Mocha Ice Box Cake

adapted slightly from Ina Garten

  • 2 cups cold heavy cream
  • 12 ounces Italian mascarpone cheese (or cream cheese)
  • 1/2 cup sugar
  • 1/4 cup  coffee liqueur, such as Kahlua
  • 2 tablespoon unsweetened cocoa powder, such as Pernigotti or Valrhona
  • 1 teaspoon instant espresso powder
  • 1 teaspoon pure vanilla extract
  • 1 (9 oz) package chocolate wafer cookies
  • Shaved semisweet chocolate, for garnish 


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 and then slowly raise the speed, until it forms medium to firm peaks. If you whip them too firm then they won't soften the cookies as well. 

To assemble the cake, arrange cookies along the bottom of an 8" springform pan, filling in spaces by breaking cookies into pieces. Spread 1/3 of cream evenly over cookies then cover with another layer of cookies. Continue layering until you end with remaining cream. You can make up to 5 alternating layers if you like, you will just need more cookies and less cream between layers.  Cover with plastic wrap and refrigerate overnight.