Chocolate chip-espresso icebox cake

Chocolate chip-espresso icebox cake

29 ratings

Claudia, designer


„This cake has one of the best returns on investment that I know. It’s practically just a matter of assembly; it asks so little of you that it’s hard to believe how good it tastes and looks.“

Difficulty

Medium 👍
15
min.
Preparation
0
min.
Baking
0
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
  • 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

Utensils

  • springform pan (20- or 23-cm/8- or 9-inch)
  • vegetable peeler
  • rubber spatula
  • stand mixer or hand mixer with beaters

Enjoy with

Espresso
With its bitter notes, a freshly brewed espresso complements this cake well.

Nutrition per serving

Cal
633
Protein
9g
Fat
40g
Carb
64g

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 mascarpone cheese
  • 450 ml heavy cream
  • 1 tbsp instant espresso powder
  • 1 tsp vanilla extract
  • 100 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.