. After arranging ladyfingers that I soaked in the coffee and Kahlua mixture I topped it with the mascarpone mixture…

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Then the whipped cream mixture…

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And finally dusted the top with unsweetened cocoa powder. I then covered it and refrigerated it overnight.

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And then the next day it was time to enjoy it and enjoy it I did! It was incredibly light and the ladyfingers while crisp beforehand absorbed the coffee/Kahlua perfectly as well as the mascarpone mixture that was directly spread on top of them. I have finally mastered one of my favorite desserts and will definitely be making it again sooner rather than later.

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Tiramisu

Ingredients:

6 egg yolks

3/4 cup granulated sugar

2/3 cup whole milk

1 1/4 cups heavy cream

1/2 teaspoon vanilla extract

1 pound mascarpone cheese

1 cup strong brewed coffee, at room temperature

1/4 cup Kahlua

2 (3 ounce) packages ladyfinger cookies (24 cookies)

unsweetened cocoa powder, for dusting

 

Directions:

In a medium saucepan whisk together the egg yolks and sugar until well combined. Whisk in the milk and cook over medium heat, stirring constantly until the mixture begins to boil. Boil for one minute then remove from the heat and cool slightly. Cover tightly and chill in the refrigerator for one hour. For best results transfer to a Tupperware with a tight fitted lid.

In a medium bowl combine the heavy cream and vanilla extract and beat until stiff peaks form.

After one hour remove the egg mixture from the refrigerator and beat in the mascarpone until the mixture is smooth.

In a small bowl, one large enough to lay the ladyfingers in, combine the coffee and Kahlua. Dip the ladyfingers in the mixture for a few seconds and then arrange them in an 8 x 11 inch dish. Spread half of the mascarpone mixture over the ladyfingers and then half of the whipped cream over that. Repeat the layers with the remaining lady fingers, mascarpone mixture and whipped cream. Dust the top of the cocoa powder then cover with a sheet of parchment paper and then aluminum foil and refrigerate overnight.

 

Recipe slightly modified from Allrecipes