Mocha Chocolate Icebox Cake Barefoot Contessa
Indulge in the decadent delight of the Barefoot Contessa’s Mocha Chocolate Icebox Cake, a no-bake dessert that combines effortless elegance with rich, bold flavors. Layers of thin, crisp chocolate chip cookies are nestled between luscious, velvety whipped cream infused with mascarpone cheese, unsweetened cocoa, and a hint of espresso, creating a sophisticated mocha flavor profile. This easy-to-prepare cake requires just 30 minutes of assembly before resting overnight in the fridge, allowing the cookies to soften into a dreamy, cake-like texture. Topped with a sprinkle of bittersweet chocolate shavings, this crowd-pleasing dessert is perfect for dinner parties or special occasions. Optimize your dessert game with this simple yet stunning icebox cake—every slice is a blend of creamy, chocolaty perfection!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 3 cups Heavy cream
- 8 ounces Mascarpone cheese
- 0.75 cups Sugar
- 0.25 cups Unsweetened cocoa powder
- 1 tablespoon Instant espresso powder
- 1 teaspoon Pure vanilla extract
- 2 packages (approximately 18 ounces total) Thin and crisp chocolate chip cookies
- 2 ounces Shaved bittersweet chocolate
Instructions
In a large mixing bowl, combine the heavy cream, mascarpone cheese, sugar, cocoa powder, espresso powder, and vanilla extract.
Using an electric mixer, whip the mixture on medium speed until firm peaks form. Be careful not to overwhip.
To assemble the cake, spread a small dollop of the whipped cream mixture onto the bottom of an 8-inch springform pan to secure the base layer.
Place a single layer of chocolate chip cookies on the bottom of the pan, breaking the cookies as necessary to fill any gaps.
Spread a generous layer of the whipped cream mixture (about 1/5 of the total amount) evenly over the cookies.
Continue layering cookies and whipped cream, ending with a layer of whipped cream on top. You should have about 5 layers in total.
Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cookies to soften.
Before serving, sprinkle the top with shaved bittersweet chocolate for garnish.
Carefully remove the sides of the springform pan and slice into wedges to serve.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 74.0 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 349 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
