Tuesday, May 26, 2020

Mocha Chocolate Icebox Cake

Happy summer everyone! 

For Mother’s Day (yep that was a few weeks ago – does it feel like it?), Travis made me a card which read “Mothers of teens know why some animals eat their young” and attributed it to “Albert Einstein or someone like that”.  There has been a lot of togetherness over the past few months.  It has been a gift to slow down and not rush from one activity to the next and it’s been a test of patience – on everyone’s part – to “appreciate” all of this glorious opportunity.  This cake is something your family will appreciate and you do have to make it the day before so the filling softens the crisp cookies so what a great opportunity to practice your honed skills to the max.

When the temps heat up, the last thing you want to do it heat up your oven.  How about this icebox cake from Barefoot Contessa?  We made some modifications given a lack of interest in espresso powder and kahlua but either way, it’s a winner!

  • 2 cups cold heavy cream
  • 12 ounces Italian mascarpone cheese
  • ½ cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3 (8-ounce) packages Tate’s Bake Shop chocolate chip cookies

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, cocoa 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. It should be 8 cookies per layer (count how many are in each package – multiple by 3 – divide by 5 and that’s how many should be in each layer).  You should have a few extra so you can 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. If you are feeling fancy, sprinkle the top with shaved semi-sweet chocolate, cut in wedges, and serve cold.

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