Inspired by Ina Garten’s famous Mocha Chocolate Icebox Cake, this is one of those desserts that completely changed my mind about “baking.” My audience knows I’m not a huge sweets eater and definitely not someone who loves complicated baking recipes, but this easy no-bake fridge cake is absolutely worth the hype. I doubled my version to create a thicker, taller cake with extra creamy layers and even more rich coffee flavor. And if you happen to have leftover filling, save it and dip fresh strawberries in it later… SO good!
4 cups cold heavy whipping cream
12 oz mascarpone cheese
1 cup granulated sugar
1/2 cup Kahlúa coffee liqueur
1/4 cup unsweetened cocoa powder
3 teaspoons instant espresso powder
2 teaspoons vanilla extract
4 (8-ounce) packages thin crispy chocolate chip cookies (like Tate’s)
Chocolate shavings, mini chocolate chips, cocoa powder, or chocolate-covered espresso beans for garnish
In the bowl of a stand mixer fitted with the whisk attachment, combine heavy whipping cream, mascarpone cheese, sugar, Kahlúa, cocoa powder, espresso powder, vanilla extract
Mix on low speed until combined, then increase the speed and whip until thick, fluffy, and firm peaks form. Be careful not to overmix.
Line the bottom of a 9-inch springform pan with a layer of chocolate chip cookies, breaking some into smaller pieces to fill gaps.
Spread a generous layer of the coffee Kahlúa cream mixture over the cookies.
Continue layering cookies and cream until all ingredients are used, finishing with a thick layer of cream on top.
Smooth the top with an offset spatula.
Cover the cake and refrigerate overnight, or at least 12 hours. The cookies soften into a rich cake-like texture as the dessert chills.
Before serving, top with chocolate shavings, mini chocolate chips, cocoa powder, or chocolate-covered espresso beans.
Carefully remove the springform ring, slice, and serve cold.
