Mocha Icebox Cake

Health score
3%
Mocha Icebox Cake
45 min.
8
666kcal

Suggestions


Indulge your senses with the delightful Mocha Icebox Cake, a dessert that perfectly marries the rich flavors of chocolate and coffee. This no-bake treat is not only a feast for the eyes but also a heavenly experience for your taste buds. With just 45 minutes of prep time, you can create a stunning cake that serves eight, making it an ideal choice for gatherings, celebrations, or simply a sweet escape after a long day.

Imagine layers of velvety chocolate mousse, made from bittersweet chocolate and fluffy whipped cream, interspersed with crunchy chocolate wafer cookies. Each bite is a harmonious blend of textures and flavors, enhanced by the optional splash of Kahlua for those who enjoy a little extra kick. The addition of mini marshmallows adds a playful touch, making this cake not only delicious but also fun to make.

Whether you're a seasoned baker or a novice in the kitchen, this Mocha Icebox Cake is a breeze to assemble. Just layer, freeze, and serve with a warm chocolate sauce for an unforgettable dessert experience. Treat yourself and your loved ones to this decadent delight that promises to impress and satisfy. Get ready to dive into a world of chocolatey goodness!

Ingredients

  • 12 ounces bittersweet chocolate finely chopped
  • 26  chocolate wafers such as nabisco famous 
  • cups cup heavy whipping cream chilled
  • tablespoon espresso powder instant
  • 1.5 tablespoons rum / brandy / coffee liqueur 
  • 2.5 cups marshmallows mini
  • 3.5 ounces bittersweet chocolate finely chopped

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk
  • plastic wrap
  • loaf pan
  • hand mixer
  • offset spatula

Directions

  1. Make cake: Line a 9-inch loaf pan with plastic wrap; tuck it into corners and leave a 1-inch overhang.
  2. Mix 1/2 cup cream, marshmallows and espresso powder in a saucepan. Cook over medium-low heat, stirring, until marshmallows melt and espresso dissolves.
  3. Remove from heat; whisk in chocolate until melted.
  4. Scrape into a bowl; let cool to room temperature, whisking occasionally, 20 to 25 minutes.
  5. Pour remaining 1 1/2 cups cream into a bowl; whip with an electric mixer until soft peaks form. Fold a cup of whipped cream into chocolate mixture. Gently fold chocolate mixture into remaining whipped cream, taking care not to deflate cream. Arrange 3 cookies in a single layer on bottom of pan. Scrape 1 cup of mousse over cookies and smooth with an offset spatula. Stand one cookie up on each short end of pan.
  6. Arrange 3 cookies on top of mousse.
  7. Spread quarter of remaining mousse evenly over cookies. Repeat with remaining ingredients, forming 5 layers of mousse and ending with cookies. Cover pan with plastic; freeze for at least 6 hours.
  8. Make sauce: Melt chocolate and 8 Tbsp. water in a bowl set over pan of simmering water. Stir in liqueur, if desired.
  9. Serve cake with sauce.

Nutrition Facts

Calories666kcal
Protein3.99%
Fat60.77%
Carbs35.24%

Properties

Glycemic Index
13.75
Glycemic Load
14.37
Inflammation Score
-7
Nutrition Score
12.769999905773%

Nutrients percent of daily need

Calories:666.3kcal
33.32%
Fat:45.33g
69.74%
Saturated Fat:26.63g
166.41%
Carbohydrates:59.15g
19.72%
Net Carbohydrates:54.08g
19.66%
Sugar:39.51g
43.9%
Cholesterol:70.92mg
23.64%
Sodium:147.61mg
6.42%
Alcohol:0.61g
100%
Alcohol %:0.51%
100%
Caffeine:68.81mg
22.94%
Protein:6.7g
13.4%
Manganese:0.88mg
43.8%
Copper:0.8mg
39.92%
Magnesium:113.53mg
28.38%
Iron:4.38mg
24.31%
Phosphorus:206.2mg
20.62%
Fiber:5.07g
20.29%
Vitamin A:904.45IU
18.09%
Potassium:431.82mg
12.34%
Zinc:1.82mg
12.13%
Vitamin B2:0.19mg
11.25%
Selenium:7.85µg
11.22%
Calcium:80.72mg
8.07%
Vitamin E:1.01mg
6.75%
Vitamin D:0.95µg
6.35%
Vitamin B3:1.24mg
6.22%
Vitamin K:6.34µg
6.04%
Vitamin B1:0.07mg
4.62%
Vitamin B5:0.39mg
3.92%
Vitamin B12:0.21µg
3.53%
Folate:11.7µg
2.93%
Vitamin B6:0.05mg
2.5%
Source:My Recipes