Tate’s Mocha Chocolate Icebox Cake


  1. 2 cups cold heavy cream
  2. 12 oz. mascarpone cheese
  3. 1/2 cup sugar
  4. 1/4 cup strong, cooled coffee or espresso
  5. 2 tablespoons unsweetened cocoa powder
  6. 1 teaspoon instant espresso powder
  7. 1 teaspoon pure vanilla extract
  8. 3 8oz. packages crispy chocolate chip cookies (such as Tate's)
  9. Shaved semisweet chocolate, for garnish

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee/espresso, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange the cookies in a single layer to cover the bottom of an 8” round Springform pan. Break into pieces if necessary to cover all empty spaces. Spread about one fifth Spread a fifth of the mocha whipped cream evenly over the cookies. Top with another layer of cookies lain flat, and another 1/5th of cream, until there are 5 layers of both cookies and cream, ending with the cream. Smooth the top and cover with plastic wrap. Refrigerate overnight.


To serve: run a small, sharp knife all around the edges of the pan, and then remove the sides of the pan, sprinkle the top with shaved dark chocolate and serve cold.