Mocha Cookie Refrigerator Cake (Ina Garten) by Tom

No Baking Required

UPDATED 2021

Barbara was thumbing through Ina Garten's Barefoot Contessa "How Easy Is That" cookbook when this recipe caught my eye.  I thought it looked very rich and chocolatey, and hopefully not too hard to make.  We had all of the ingredients in our pantry, except two very important ones.  The first was the Tate's Bake Shop chocolate chip cookies.  A trip to Wegman's solved that one, and they are also available through Amazon if your local store does not have them.  We've even found them at Bed, Bath and Beyond!

The second was a bit trickier.  This recipe calls for an 8 inch springform pan.  We had 9 inch and 10 inch, but no 8 inch.  I ran around looking for an 8 inch pan, and finally found one at TJ Maxx of all places. It turns out that the 8-inch springform pan is key because six cookies fit pretty much perfectly in a single layer in this diameter pan.  You build five layers of cookies, so getting them to fit is pretty important.

As Ina Garten says, "This is an update of everyone's favorite chocolate wafers and whipped cream icebox cake."  

I would say it is a more sophisticated version.  No baking, with some assembly required.

This is a really good, and really rich cake.  Worth making and eating.

---Tom

Mocha Chocolate Chip Cookie Icebox Cake
(from Ina Garten "How Easy Is That")

Serves  8

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup Kahlua liqueur
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 packages Tate's Bake Shop chocolate chip cookies
shaved or patties of chocolate for garnish

Assembly/Preparation:

The first step is an optional one.  I decided to use parchment paper on the bottom of the 8 inch springform pan.  I thought it might make it easier to take the pieces of cake off the bottom of the pan.  It might have, but the cut slice came out pretty easily.   I also did not want to scratch the nonstick coating on the pan's bottom.  This use of parchment paper is totally optional.

In the bowl of an electric mixer with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder, and vanilla.  Mix on the lowest speed to combine all of the ingredients.  Then slowly raise the speed and beat until it forms firm peaks.

Now it is time to start assembly of the cake.  Arrange six cookies in the bottom of the 8 inch springform pan.  They should fit pretty snuggly.  You may have to break a cookie to fill in gaps. 

A small off-set spatula, if you have one, will help with the next part.  

Spread one fifth of the mocha whipped cream over the cookies.  Place another layer of cookies on top and again spread one fifth of the mocha whipped cream on top.  Do this until you have built up five layers of cookies and whipped cream.  This should bring the cake to the top of the pan.

Because the cake next goes into the refrigerator covered with plastic wrap, we decided to put chocolate wafers around the outside diameter of the cake both for decoration and to keep the plastic wrap off of the whipped cream.  It should stay in the refrigerator at least overnight.  This will soften the cookies.

When you are ready to serve, release the springform pan's sides, run a sharp knife around the outside of the cake, and then remove the sides of the pan.  Slide the cake off the base of the pan, using a long knive or spatula on to your serving platter.  Sprinkle the top with chocolate (optional), cut into wedges, and serve cold.

Happy birthday to David. We made it for him. We sent him home with two big slices to enjoy. And that made him very happy.

---Tom