I think I should just add a category on my blog called “I love Ina Garten!” Every time I try to expand my horizons and use new recipes and cookbooks I am always led right back into Ina’s arms. I love how simple the ingredients are and how delicious everything turns out.
I have had my eye on this recipe for months and I finally had an excuse to try it out. Last weekend I hosted a dinner party with our friends Nick, Sam, Cheng, and Jim which was really really fun. I know these guys love dessert so I added the ingredients for this cake to my shopping list. I was pleasantly surprised when I had everything in my fridge/pantry to whip up this cake except cookies and espresso powder (which is my new favorite ingredient by the way.) There is something about chocolate chip cookies layered between homemade mocha whip cream that makes my mouth water.
The final project tasted much better than it looked, next time I will use softer cookies, maybe chewy chips ahoy or homemade, and a smaller spring form pan. My pan is 11 inches instead of the standard 8 inch pan so my cake only had 3 layers instead of 5. Oh well, we all still enjoyed it. Here is the recipe…
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
½ cup sugar
¼ cup Kahlua liqueur
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 8-ounce packages very thin chocolate chip cookies
Using an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
To assemble the cake, arrange the chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible (I break some cookies to fill in the spaces). Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers, ending with a layer of cream. Smooth the top, 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. Smooth the edge with a knife and sprinkle the top with the chocolate. Cut in wedges and serve cold.