Mocha Icebox Cake

Recipe from Barefoot Contessa

I'm sure Jeffrey loved this one. For those of you who have not watched "Barefoot Contessa" on the Food Network, Ina Garten is always whipping up something delicious and telling her viewers how much her husband, Jeffrey, loves whatever it is she's making. He is one heck of a lucky man.

This recipe is ridiculously easy to make. The basic layout of the recipe:

1. Mix everything but the cookies in a bowl - whipping until peaks form
2. Alternate layers of the whipped mixture with cookies in a springform pan
3. Cover and put it in the fridge overnight

Easy breezy. The best part is that it tastes decadent.  It's rich, creamy, and delicious. If you have ever made Oreo ball truffles... this recipe is similar in that the product tastes way more impressive than it should. It's great.

Ingredients:

2 cups cold heavy whipping cream
12 oz. mascarpone cheese
1/2 cup sugar
1/4 cup Kahlua
2 tbs. unsweetened cocoa powder
1 tsp. instant espresso powder (I just used instant coffee)
1 tsp. pure vanilla extract
3 (8-oz) packages flat chocolate chip cookies (Ina recommends Tate's Bake Shop*)
Semi-sweet chocolate for garnish

*I couldn't find Tate's Bake Shop cookies in the store, so don't stress out if you can't either. I tried this recipe once using really cheap, flat, store-bought cookies and a second time using Chips Ahoy; both times the recipe turned out great.

Directions:

Combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder, and vanilla in a large bowl. Mix on a low speed to initially combine, then increase the speed until firm peaks form.

In an 8-inch springform pan, place a flat layer of the chocolate chip cookies - breaking up some cookies to fill in the nooks and crannies.  Spread a layer of the whipped mixture (Ina says 1/5 of the whipped mixture -- I think I did 1/4) over the cookie layer.  Place another layer of cookies on top of the whipped mixture -- again, breaking pieces to cover as much space as possible. Spread another layer of the whipped mixture on top of this. Repeat this process until there are 4 or 5 layers of each, but make sure to end with a layer of the whipped mocha cream.  Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a sharp knife around the outside to loosen the cake from the sides of the pan. Remove the sides carefully. Shave some semi-sweet chocolate on the top of the cake. Lastly... cut and eat!