Ina Garten Chocolate Icebox Cake

 This is technically the mocha chocolate icebox cake. But I don't do coffee and the cake is just absolutely decadent without. I can't believe I haven't blogged this yet. We had this at my nieces first or 2nd birthday and her Mimi made it. It's my number one kryptonite. I just can't resist chocolatey chip mousey goodness. We had this for Mother's Day and drizzled it with Nutella. oh my! Not to mention it's stupid easy. No baking...unless you forget to buy some flat chocolate chip cookies. 

via https://www.foodnetwork.com/recipes/ina-garten/mocha-chocolate-icebox-cake-recipe-1923360

2 cups cold heavy cream

12 ounces Italian mascarpone cheese (can sub with cream cheese)

1/2 cup sugar ( a bit less)

2 tablespoons unsweetened cocoa powder, such as Gharidelli 

1 teaspoon vanilla extract

3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop (can do less I forgot it's 5 layers and went with 3 and it was still amazing)

Shaved semisweet chocolate, for garnish, extra cool whip or whatever to make it pretty, or Nutella for drizzling on top. 


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1. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, cocoa powder,  and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
2. To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
3. Run a small sharp 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.