The Dreamiest Ina Garten’s Mocha Chocolate Icebox Cake Recipe

Rich chocolate and coffee dance together in this mocha chocolate icebox cake that promises pure decadence without turning on the oven.

No baking required means maximum flavor with minimal effort.

The silky layers of whipped cream and chocolate cookies create a dessert that looks elegant but comes together effortlessly.

Ina Garten’s style shines through in this cool, sophisticated treat that melts in your mouth.

Delicate coffee notes weave through each creamy bite, making this dessert a showstopper for any gathering.

The simple technique ensures even novice bakers can achieve professional-looking results.

Get ready to savor a slice of pure chocolate bliss that will have everyone asking for seconds.

Icebox Storage Guide: Ina Garten Mocha Chocolate Icebox Cake

• Refrigerate and Refresh: Store the icebox cake covered in the refrigerator for up to 3-4 days, maintaining its creamy texture and rich mocha flavor.
• Freeze for Future Treats: Wrap the entire cake tightly in plastic wrap and aluminum foil, storing in the freezer for maximum 2 weeks. Thaw overnight in the refrigerator before serving.
• Prevent Soggy Situation: Keep the cake away from strong-smelling foods to preserve its delicate mocha essence. Use an airtight container or cover with plastic wrap to protect its structure.
• Slice and Serve Strategy: Cut clean portions by wiping the knife with a warm, damp cloth between each slice. Serve chilled directly from the refrigerator for the best taste and texture experience.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time:

Total Time: 30 minutes

Calories: 496 kcal

Servings: 8

Ingredients That Go Into Ina Garten Mocha Chocolate Icebox Cake

• Mascarpone: Silky Italian cream cheese that adds luxurious richness and smooth texture to the dessert.
• Heavy Cream: Provides airy, fluffy structure and creates dreamy soft peaks for the mocha mixture.
• Sugar: Balances the deep coffee notes and adds gentle sweetness to complement the chocolate.
• Kahlúa: Infuses bold coffee liqueur flavor, enhancing the mocha profile with sophisticated depth.
• Cocoa Powder: Delivers intense chocolate essence and deepens the dessert's rich brown color.
• Espresso Powder: Concentrates robust coffee flavor, amplifying the mocha's complex taste.
• Vanilla: Rounds out flavors, softening the intense coffee and chocolate notes.

• Chocolate Chip Cookies: Crisp base that transforms into tender, cake-like texture when softened by cream.

• Semisweet Chocolate: Creates elegant finishing touch with delicate shavings, adding textural contrast and visual appeal.

Tools to Assemble Ina Garten Mocha Chocolate Icebox Cake

• Electric Mixer with Whisk Attachment: Essential for whipping cream to perfect, firm peaks.
• Springform Pan (8-inch): Crucial for building and releasing the icebox cake without breaking layers.
• Sharp Small Knife: Used to cleanly loosen cake edges before removing pan sides.
• Mixing Bowl: Needed for combining cream mixture ingredients.
• Grater or Chocolate Shaver: Perfect for creating chocolate shavings to garnish the top.
• Measuring Cups and Spoons: Helps accurately measure ingredients like sugar and Kahlúa.
• Plastic Wrap: Covers cake during overnight chilling.

How to Build Ina Garten Mocha Chocolate Icebox Cake

• Mocha Cream Foundation

Blend rich cream with creamy mascarpone, sweet sugar, bold Kahlúa, deep cocoa, robust espresso, and smooth vanilla using an electric mixer. Whip until peaks stand tall and proud.

• Layered Cookie Landscape

Create a delicious foundation in a springform pan by carefully placing chocolate wafer cookies across the bottom. Break cookies to fill any empty spaces. Pour a generous layer of mocha cream over the cookies, creating a delectable blanket.

• Architectural Dessert Construction

Build elegant layers alternating between crisp cookies and silky mocha cream. Continue stacking until you reach five stunning layers, ensuring the final touch is a luxurious cream topping.

• Chilling and Revealing

Wrap the cake gently and let it rest in the refrigerator overnight. This magical waiting period allows flavors to dance and textures to soften. When ready, release the springform pan’s edges and shower the top with delicate chocolate shavings.

• Serving Spectacular

Slice the cake into beautiful wedges. Serve directly from the refrigerator for a cool, creamy experience that will delight every guest.

Clever Tips for Ina Garten Mocha Chocolate Icebox Cake

• Replace Kahlúa with dark rum or bourbon for a deeper, more complex alcohol note that complements the chocolate and coffee undertones.
• Swap chocolate wafer cookies with chocolate graham crackers or chocolate sandwich cookies to add more crunch and unique flavor dimensions.
• Eliminate the alcohol completely and increase vanilla extract or add a touch of coffee extract to maintain the rich mocha essence without alcoholic content.
• Top the cake with chocolate-covered espresso beans, crushed toffee bits, or a drizzle of melted dark chocolate for extra visual appeal and textural contrast.
• Keep the assembled cake refrigerated for up to 3 days, but avoid adding chocolate shavings until just before serving to prevent moisture from making them lose their crisp texture.

Serve It Right – Ina Garten Mocha Chocolate Icebox Cake

• Savor Coffee Elegance: Pair this luxurious mocha chocolate icebox cake with a shot of espresso or a rich cappuccino to enhance the coffee undertones.
• Garnish with Flair: Top individual slices with a light dusting of cocoa powder, a sprinkle of chocolate shavings, or a dollop of fresh whipped cream for added decadence.
• Dessert Party Pleaser: Serve chilled at summer gatherings, book club meetings, or intimate dinner parties as a sophisticated make-ahead dessert that'll impress your guests with minimal effort.
• Temperature Perfection: Keep the cake refrigerated until just before serving to maintain its creamy texture and allow the flavors to stay wonderfully intense and cool.

Heavenly Ina Garten Mocha Chocolate Icebox Cake Recipe

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4.7 from 16 reviews

• Total Time: 30 minutes
• Yield: 8 1x

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Description

Ina Garten’s mocha chocolate icebox cake blends rich espresso and chocolate flavors in a chilled dessert. Layers of chocolate wafers and creamy mascarpone create an elegant no-bake treat perfect for summer gatherings.

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Ingredients

Scale 1x2x3x

• 12 oz (340 g) mascarpone cheese, Italian
• 2 cups (480 ml) heavy cream, cold
• ½ cup (100 g) sugar
• ¼ cup (60 ml) Kahlúa liqueur
• 3 (8 oz/226 g) packages Tate’s Bake Shop chocolate chip cookies
• 2 tbsps unsweetened cocoa powder, such as Pernigotti
• 1 tsp pure vanilla extract
• 1 tsp instant espresso powder
• Shaved semisweet chocolate, for garnish

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Instructions

1. Whip Mocha Cream: Combine heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla in an electric mixer. Blend from low to medium-high speed until forming stable, voluptuous peaks.
2. Layer Foundation: In a springform pan, create a seamless base of chocolate wafer cookies, breaking pieces to fill any gaps completely.
3. Construct Cake Layers: Alternately spread mocha cream and arrange cookie layers, building five distinctive strata. Ensure each cream layer provides uniform, complete coverage, finishing with a cream-topped surface.
4. Chill and Develop Flavors: Wrap the assembled dessert in plastic and refrigerate for 8-12 hours, allowing flavors to meld and texture to mature.
5. Prepare for Serving: Release pan edges with a sharp knife, remove springform collar, and garnish with delicate semisweet chocolate shavings scattered across the creamy surface.
6. Final Presentation: Slice into precise wedges and serve chilled, showcasing the elegant mocha chocolate icebox cake’s rich, harmonious essence.

Notes

• Chill Thoroughly: Minimum 8-12 hours refrigeration ensures cookies soften perfectly and flavors meld beautifully, transforming crisp wafers into silky, cake-like layers.
• Whip with Precision: Monitor cream mixture closely while blending, stopping exactly when stable, voluptuous peaks form to prevent over-beating and potential separation.
• Cookie Placement Matters: Break chocolate wafers strategically to cover pan bottom completely, creating a seamless foundation without gaps for structural integrity.
• Garnish Brilliantly: Chocolate shavings aren’t just decoration—they add delightful textural contrast and enhance the dessert’s elegant mocha presentation.

• Prep Time: 30 minutes
• Category: Desserts
• Method: None
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 496
• Sugar: 25 g
• Sodium: 130 mg
• Fat: 36 g
• Saturated Fat: 22 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 93 mg