Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network
Ina adds sophisticated flavor with Kahlua and creamy mascarpone in this luscious, layered dessert that requires no baking! Subscribe to #discoveryplus to stream more of #BarefootContessa: https://ift.tt/Jz8Njf1 Get the recipe ▶ https://ift.tt/8dh7mys Subscribe to Food Network ▶ https://ift.tt/yoG2D9l Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Mocha Chocolate Icebox Cake RECIPE COURTESY OF INA GARTEN Level: Easy Total: 12 hr 20 min Prep: 20 min Inactive: 12 hr Yield: 8 servings Ingredients 2 cups cold heavy cream 12 ounces Italian mascarpone cheese 1/2 cup sugar 1/4 cup coffee liqueur, such as Kahlua 2 tablespoons unsweetened cocoa powder, such as Pernigotti 1 teaspoon instant espresso powder 1 teaspoon pure vanilla extract 3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop Shaved semisweet chocolate, for garnish Directions In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, 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 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. 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://ift.tt/HUZOSjV ▶ FULL EPISODES: https://ift.tt/eX0fbBL ▶ FACEBOOK: https://ift.tt/lJp0Iow ▶ INSTAGRAM: https://ift.tt/5MhsB0r ▶ TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #MochaChocolateIceboxCake Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network https://www.youtube.com/watch?v=eP4NmSNWVc8
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