July 2, 2011

Invited somewhere this holiday weekend?  Want to wow them without spending all day in the kitchen?  Are you ready for the motherload of all ice-box cakes?  The only people in my mind that can up the caloric intake of something already very very naughty are Paula Dean and Ina Garten… well Ina strikes again.  I had a few friends over to dinner the other night and they brought this AMAZING cake.  I’m a big fan of cake, especially a creamy mocha inspired cake and ice-box cakes are not only good but easy and there’s a nostalgia that’s charming… anyway.   Seriously, you die and go to chocolate heaven when you make this cake.  You gotta make it, trust me.

 2 cups cold heavy cream
12 ounces Italian mascarpone cheese
½ cup sugar
¼ cup Kahlúa liqueur
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages Tate’s Bake Shop chocolate chip cookies
Shaved semisweet chocolate, for garnish

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, 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. (or you might use a ring of parchment paper?!? we had some trouble getting the cake out of the pan)  Sprinkle the top with the chocolate, cut in wedges, and serve cold.


  1. richard Crisman Says:

    YUM! Will you make in PTown? XXX

  2. Claudia Says:

    What would be similar to Tate’s cookies for us on the left coast? We had Ina’s Caesar Club Sandwiches from the “…At Home” cookbook for dinner last night. (I use regular thin-sliced bacon and skip the sun-dried tomatoes, but LOVE the Caesar spread/dressing).

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