Mocha Icebox Cake

Mocha Icebox Cake

During the scorching NYC summer of 2015, my mother tagged me on Facebook with a link to Bon Appétit’s Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting. “When it’s cool enough for baking again,” I said, but by the next day I had other thoughts. “Now that I think about it, I could make an icebox cake with those flavors.” And so it was.
This glorious mess of a cake is neither overly sweet nor bitter, the coffee serving as an accent to the chocolate cookies, which soften and become more cake-like the longer they sit in the mascarpone and cream, only the bare edges retaining crispness.
Notes: I used Nabisco Famous Chocolate Wafers and would recommend something similar, though I bet this would also be fun with Oreos. The amount of cookies you need might vary, especially if a lot of yours turn out to be broken, as mine were. If you want a stronger coffee flavor or a sweeter cake, no reason not to play with the sugar or espresso powder amounts.

Kaili Kreiner


  1. 1 1/2 cups heavy cream divided
  2. 2 tsps espresso instant powder
  3. 2 tbsps brown sugar
  4. 1 tsp vanilla
  5. 16 oz cheese mascarpone , softened
  6. 15 oz chocolate wafer cookies
  7. chocolate shavings


1440 mins
  1. Add Photo

    Bring ½ cup heavy cream to a boil, then stir in instant espresso powder, brown sugar, and vanilla extract. When the espresso powder and brown sugar are dissolved, allow to cool and then beat into the mascarpone.

  2. Add Photo

    Whip the remaining cream, and beat a heaping spoonful into the mascarpone mixture, then fold in the rest.

  3. Add Photo

    Layer over cookies in a 9x13” dish. This should make two layers. If you wish, use a vegetable peeler to make shavings from a bar of chocolate on top. Chill at least 8 hours.

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