This is a recipe from Barefoot Contessa. It is very easy and very rich and decadent. It isn't the cheapest to make because of the Mascarpone cheese. Mascarpone cheese is surprisingly expensive. There are people who will substitute cream cheese and in a pinch it would do. Honestly I would stay true and use the Mascarpone cheese. It does make a difference. It also calls for Tates Bake shop cookies. I found these at a grocery here in Texas called Market Street. So I know you can probably find them somewhere. If not then what you want is a very thin, heavy on the brown sugar, very crisp chocolate chip cookie.
Mocha Chocolate Icebox Cake
1 8inch spring form pan
2 Cups cold heavy cream
12oz. Italian Mascarpone cheese
1/2 Cup sugar
1/4 Cup coffee liqueur, such as Kahlua
2 Tbl. unsweetened cocoa powder
1 tsp. instant espresso powder
1 tsp. pure vanilla extract
3 (8oz.) packages chocolate chip cookies, such as Tates Bake Shop
shaved chocolate, for garnish
In the bowl of an electric mixer fitted with a whisk attachment, combine heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low to combine and then slowly raise the speed, until it forms firm peaks.
To assemble cake. Arrange cookies flat in the pan covering the bottom as much as possible (I even broke up some to fill little spots.) Spread 1/5 of the mocha mixture over cookies. Place another layer of cookies and another 1/5 of mocha mixture. Continue layering until there are 5 layers ending with the mocha mixture. Smooth top and cover with plastic wrap. Place in fridge over night or at least 8 hours (you want plenty of time for the cookies to soften up to a cake like texture). Run a sharp knife around edges of cake before releasing spring on pan. Sprinkle the top with shaved chocolate (if using) and slice and serve COLD.
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