It might be the end of the Summer season, but it is not the end of the Summer weather! There are still plenty of hot days coming over the next month, maybe even two, if we are lucky. So dessert for the upcoming Labor Day holiday can still be cool & creamy. And all the better if it is chocolate!
With back-to-school either just past or about to happen, I get that many people won’t have the time to make a labor intensive dessert. Even if it is “Labor” Day weekend! So, this dessert isn’t labor or time intensive. It does require a long chilling time, which is actually a good thing. The meal finale can be made in advance and checked off the to-do list early in the preparations. Using chocolate chip cookies from the bakery department of the grocery store also streamlines the process.
Chocolate Chip Mocha Icebox Cake
Mocha Chocolate Chip Icebox Cake (adapted from Ina Garten via foodnetwork.com) Total Time: 8 hours 25 minutes, Prep Time: 25 minutes, Chill Time: 8 hours, Yields: 12 servings
Ingredients:
2 cups cold heavy cream
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
28 ounces bakery chocolate chip cookies
cocoa powder or shaved semisweet chocolate, for garnish
Directions:
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder, and vanilla. Mix it on low speed until combined, then slowly raise the speed and whip the mixture until firm peaks form.
Mix the ingredients for the chocolate cream together.
To assemble the cake, arrange a layer of chocolate chip cookies flat in an 8-inch springform pan, covering the bottom and breaking some of the cookies to fill in the spaces. Spread a fourh of the mocha whipped cream evenly over the cookies.
Place a layer of cookies on the bottom of the pan.
Place another layer of cookies on top, lying them flat and touching, followed by another fourth of the cream.
Add some chocolate cream then another layer of cookies.
Continue layering the cookies and the cream until there are four layers of each, ending with a layer of cream.
Repeat the layers until the cookies are gone.
Smooth the top, cover it with plastic wrap, and refrigerate it for at least 8 hours.
End with a chocolate cream layer.
Loosen the outer ring slightly and run a small, sharp knife around the outside of the cake before removing the side of the pan. Sprinkle the top with cocoa powder or shaved chocolate. Cut the cake into slices and and serve cold.
Refrigerate the cake for at least 8 hours and serve cold.
Cool & creamy is a great way to end an event! ~Linda
Mocha Chocolate Chip Icebox Cake (adapted from Ina Garten via foodnetwork.com) Total Time: 8 hours 25 minutes, Prep Time: 25 minutes, Chill Time: 8 hours, Yields: 12 servings
Ingredients:
2 cups cold heavy cream
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
28 ounces bakery chocolate chip cookies
cocoa powder or shaved semisweet chocolate, for garnish
Directions:
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder, and vanilla. Mix it on low speed until combined, then slowly raise the speed and whip the mixture until firm peaks form.
To assemble the cake, arrange a layer of chocolate chip cookies flat in an 8-inch springform pan, covering the bottom and breaking some of the cookies to fill in the spaces. Spread a fourth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying them flat and touching, followed by another fourth of the cream. Continue layering the cookies and the cream until there are four layers of each, ending with a layer of cream. Smooth the top, cover it with plastic wrap, and refrigerate it for at least 8 hours.
Loosen the outer ring slightly and run a small, sharp knife around the outside of the cake before removing the side of the pan. Sprinkle the top with cocoa powder or shaved chocolate. Cut the cake into slices and and serve cold.