One bite of this Mocha Chocolate Chip Cookie Icebox Cake and I knew I had to recreate it for my family! This no-bake dessert will have you swooning, too!
Using a stand mixer fit with the whisk attachment or a hand mixer, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder, and vanilla.
Mix on low speed to combine, then whip until firm peaks form.
To assemble the cake, arrange chocolate chip cookies in an 8-inch springform pan to cover the bottom. Break a couple of the cookies to fill any open spaces.
Using an offset spatula, spread approximately a fifth of the mocha whipped cream evenly over the cookies.
Repeat with another layer of cookies and another layer of mocha whipped cream until there are five layers of each. You will end with the mocha cream.
Cover with plastic wrap, and refrigerate overnight.
When ready to plate , run a small sharp knife or your offset spatula around the outside of the cake, then remove the sides of the pan.
Top cake with chocolate shavings or make my easy chocolate shards. Cut into slices and serve.
Recipe adapted from Ina Garten’s How Easy Is That??