Double Chocolate Mocha Icebox Cake | Espresso and Lime
Double Chocolate Mocha Icebox Cake
15 mins prepServes 8
The ultimate no-bake chocolate dessert. Layers of chocolate cookie and a rich mocha cream create a light and fluffy, but also decadent chilled dessert that is perfect on a warm day.
0 Line a 9”x5” loaf pan or 8” round springform pan with plastic wrap and set aside for now
1 Combine 2 1/2 cups of cold heavy cream with 8 ounces of room temperature mascarpone, 1/2 cup of granulated sugar, 1/4 cup of cooled strongly brewed coffee or espresso, 2 tablespoons of cocoa powder, 1 teaspoon of pure vanilla extract and 1 teaspoon of espresso powder in a large bowl and beat with an electric hand mixer until the mixture becomes thick and fluffy
2 Begin with a single layer of chocolate graham crackers, add a thin layer of cream and repeat until all of the cream has been added
3 Cover the pan with plastic wrap and chill for 8 hours+
4 When fully chilled, discard the plastic wrap and remove the springform sides or invert the loaf pan (if anything sticks, use a blowdryer to gently warm the outside of pan until the cake releases)
5 Slice and enjoy!
6 Store leftovers in an airtight container in the refrigerator or freezer
