January 8, 2013

In the Kitchen: Mocha Chocolate Icebox Birthday Cake


I'm an Epiphany baby. I've always enjoyed having my birthday so close to Christmas because it is like a continuation of the party, but this year it caught me off guard, I wasn't ready. Since high school I've been making my own birthday cakes. I'm not neglected, it is something I enjoy doing. So, when Friday afternoon came around, I had friends coming in town, and I still felt stuffed with coconut cake from the weeks before I decided to switch it up. I made my first icebox cake. Yes, it wasn't perfect. It came out of the pan a little funny, but it was light and delicious. The perfect cake after weeks of heavy desserts. I'm glad that there is a considerable amount left over, because that means I can keep celebrating my birthday all week.

Mocha Chocolate Icebox Cake
adapted from Ina Garten

2 cups heavy cream
8 ounces cream cheese
1/2 cup sugar
1/4 cup coffee liqueur
2 tablespoons dark cocoa powder
2 tablespoons coffee
1 teaspoon vanilla
1 package crunch chocolate chip cookies (roughly 40 cookies)
Shaved dark chocolate

Method:
In a large bowl combine heavy cream, cream cheese, sugar, coffee liqueur, dark cocoa powder, coffee, and vanilla. Beat ingredients with an electric mixer with whisk attachment until stiff peaks form, starting on low and gradually raising to high.

To assemble the cake, place one layer of cookies in the bottom of a spring form pan, breaking cookies if necessary to create an even layer. Spread a third of the whipped cream mixture over the covers making sure to meet the sides. Continue layering until all cookies and whipped cream mixture are used. Smooth the top and cover with plastic wrap. Place in the fridge and allow to cool for at least 12 hours.

Once cooled, run a sharp knife around the edge of the spring form pan to help cake release. Sprinkle with shaved chocolate and serve cold.


 

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