I made this delicious and super easy icebox cake when I was in Canada this summer. Icebox cakes look and taste impressive but are insanely easy to make. I found this one of my favorite blogs, Sugar Bananas. It's creamy, mochalicious, and just a little bit boozy. Perfect for a hot summer's day. I cheated and used store-bought chocolate wafers, but come on, I was on vacation. :) I also used cream cheese instead of marscapone, which we couldn't seem to easily find. The hardest part of this was waiting until company arrived to cut a slice!
Mocha Cream Icebox Cake
adapted very slightly from Sugar Bananas
2 cups cold heavy cream
8 oz cream cheese
1/2 cup sugar
1/4 cup coffee liqueur
2 tablespoons cocoa powder
1 teaspoon espresso powde
1 teaspoon vanilla extract
24 oz thin chocolate cookies
Shaved semisweet chocolate, for garnish
Combine heavy cream, cream cheese, sugar, coffee liquer, cocoa powder, espresso powder, and vanilla in bowl of electric mixer fitted with whisk attachment. Mix on low speed to combine and then raise the speed until firm peaks are formed.
Arrange cookies on bottom of an 8" springform pan to cover the bottom. Spread a third of the mocha cream evenly over the cookies. Layer more cookies on top, followed by another third of the cream. Continue once more, ending with the cream. Smooth the top, cover with plastic, and refrigerate for 8 hours.
Run a small knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.