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Yesterday I made a pie for the first time — gasp! — all summer. I went all out, too, loading it up with 3 pints of local blueberries, massaging lemon zest into the sugar, and making a lattice crust, egg-washed and all. After an hour in the oven, it emerged bubbling and golden, and it tasted, well, good, not great. It was kind of a mess of blueberries and not enough crust, which mostly disappeared beneath the mass of stewy fruit.
There are worse things for sure, and thoughI couldn’t resist picking away at it, each successive bite filled with the promise of something spectacular, there was a real positive: I gained a serious appreciation for the chocolate-espresso icebox cake I had made a few weekends ago, which took all of 20minutes to throw together, which received rave reviews from our guests, and which I, too, found irresistible, impossible, in fact, not to sneak a little spoonful ofevery time I opened the fridge.
I learned about this Barefoot Contessa icebox cake from one of you who had been making a meyer lemon version, flavored with limoncello, lemon juice, and zest, which sounds as delicious as the original, which is made with coffee liqueur, cocoa, espresso powder, and Tate’s Bakeshop chocolate chip cookies. I replaced the espresso powder and coffee liqueur with an equal amount of brewed espresso, which worked beautifully. For a second I contemplated making chocolate chip cookies or wafers, something like Thomas Keller Oreos, then quickly came to my senses and picked up two boxes of Nabisco Famous Chocolate Wafers, which always work well in these applications.
If you’re heading to a bbq tomorrow, this icebox cake might be something to keep in mind. It’s not nearly as festive as pie, but for the effort, it’s hard to beat.
Chocolate-Espresso Ice Box Cake
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- Author: Alexandra
- Total Time: 12 hours 20 minutes
- Yield: 12
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Description
Source: Barefoot Contessa How Easy is That?
The Original recipe calls for Tate’s Bakeshop chocolate chip cookies, which I’m sure are delicious, but if you can’t find them, Famous Chocolate Wafers work like a charm.
Original recipe also calls for 5 layers of cookies — probably because the Tate’s choc chip cookies are big, so you need fewer per layer. I ran out of steam—so lazy!—after making 3 layers of cookies, but do as you wish. Four layers of wafers probably would have been fine, but I think 5 would have been too many. I don’t think you can mess this kind of thing up. Also, original recipe called for coffee liqueur, which I’m sure would be delicious, but I didn’t have any, so I used brewed espresso instead, which I made with my Nespresso Pixie, which, by the way, I love. Such a luxury, but really great.
If you don’t want to use booze and don’t have a Nespresso, you could use instant espresso with 1/4 cup boiling water or strong coffee. If you want to use both coffee liqueur and espresso, you can use 1/4 cup liqueur and 1 teaspoon instant espresso powder. This meyer lemon variation looks fantastic, too.
Ingredients
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- 1/2 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup espresso, cooled, or 1/4 cup coffee liqueur, such as Kahlua, see notes above
- 2 9-oz boxes Famous Chocolate Wafers, see notes above, I used 1.5 boxes
- semisweet chocolate, for garnish
Instructions
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, cocoa powder, vanilla, and cooled espresso. Mix on low speed to combine, then slowly raise the speed, until it forms firm peaks.
- To assemble the cake, arrange the cookies flat in an 8-inch springform pan (I lined it with parchment paper, probably unnecessary) covering the bottom as much as possible — see photos for reference. Spread 1/3 to 1/4 of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another layer of cream. Continue layering cookies and cream until there are 3 to 4 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight or for 12 hours.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Shave chocolate over the top of the cake using a microplane or a peeler. Cut in wedges, and serve cold.
- Prep Time: 20 minutes
- Cook Time: 12 hours
This post may contain affiliate links. Please read my disclosure policy.
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Abby —Reply
This is sooo good, my mom first made this in 1961 …. always a easy favoritT
Thanks for bringing it back !alexandra —Reply
Right? Why am I only just discovering the joys of icebox cakes?! So easy, so good.
Alicia (foodycat) —Reply
That looks wonderful! Such a shame your pie was a let-down.
alexandra —Reply
Hi Alicia!! It has been too long 🙂 I know, such a shame.
Amanda —Reply
I think you mean Nabisco Famous Chocolate Wafers. I don”t believe Famous Amos makes a chocolate wafer–or, at least, I have never seen such a product and can’t find it on the Famous Amos website….
alexandra —Reply
Thanks for catching this! You are correct: It’s Nabisco Famous Chocolate Wafers. Editing the post now. Thanks!
alexandra —Reply
Darcy, it’s so frustrating, right?! I think I’m going to stick to galettes from now on … they always seem to be a sure thing.
This looks downright delicious!!! I have a few family members who would be bonkers for this, both the flavor and the 20-minute prep time!
alexandra —Reply
Hope you like it!
Laurie —Reply
So happy about the finalist with Saveur!! WAY TO GO!!
Jennifer —Reply
Hi there!
I am obsessed with your blog and recipes! Quite lovely! I am curious about this recipe, I was thinking of making it and I actually have some Espresso Powder. Can you please tell me the exact amount of espresso powder to use? I would prefer to use that instead of brewed Espresso and/or the Liqueur. Thanks so much! xoxo
alexandra —Reply
Thank you, Jennifer! I’m so happy to hear this. The original recipe calls for 1 teaspoon of instant espresso powder. Good luck! I love this one — so easy, so good.
Wanda —Reply
Do you mix the espresso powder into anything before adding it to the filling, or….???
alexandra —Reply
Hi Wanda! Sorry for the delay here. Here is the original recipe: http://www.foodnetwork.com/recipes/ina-garten/mocha-chocolate-icebox-cake-recipe-1923360 You mix the powder right in with cream, mascarpone, etc.
Brenda —Reply
I need help. I thought I followed the recipe exactly, but it came mocha mix came out completely running. Can I talk to someone and see what I did wrong?
Brenda —Reply
Sorry about the wording on my last post😱⤴️. I don’t think it made much sense. I was trying to ask if I could have some advice/help. My mocha mix came out very runny. I could not get it to thicken into a spread. I went ahead and poured it over the cookies and it was so hard after chilling overnight that I could not even cut it😞. Please someone help me. I really want to learn this mocha expresso ice box recipe🙏🏻💕
alexandra —Reply
Strange! Did you make any adjustments? Did you use mascarpone? Was the espresso cool?
Marion —Reply
I’m so sorry to learn that Famous Chocolate Wafers are no longer being sold! Do you have a substitute to update this recipe?
Alexandra Stafford —Reply
Hi! And I know… so sad. I will have to do some research and experimenting. Part of me feels like oreos (without the cream center) would work great, but that would also be time consuming and a little wasteful.