Chocolate Mocha Refrigerator Cake

If you're entertaining this Easter and don't have a lot of time to make dessert, I have the perfect solution for you!  This Chocolate Mocha Refrigerator Cake is not only delicious but also simple to make.  It needs to be made a day ahead so one less thing to stress about on the big day. 

And, did I mention versatile? All you have to do to make it your own is use a different flavor cookie and a different flavoring in the whipped filling.  See my suggestions below in the recipe. 

It's adapted from Ina Garten's Mocha Chocolate Ice Box Cake and we all know Ina's recipes are the best!  I hope you give this one a try.

Shop this great value in Springform Pans HERE and Ina Garten's Cookbook, including this recipe, HERE!  (Affiliate Link)

Chocolate-Mocha Refrigerator Cake

Adapted from Ina Garten's Cookbook "How Easy is That?"  

Printable Recipe

2 cups heavy cream
12 ounces Mascarpone cheese (found in tubs in the cheese section of the store)
1/2 cup sugar
1/4 cup coffee liqueur or Kahlua
2 tablespoons unsweetened cocoa powder (I used Ghirardelli)
1 teaspoon instant espresso or instant coffee powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop *see note
Shaved semisweet chocolate, for garnish

In the bowl of an electric mixer with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low to combine and then slowly raise the speed, until it forms stiff peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch spring-form pan, covering the bottom as much as possible. (break some cookies to fill in the spaces.) Spread one-fourth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching (breaking some again to fit the spaces, followed by another fourth of the cream. Continue layering cookies and cream until there are 4 layers of each, ending with a layer of cream. Smooth the top with a spatula, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan and place cake (along with bottom of spring-form pan) on a serving plate. Sprinkle the top with the shaved chocolate and refrigerate until ready to serve.

Cut in wedges, and serve cold.

*Any flat, "crispy" cookie will work.

Additional Suggestions:

Bailey's Irish Cream instead of Kahlua with Nabisco Chocolate Wafer Cookies
Amaretto Liqueur with Amaretti Cookies
Chambord Liqueur with Nabisco Chocolate Wafer Cookies