Ina Garten once said that her mocha chocolate ice box cake was so delicious that it “made a grown-up man cry.”
Garten’s recipes include cheese, coffee, kahlua, and Tates Bake Shop chocolate chip cookies.
It takes almost no time to make, but there are 10 layers of delicious cakes, which is very impressive.
Since the beginning of the pandemic, I have created over 12 InaGarten recipes.
NS “Barefoot Contessa” star is my biggest inspiration The kitchen became comfortable and taught me various delicious (but easy) things. pasta, breakfast, When Cocktail recipe.
Under Garten’s guidance, I made everything from The perfect cosmo anytime NS Five cheese penne It can warm you on the coldest nights.
Still, for the last 16 months or so (what time is it?), I haven’t tried one of the Garten desserts.If Cooking was a new world for me, Then baking was another universe. Dessert wasn’t my specialty unless I counted to follow the instructions behind the Funfetti mix.
But then I came across an interview with an old Garten who changed everything.
Garten once said that her mocha chocolate ice box cake “makes a grown-up man cry.”
In an interview with Epicurious, “Barefoot Contessa” star explained why Mocha chocolate ice box cake It was one of her reliable recipes.
Garten revealed that she was first inspired by a “great caterer” friend. He told her that his simplest recipe was a cake of whipped cream and Nabisco chocolate wafers layered on top of each other.
“I thought it was a very good concept, so I thought I’d do it with something more interesting,” she said. “So I took Tate’s chocolate chip cookies and added kahlua and cocoa powder. I made it into mocha whipped cream and then put them in the fridge, and the grown-up man cried. “
“It takes five minutes to make everything,” she added. “And when you’re entertaining, it’s easy because you make it the day before.”
It’s a delicious cake that makes men cry, but was it still so easy to make? I knew I needed to end my self-imposed baking ban and give Garten’s recipe a chance.
Garten’s Mocha Chocolate Ice Box Cake contains cheese, coffee and cookies.
To make a cake at home, you need the following:
Tate’s Bake Shop 3 (8 oz) package of chocolate chip cookies
12 oz Italian mascarpone cheese
2 cups of cold cream
¼ cup kahlua spirit
½ cup of sugar
2 tablespoons of unsweetened cocoa powder
1 teaspoon of instant espresso powder
1 teaspoon of pure vanilla extract
Semi-sweet chocolate (for garnish)
If you can’t find Tate’s Bake Shop in your local supermarket, Garten is recommended Instead, use another thin, crisp chocolate chip cookie in your recipe.
First, I put almost all the ingredients in a bowl of an electric mixer.
Following Garten’s recipe, I added heavy cream, mascarpone cheese, sugar, kahlua, cocoa powder, espresso powder, and pure vanilla extract.
Then it was time to mix.
I used my parents’ electric mixer whisk attachment and started it at low speed to combine all the ingredients.
Slowly speed up until the mocha whipped cream formed a hard peak on the whisk attachment.
And just like that, my stuffing was ready!
It was less than 5 minutes, so I was already making a cake.
First, I covered the bottom of an 8-inch spring foam pan with a layer of chocolate chip cookies.
Garten says it’s important to cover the bottom of the pot as much as possible and break some cookies to fill the space.
Then I added the first packed bed.
According to Garten’s recipe, I spread one-fifth of the mocha whipped cream evenly over the cookies.
I put another layer of cookies on it.
As Garten instructed, I made sure the cookies were flat and touching, and split more pieces to fill the layers as much as possible.
I kept switching between cookies and mocha whipped cream until I had 5 layers each, and finally I put the cream layer on top.
The whole process was very simple and much more subdued than my youthful baking attempt. Barely 10 minutes have passed and it’s almost done.
The top of the cake was smoothed with a spatula and covered with plastic wrap.
Then I threw the cake into the fridge and left it overnight.
The next day, I carefully removed the cake from the pot and added the final decoration.
Before removing the sides of the pot, I hung a knife on the outside of the cake.
Next, I took a bar of semi-sweet chocolate and used a vegetable peeler to create a pile of chocolate shavings and sprinkled it over the entire edge of the cake. What is the key to getting those nice curls? Please proceed slowly and steadily with a peeler.
After decorating, I returned to admire the first cake I made in a few years.
Garten’s Mocha Chocolate Ice Box Cake was so easy to make that it never even came out of the box!
And the cake was great. Mocha whipped cream is a pleasant light brown shade, with chocolate shavings giving the cake a special decorative touch and an even nicer pop colour.
When I cut the slices, the cake was even more impressive.
Garten’s Mocha Chocolate Ice Box Cake has a total of 10 layers, each clearly visible in nice large slices.
Chocolate chips from Tate’s cookies are also scattered throughout, attractively dripping throughout the layers.
It’s time to dig down! And the garten mocha chocolate ice box cake was absolutely delicious.
When I first saw the garten cake recipe, I thought it tasted like tiramisu because it contained a lot of the same ingredients. However, mocha chocolate ice box cakes are definitely denser than classic Italian desserts. It was surprisingly durable thanks to the cookies, and it tasted much richer and buttery than originally expected. I thought cookies carry mocha whipped cream very well, and I loved the chocolate chips I got with almost every bite.
Garten claims that this cake makes a grown-up man cry, so I knew I needed to have my dad try the piece. And while he didn’t shed tears, he thought the cake was delicious — he wished he had more Kahlua to kick it more.
What I liked most about Garten cakes was that the longer they were kept in the fridge, the better they actually tasted.
It took my family a few days to complete the Mocha Chocolate Ice Box Cake, and every day we really loved it more and more. Consistency is similar to frozen pepperridge farm cakes available in grocery stores, but with a much more exciting taste.
Overall, I think Garten’s recipe is a great dessert. It’s freshly baked and can be eaten cold, so it’s a hassle to use the oven, and it’s perfect for hot days when you don’t want a thick layer of chocolate. Still, it’s decadent and buttery enough during the winter. When I see this at a holiday party, I definitely don’t say no.
But the best thing about garten cakes is that they are very accessible, just like common recipes. Whether you’re making this with a kid or have kid-level baking skills (well, I), this is one of the easiest desserts you can make from scratch.
And who knows? Maybe it really makes some grown-up men cry.
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