Simply Wanderfull
This recipe for Ina Garten’s Chocolate Mocha Icebox Cake is rich and delicious and honestly so easy to make. This Chocolate Mocha Icebox Cake is a luxurious no-bake dessert that features layers of crisp chocolate chip cookies and rich mocha whipped cream, creating a delightful combination of flavors and textures.
The best thing about this recipe is that you can make it the day before so your dessert will be ready to go quickly when you plan to serve it. I like to finely grate an Aeroroot Chocolate Bar on top just before serving this Chocolate Mocha Icebox cake.
Before I delve into the makings of this most delicious recipe for Ina’s super simple chocolate mocha cake I must highlight Ina Garten’s new book called: Be Ready When The Luck Happens: A Memoir.
Her latest book takes you on a journey with Ina Garten as she reflects on her life growing up in a strict family home, to meeting Jeffrey her amazing husband, to buying her food store, and then onto catering, cookbooks and television sensation.
I couldn’t put the book down. Her hard work, persistence and positive driven attitude making her successes to where she is today is truly inspirational.
There are so many wonderful quotes and life lessons that she learned throughout her journey. As she quoted in her book: “Do what you love if you love it you’ll be really good at it. Swing for the fences and always be ready when the luck happens.”
She is humble, focused, and incredibly driven—qualities that are truly inspiring.
I especially loved another part of the book when she is speaking about successful people. Her humble and empowering words of wisdom are so incredible that I shared her words with my children:
“People who are successful aren’t necessarily the smartest. They have faced enormous challenges but they didn’t let the challenges stop them. They powered through them. They figured out some other way to go over the wall or just smash the wall down and those challenges that smart people face are what shapes their success~ Ina Garten”
Here are some pictures that Ina shared in her memoir. I especially loved the part in her life when her and Jeffrey spent months in France. They didn’t have money and so they camped around! I just love that picture above of Ina cooking in the tent!
Ina Gartens Chocolate Mocha Icebox Cake
So back to the cake! Ina Garten revealed that she was first inspired by a “fabulous caterer” friend who told her that his easiest recipe was a cake made of whipped cream and Nabisco chocolate wafers layered together. He said it was his most favourited recipe amongst his clients.
Ina was inspired by this but wanted to make it “more interesting”. She adapted the idea by using Tate’s chocolate-chip cookies instead of Nabisco wafers, and added Kahlua and cocoa powder to create a mocha whipped cream filling. The result is this heavenly delicious chocolaty goodness that I will share with you now!
Mocha Chocolate Icebox cake Recipe
For the mocha chocolate icebox cake you will need the following ingredients:
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- ½ cup sugar
- ¼ cup Kahlúa liqueur
- 2 tablespoons unsweetened cocoa powder, such as Droste
- 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
instructions:
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. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
Let's Make It Together!
Ina Garten's Mocha Chocolate Icebox Cake Recipe
Ingredients
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- ½ cup sugar
- ¼ cup Kahlúa liqueur
- 2 tablespoons unsweetened cocoa powder such as Droste
- 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
Instructions
- 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.
End on a Sweet Note!
Ina Garten’s Chocolate Mocha Icebox Cake is not just a dessert; it’s a celebration of simplicity and indulgence, perfectly embodying her philosophy that good food should be both delicious and accessible. As you savour this delicious treat, I hope that you can get a chance to read Ina’s memoir book: Be Ready When the Luck Happens. As Ina shares with the readers her highs and lows of life, may we be reminded that success comes from hard work, resiliance, and a willingess to embrace unexpected opportunities. Just as her cake brings joy and comfort to our tables, Ina’s story encourages us to pursue our passions with dedication and authenticity.
