Double Chocolate Mocha Icebox Cake
The ultimate no-bake chocolate dessert. Layers of chocolate cookie and a rich mocha cream create a light and fluffy, but also decadent chilled dessert that is perfect on a warm day.
Servings: 8 slices
Ingredients
- 2 1/2 cups of heavy cream, cold
- 8 ounces of mascarpone, room temperature
- 1/2 cup of granulated sugar
- 1/4 cup of strongly brewed coffee or espresso, cooled
- 2 tablespoons of cocoa powder
- 1 teaspoon of pure vanilla extract
- 1 teaspoon of espresso powder (optional, but recommended)
- 10 ounces of chocolate graham crackers
- chocolate shavings (for garnishing)
Instructions
- Line a 9”x5” loaf pan or 8” round springform pan with plastic wrap and set aside for now
- Combine 2 1/2 cups of cold heavy cream with 8 ounces of room temperature mascarpone, 1/2 cup of granulated sugar, 1/4 cup of cooled strongly brewed coffee or espresso, 2 tablespoons of cocoa powder, 1 teaspoon of pure vanilla extract and 1 teaspoon of espresso powder in a large bowl and beat with an electric hand mixer until the mixture becomes thick and fluffy
- Begin with a single layer of chocolate graham crackers, add a thin layer of cream and repeat until all of the cream has been added
- Cover the pan with plastic wrap and chill for 8 hours+
- When fully chilled, discard the plastic wrap and remove the springform sides or invert the loaf pan (if anything sticks, use a blowdryer to gently warm the outside of pan until the cake releases)
- Slice and enjoy!
- Store leftovers in an airtight container in the refrigerator or freezer