“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.
CHOCOLATE~MOCHA ICEBOX LAYERED CAKE
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.
Life’s too short to skip dessert!