Mocha Chocolate Icebox Cake - Barefoot Contessa

"You can find the cookies Ina calls for online, or just use any thin and crisp chocolate chip cookie."
Mocha Chocolate Icebox Cake - Barefoot Contessa created by judithdearborn
Ready In:




  • 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.

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  1. pbarge0717
    Wonder if this would freeze well? There’s only two of us at our house. We’re having company for dinner and I’d like to freeze what’s left over.
  2. judithdearborn
    Mocha Chocolate Icebox Cake - Barefoot Contessa Created by judithdearborn
  3. drchrisman01
    Made this for alumni friends it was a huge hit. I used paneras cookies but could use less expensive crispy cookies. My picky son thought best dessert I'd made. Ina s recipes always make me a great cook. Thank u Ina
  4. stgmngrjan
    Very easy and very good. I used a 9-inch springform pan (instead of the 8-inch one Ina called for), so only had 4 layers. I used Pepperidge Farms cookies, too, a crunchy, dark chocolate chip-pecan one, I believe. I let it set for 24 hours and the cake held its shape well. Easily served 10.
  5. marylawton
    I followed the recipe exactly, whipped the ingredients until they were very thick and held firm peaks. Wound up with a very moussey, messy mess, not a cake-like affair at all. Not sure what happened, but I might try using cream cheese next time, then I'd come up with a more cheesecake like cake. It was tasty, but just fell apart. The Pepperidge Farm Saulsolito cookies I used were great, maintained crispness.



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