Chocolate~Mocha Icebox Layered Cake

“Life is uncertain.  Eat dessert first.”  Ernestine Ulmer

A layered cake is always a crowd pleaser at a party and looks like you went through a great deal of effort to make it.  This dessert comes together in minutes, is chilled overnight and is perfect for easy entertaining.  Because of its coffee flavoring, I served it recently at a summer brunch.  With Kahlua, espresso, chocolate and mascarpone, the filling ressembles tiramisu in texture and taste.  The fun secret ingredient is actually layers of chocolate chip cookies!  This is a Barefoot Contessa recipe that I adapted.  The original had 5 layers in an 8 inch springform pan but was hard to slice.  I made mine in a 9 inch pan with only 3 layers.  This yielded 12 servings instead of 8 and with a cake this rich, that was perfect.  Ina recommends Tate’s Bakeshop cookies.  I chose Trader Joe’s gluten free cookies.  Any cookie works but you want to choose crispy, flat ones. When the cookie layers soften, the chocolate chips end up blending with the filling and you get a nice chocolate crunch in every bite of cake.  A nice cool summer special occasion cake that doesn’t heat up the kitchen.



  • Servings: 12
  • Difficulty: easy
  • Print

2 c whipping cream

12oz tub of mascarpone cheese

1/2 c sugar

1/4 c Kahlua liqueur

2 T unsweetened cocoa powder

1 t instant espresso powder

1 t vanilla

2-7oz packages of Trader Joe’s GF chocolate chip cookies

shaved dark chocolate for garnish

In a large bowl whip together all ingredients except the cookies and dark chocolate.  This will be thick and creamy.  In an 9 inch springform pan, place a layer of cookies.  Fill in any gaps with broken cookies.  Top with one third of the cream mixture.  Repeat twice.  Cover and refrigerate overnight.  In order for the cookies to soften,  make 24 hours before serving.  Let rest at room temperature about 10 minutes and run a knife around the edges before removing the sides of the pan.  Shave some chocolate on top before serving.


cream, mascarpone, cocoa, sugar, vanilla, espresso and Kahlua get whipped together.


The filling will be thick and creamy.


Bottom layer of cookies.


One third of cream filling being spread over the bottom layer of cookies.


Second layer of cookies.


Final layer of cream. Cake ready to chill.


These GF cookies from Trader Joe’s are so good! An airplane size of Kahlua is the perfect amount for this recipe!

image image


Life’s too short to skip dessert!

15 thoughts on “Chocolate~Mocha Icebox Layered Cake

    • YOU are the master of cake making Lili and every week I am in complete awe of your creations! I hesitate to post any of mine on FF but I am thrilled you are sharing a compliment. Thank you so much!!!

      Sent from my iPad


      • Wow.. thank you Johanne! That’s very sweet and really your cake here looks so delicious you’d just have to hesitate about whether you really want to share it with us or keep it all to yourself! hee hee 🙂

  1. Pingback: Get Your Chill On: 8 No-Bake Summer Desserts | French Gardener Dishes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.