Recipe by Brookelynne26
You can find the cookies Ina calls for online, or just use any thin and crisp chocolate chip cookie.
Top Review by buzz1183
Delicious! I used the really cheap store-bought cookies too. In the future, I bet it would be just as delicious and so much less money and work to buy the chocolate Cool Whip in the store and add some instant espresso or coffee to it and use that. I bought mascarpone ($7.50 for 8.8 ounces!) and realized the container wasn't enough, so I supplemented with some cream cheese I had in the fridge. I ended up with about a cup of the mixture leftover which I just ate with a spoon. It was so good and beautiful presentation!
- 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 (8 ounce) packages chocolate chip cookies (Tate's Bakeshop recommended)
- shaved semisweet chocolate, for garnish
Directions See How It's Made
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
- To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) 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. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.