This is the second attempt of making the mocha ice box cake this week. We liked it a lot first time around although I though that using cake instead of cookies for the layers would be better…… it was :-)

It is a little bit more involved I suppose but worth every effort. I used my chocolate cake recipe which was perfect although you can use any chocolate cake of your choice.

I baked the cake in two 9 inch cake pans and I divided each cake into two horizontal layers using a total of 3 layers and reserving one layer for future use, perhaps for a cheesecake base :-) I found that the 4 layers did not fit into a 9 inch springform pan.

Anyhow, this will be my last post until the first week of September, which is when we get back from Europe. Hopefully I will have some nice pictures from our travels for you to see so until then,

………so long and enjoy this last post!!

I used 3 chocolate cake layers and I also dropped a few tablespoons of the Kahlua liquor onto the cake for a stronger coffee liquor flavor. You can omit this step though :-)

……and the final result….. just superb!!

Mocha ice box cake with chocolate cake round 2

Yield: 8-10 servings

Ingredients:

Mocha Cream

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

Filling

1 chocolate cake

 

Directions:

I used my chocolate cake recipe. I divided the cake batter into two 9 inch cake pans and when done and cooled I divided each cake into two horizontal layers obtaining a total of 4 layers. I used 3 and saved the last layer for future use.

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 it forms stiff peaks.

To assemble the cake, arrange one cake layer in the bottom of a 9-inch springform pan like in the picture. Spread 1/3 of the mocha whipped cream evenly over the cake. ( I actually used more of the Kahlua liquor to soak into the cake)

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

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.

The post Mocha ice box cake with chocolate cake round 2 appeared first on Eat Good 4 Life.

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 :-)

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.

The post Mocha Ice box cake with espresso chocolate chip cookies appeared first on Eat Good 4 Life.