Mocha Hazelnut Icebox Cake

This icebox cake is ultra-creamy thanks so mascarpone cheese, and has so much flavor from cocoa powder, espresso powder, and a splash of hazelnut liqueur. Topped with toasted hazelnuts and shaved chocolate, it's so easy to make, and is sure to wow your guests.

Prep Time 20

Chilling time 12

Total Time 12 20

Servings

Calories 552kcal

Equipment

1 9-inch springform pan (or a 9-inch baking dish)

Ingredients

For the Cream:

16 ounces mascarpone cheese cold (450g)
2 cups heavy cream cold (460ml)
1/2 cup granulated sugar 100g
1/3 cup hazelnut liqueur such as Frangelico (80ml)
2 tablespoons unsweetened cocoa powder 15g
1 1/2 teaspoons instant espresso powder 3g
2 teaspoons vanilla paste or extract
1/4 teaspoon fine sea salt

For the Cake:

1 8-ounce package thin chocolate chip cookies (recommended, Tate's Bake Shop)
3 7-ounce sleeves chocolate wafer cookies (recommended, Goya Chocolate Maria Cookies)
3 tablespoons Shaved semisweet chocolate for garnish
1/4 cup Chopped toasted hazelnuts for garnish

Instructions

To assemble the cake, arrange a flat layer of wafer cookies (about 10 Maria cookies), covering the bottom as much as possible. Break some cookies as needed to fill in the gaps. Spread a fifth (240g, or about 1 1/3 cups) of the cream mixture evenly over the cookies. Place a layer of chocolate chip cookies on top (7 Tate’s cookies, plus a couple of broken wafer cookies to fill in the gaps), followed by another fifth of the cream. Continue layering cookies and cream, alternating types (2 layers chocolate chip, 3 layers chocolate wafer), until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight, or up to 2 days ahead.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate and hazelnuts, cut in slices, and serve cold.

Notes

Tip: Make sure cream mixture is still cool before spreading. If it has warmed up a bit, chill it for 20 minutes before using. Cream can be made up to a day ahead and kept cold in the refrigerator. Whip it to loosen it before spreading.

Nutrition