Mocha Ice box cake with espresso chocolate chip cookies

OK folks, this cake is just sensational. I can’t stress it enough…..this is just to die for. The mocha cream, marvelous…… the texture….. superb, and the combination of the cream with the cookies…..well just out of this world.

I must confess that while this was my first attempt I have modified the recipe to include less sugar because I found it a bit to sweet this time around.

For the cookie layers, I used my own cookie recipe, which worked perfectly, although if you are going to use any other cookies make sure that they don’t contained to many chocolate chips. My cookies had the big chocolate chips that were hard to cut through while cutting the cake into wedges. Just a suggestion :-)

I think there is nothing else that can be done to the recipe to make this cake better although I think using chocolate cake layers with a little bit of Kahlua liquor instead of cookies may also work very well. I really think I wil try that next time.

This is just simple, sweet, and superb although not a cake that I would have every day. In moderation everything is OK right? Just don’t go wild eating this……hard to do though!!

Enjoy!!

Layer the cake pan with the cookies and break cookies to fill in the gaps. I suggest using cookies with small chocolate chips for easier cutting of the cake. The right picture depicts the mocha mouse, which by the way, is sensational.

Here is the cake right before placing in the fridge. You just need to cover it with plastic wrap first :-)

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Mocha Ice box cake with espresso chocolate chip cookies

Yield: 8-10 servings

Ingredients:

2 cups heavy cream
8 oz mascarpone cheese, at room temperature
1/4 cup sugar
2 tablespoons cocoa powder
1 teaspoon instant espresso powder
1/4 cup Kahlua liquor
9-10 large espresso chocolate chip cookies, I used my recipe for espresso chocolate chip cookies but you can use any other kind you like you may need many more though as mine where really large cookies

 

Directions:

In a bowl, with an electric whisk, combine the heavy cream, sugar, cocoa and espresso powder. Beat until it forms soft peaks. Add mascarpone and Kahlua and beat until if forms stiff peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 9-inch springform pan, covering the bottom as much as possible breaking cookies to fill in the spaces, like in the picture.

Spread 1/3 of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top followed by another 1/3 of the cream. Place last layer of cookies followed by the cream. You will have a total of 3 layers. Smooth the top, cover with plastic wrap, and refrigerate overnight. The mocha cream will harden and cookies will soften.

To serve cake, run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with chocolate or with whatever you may like.

 


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32 comments

  1. This will be a great partner while we enjoy a movie marathon on Valentine’s Day…DElicious treat at not so expensive cost. Thanks for the post!

  2. Oh wow this looks great!

  3. I love scrolling through your blog, pictures are done so well and bright. Very good taste in the recipes you share, so fun.

  4. Zana, thanks so much for you kind comments. I hope you keep coming back and let me know if you try any recipes :-)

    Regards

  5. Perfect for a summer movie!

    very nice***

    I’m now following you*

    Love,
    Vanessa Ribeiro
    http://nessabyvanessaribeiro.blogspot.pt/

  6. Popcorn is my FAV and this looks delish!

  7. I don’t see the photo of the paper bag. Is the paper bag a good ole school paper lunch bag or something larger? I plan to make for my daughter’s bday party which will have 6 little girls and their mothers. Just trying to sort out how much of each ingredient to purchase. Thanks!

  8. can I make this 4 days in advance for my lil girl bday party

  9. How soon in advance can I make these? Is 5 days too early if I keep them in a large tightly-sealed ziplock bag?

  10. How do you get your white chocolate not to melt? and how do you stop your popcorn from go soggy?
    I tried your recipe and my popcorn wasn’t crunchy

  11. What you mean not to melt? The popcorn will become not soggy but a bit chewy. When you mix it in with the warm chocolate is losses a bit of the crunchiness but it is still good in my book. If you like just wait a little bit to cool the chocolate for a few minutes, 10 maybe, before mixing so it does not get so soggy. Thanks for stopping by.

  12. Chocolate is one of the most enjoyable and effective ways to medicate.Full Melt chocolates are organic fair trade premier brand of medicated chocolate bars.

  13. I am curious why you use 2 different forms of white chocolate. Why not just use 10 oz. of the bar or 10 oz. of chips?

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  15. How long does this last I was wanting to make it for my wedding Could I make it in the Saturday and would it last till Monday without going soggy? 

  16. Do you use plain white popcorn or butter popcorn? And would just microwavable bags of popcorn work?

  17. Thank you for sharing the recipe.  It’s delicious and a big hit I add pecans, pecan pieces with the popcorn and cover it all with the chocolate. My only problem with it…….it’s hard to stop eating it. Sooo good!!

  18. Using this for my brother’s shower. Making it teal and purple instead however since that’s the color scheme for the party as the mother requested.

  19. Okay guys just an fyi don’t put your hands in the chocolate and start mixing directly after you’ve pouring it out. I burnt the crap out of my fingers. Also Ghiralldi melting chips work very well

  20. Why is the popcorn mixture still sticky??? I thought it would be firm.

  21. Can I  use a popcorn maker instead? 

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