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Overnight
ensatıon

One of Ina Garten’s most beloved desserts is also
one of her easiest: a no-bake cake!

PHOTOGRAPH BY JOHNNY MILLER

Several years ago, I asked a caterer friend of mine
what his most popular recipe was, and he replied instantly:
“Icebox cake!” Really? The old-fashioned one made from
chocolate wafers and whipped cream—the one that just tastes
like chocolate wafers and whipped cream? I thought about it
and decided the idea was great (and so easy!), but maybe it was
time for an updated, more flavorful version. I played around
and decided to layer really good chocolate chip cookies from
Tate’s Bake Shop (available nationally or at tatesbakeshop.com)
with whipped cream flavored with cocoa powder, vanilla,
espresso and—oh, yes—Kahlúa liqueur. Now I was on to
something! The best part of this recipe is that there’s no baking
at all. You simply layer the cookies and mocha whipped cream
in a springform pan and let everything sit overnight in the
fridge; then the next day, you transfer the cake to a serving plate
and top it with some shaved chocolate. The only problem is,
once you’ve served it, your friends will ask you to make this
cake every time they come for dinner!
This is
READERS’ CHOICE
one of Ina’s
most popular
recipes!

MOCHA CHOCOLATE ICEBOX CAKE 1. In the bowl of an electric mixer fitted with the whisk attachment,
ACTIVE: 20 min l TOTAL: 20 min (plus overnight refrigerating) l SERVES: 8 combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder,
espresso powder and vanilla. Mix on low speed to combine and
then slowly raise the speed until it forms firm peaks.
2 cups cold heavy cream
12 ounces Italian mascarpone cheese 2. To assemble the cake, arrange chocolate chip cookies flat in an
½ cup sugar 8-inch springform pan, covering the bottom as much as possible.
¼ cup Kahlúa liqueur (I break some cookies to fill in the spaces.) Spread a fifth of the
2 tablespoons unsweetened cocoa powder, such as Pernigotti mocha whipped cream evenly over the cookies. Place another layer
1 teaspoon instant espresso powder of cookies on top, lying flat and touching, followed by another
1 teaspoon pure vanilla extract fifth of the cream. Continue layering cookies and cream until there
3 (8-ounce) packages Tate’s Bake Shop chocolate chip cookies are 5 layers of each, ending with a layer of cream. Smooth the top,
Shaved semisweet chocolate, for garnish 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 into wedges and serve cold.

168 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016