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Chocolate chip-espresso icebox cake

Based on 48 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

Difficulty

Medium 👍
15
min.
Preparation
0
min.
Baking
360
min.
Resting

Ingredients

Servings:-12+
340 g mascarpone cheese
450 ml heavy cream
100 g granulated sugar
1 tbsp instant espresso powder
2 tbsp cocoa powder
1 tsp vanilla extract
24 chocolate chip cookies (store-bought or homemade)
semisweet chocolate for garnish
Metric
Imperial

Utensils

  • rubber spatula
  • stand mixer or hand mixer with beaters
  • vegetable peeler
  • springform pan

How-To Videos

How to whip cream

Nutrition per serving

Cal
633
Protein
9 g
Fat
40 g
Carb
64 g

  • Step 1/2

    Beat mascarpone, heavy cream, espresso powder, vanilla, sugar, and cocoa powder in large bowl on low speed. Scrape down bowl, then gradually increase speed until mixture stiffens and forms peaks.
    • 340 g mascarpone cheese
    • 450 ml heavy cream
    • 1 tbsp instant espresso powder
    • 1 tsp vanilla extract
    • 100 g granulated sugar
    • 2 tbsp cocoa powder
    • rubber spatula
    • stand mixer or hand mixer with beaters

    Beat mascarpone, heavy cream, espresso powder, vanilla, sugar, and cocoa powder in large bowl on low speed. Scrape down bowl, then gradually increase speed until mixture stiffens and forms peaks.

  • Step 2/2

    Spread a thin layer of whipped cream on the bottom of springform pan, then cover it with a layer of cookies, leaving as little space bare as possible. Break cookies into pieces to fill any gaps. Spread an even layer of whipped cream on top of cookies, then top with another layer of cookies. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight. To serve, run a sharp knife along sides of the pan to loosen cake, then remove sides of the pan. Shave some chocolate on top of cake using a vegetable peeler for garnish before serving.
    • 24 chocolate chip cookies
    • semisweet chocolate for garnish
    • vegetable peeler
    • springform pan

    Spread a thin layer of whipped cream on the bottom of springform pan, then cover it with a layer of cookies, leaving as little space bare as possible. Break cookies into pieces to fill any gaps. Spread an even layer of whipped cream on top of cookies, then top with another layer of cookies. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight. To serve, run a sharp knife along sides of the pan to loosen cake, then remove sides of the pan. Shave some chocolate on top of cake using a vegetable peeler for garnish before serving.

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