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No Bake Mocha Ice Box Cake
When it's too hot to bake, go for a mocha ice box cake!
700ml thickened whipping cream
2 shots espresso shots
1 tsp vanilla bean paste
3 tbsp sugar
2 tbsp cocoa powder
4 tbsp mascarpone
500g choc chip cookies
200g Dark chocolate
200ml coconut oil
Let's get Cooking...
Add chocolate to a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time, until smooth.
Add oil and mix in until well combined.
Pour the chocolate onto the back of a flat baking tray. Allow to set at room temperature.
Use a large knife or bench scraper to scrape away the chocolate. It will roll into shards as you scrape it. Set aside.
Add cream, espresso, vanilla bean paste, sugar and cocoa powder to a large mixing bowl. Use a hand mixer to whip to soft peaks. Add mascarpone and whip to stuff peaks.
Add a layer of choc chip cookies on the bottom of a flat bottom, 8”, spring form cake tin. Break smaller pieces of cookies to fill in the gaps.
Add 1/4 of the cream on top and use a small offset spatula to spread around.
Repeat 3 times. Chill in the fridge overnight.
Carefully remove the cake from the spring form pan.
Drizzle with chocolate sauce and add chocolate curls on top.
Cut into slices to serve.
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