Fearless Icebox Cake

The reason I call this "Fearless" is due to the fact that it is nothing but sugar, cream, butter, and chocolate. So if you dare to make this yummy treat, you cannot be easily scared off. Of course, even if you are easily frightened by such things as fat and calories, this dessert is kept in the freezer, so you can tell yourself that it will last for a long time (aka, despite the fact that you will be sooo tempted, there will be no using "but it's going to go bad if I don't eat it all!" as an excuse.)

Be sure to use crisp chocolate chip cookies and feel free to even add some extra chocolate chips in the whipped cream mixture if you are a choco-holic like me.

Fearless Icebox Cake

Adapted from Ina Garten

2 cups cold heavy cream

8 ounces Italian mascarpone cheese

1/2 cup sugar

1/2 cup coffee liqueur, such as Kahlua

2 tablespoons unsweetened cocoa powder, such as Pernigotti

1 teaspoon instant espresso powder

1 teaspoon pure vanilla extract

3 (8-ounce) packages crispy chocolate chip cookies, such as Tate's Bake Shop, or homemade

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, 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 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 of each, 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. Sprinkle the top with the chocolate, cut in wedges, and serve cold.