Mocha Chocolate Icebox Cake

Merry Christmas Eve everyone!  Are you losing your minds trying to get dinner ready tonight, breakfast tomorrow, dinner tomorrow? I'm not.  It's just me and my hubby and daughter this year and it's very relaxing here.  Well I should also note that my husband is working Christmas day so we're not even sure if he'll be home until late so our dinner isn't planned until the 26th.  Not much pressure here but in recent years I've been as stressed out as you all are now.  

I made this cake for my husbands birthday on the 20th.  Not only was it SUPER easy it was SUPER delicious.  My husband says it's his favorite cake so far!  The only thing you need is some time for the cake to set up in the refrigerator.  It only takes like 15 minutes to put together and then you need to let it set up for at least 6 hours or overnight.  

The crispy cookies get softer when covered up by this delicious whipped cream and the mascarpone cheese gives the whipped cream layers some added creaminess.  It's not too late to serve this with your Christmas dinner!

Layer the bottom of the springform pan with the cookies.

Top the cookie layer with a whipped cream layer.

Repeat

End with a whipped cream layer and cover with plastic wrap.  Refrigerate.  Eat.

Merry Christmas to you all!!


Mocha Chocolate Icebox Cake
Recipe modified slightly from Ina Garten's

Ingredients

• 2 cups heavy cream
• 12 oz Italian mascarpone cheese
• 1/2 sugar
• 2 Tbsp cocoa powder
• 1 heaping tsp of instant coffee granules
• 1 tsp vanilla extract
• Thin and crisp chocolate chip cookies (homemade about 20 cookies)
• Shaved chocolate for garnish (optional)

Directions

1. In the bowl of your stand mixer, mix the cream, mascarpone, sugar, coffee granules and vanilla. 
2. Mix on low to combine and then raise the speed until stiff peaks form. 
3. To assemble the cake, use whole cookies to line the bottom of a 8 inch springform pan.  Break other cookies as needed to fill in the gaps. 
4. Spread 1/5 of the mocha cream on top of the cookie layer.  Repeat this process until five layers have been made. 
5. Cover the pan with plastic wrap and refrigerate overnight or for at least 6 hours. 
6. Run a small knife around the edges of the cake and sprinkle the top with chocolate shavings if you desire before serving. 
7. Cut into wedges and serve cold.