Mocha Chocolate Icebox Cake Ina Garten

Last Updated on: 25th March 2024, 01:53 pm

Mocha chocolate icebox cake is a decadent dessert that is perfect for any occasion.

Ina Garten, also known as the Barefoot Contessa, has a recipe for this dessert that is easy to follow and yields delicious results. This no-bake dessert is perfect for those hot summer days when you don’t want to turn on the oven.

A decadent mocha chocolate icebox cake sits on a white cake stand, topped with swirls of whipped cream and chocolate shavings

To make this dessert, you will need chocolate chip cookies, heavy cream, mascarpone cheese, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. The cookies are layered with a mocha whipped cream that is made by combining the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla in an electric mixer. The cake is then refrigerated for at least six hours or overnight, allowing the cookies to soften and the flavors to meld together.

Serving and storing this dessert is easy. You can serve it straight from the refrigerator, and it will keep for up to three days. You can also freeze it for up to a month, making it a great make-ahead dessert for parties and gatherings.

Key Takeaways

  • Mocha chocolate icebox cake is a no-bake dessert that is perfect for hot summer days.
  • Ina Garten has an easy-to-follow recipe for this decadent dessert.
  • This dessert can be stored in the refrigerator for up to three days or frozen for up to a month, making it a great make-ahead dessert.

Recipe Overview

Layers of chocolate wafers and mocha whipped cream filling a glass dish, topped with chocolate shavings and refrigerated


To make Ina Garten’s mocha chocolate icebox cake, we will need the following ingredients:

  • 2 cups heavy cream
  • 12 ounces mascarpone cheese
  • 1/2 cup sugar
  • 1/4 cup coffee liqueur
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • 1 teaspoon pure vanilla extract
  • 3 (8-ounce) packages of chocolate chip cookies

Preparation Method

Here’s how we can make Ina Garten’s mocha chocolate icebox cake:

  1. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine the ingredients and then slowly raise the speed until it forms firm peaks.
  2. To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. Break some cookies to fill in the spaces.
  3. Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream.
  4. Smooth the top, cover with plastic wrap, and refrigerate overnight.
  5. Run a knife around the outside of the cake and remove the sides of the springform pan. Sprinkle the top with chocolate shavings and serve chilled.

This mocha chocolate icebox cake is a perfect dessert for any occasion. It’s easy to make and requires no baking, making it a great option for hot summer days. The combination of mascarpone cheese, coffee liqueur, and chocolate chip cookies makes this cake rich and flavorful. We hope you enjoy making and eating this delicious dessert!

Serving and Storage Tips

Layers of mocha chocolate cake and whipped cream in a glass dish, topped with chocolate shavings and stored in the refrigerator

When it comes to serving the Mocha Chocolate Icebox Cake, we recommend taking it out of the refrigerator about 10-15 minutes before serving. This will allow the cake to soften up a bit and make it easier to cut.

As for the presentation, you can sprinkle some cocoa powder or chocolate shavings on top of the cake to make it look even more delicious. You can also add some fresh berries on the side to balance out the sweetness of the cake.

When it comes to storing the cake, keep it in the refrigerator at all times. Cover it with plastic wrap or foil to prevent it from drying out or absorbing any odors from other foods in the fridge. The cake will keep well for up to 3 days in the refrigerator.

If you have any leftovers, you can freeze them for up to 2 months. Wrap the cake tightly in plastic wrap and then in foil before placing it in the freezer. When you’re ready to enjoy it again, let it thaw in the refrigerator overnight before serving.

Overall, the Mocha Chocolate Icebox Cake is a delicious and decadent dessert that’s perfect for any occasion. With these serving and storage tips, you can enjoy it to the fullest and make it last longer.

Jakob miller