This has got to be one of the easiest cakes ever made. It took me about 20 minutes to make this mocha chocolate icebox cake. I had watched Ina Garten make this on barefoot contessa the other day on food network and decided to try it. I didn’t have all the ingredients so substituted for some and scaled down the recipe. The original recipe can be found here.
1 cup + 1/3 cold heavy cream
4 ounces cream cheese
1/3 cup sugar
1 tsp Hershey’s chocolate syrup
1 tsp instant coffee powder mixed in 2 tbsp water
2 tablespoons unsweetened cocoa powder (nestle)
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
1 (16-ounce) packages chocolate chip cookies
Semisweet chocolate chips for garnish
In a mixing bowl, combine the heavy cream, cream cheese, sugar, cocoa powder, espresso powder, vanilla, chocolate syrup and instant coffee powder mixed in water. Combine and mix until firm peaks are formed.
In a round deep dish, arrange chocolate chip cookies covering the bottom as much as possible. Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, followed by another layer of the cream. Continue layering cookies and cream until there are 4 layers of each, ending with a layer of cookies. Save the remaining portion of the mocha cream in an air tight container. Cover the cake with plastic wrap, and refrigerate overnight.
Run a knife around the outside of the cake and invert the dish. Spread the remaining mocha cream on top of the cake and decorate with the chocolate chips and serve cold.