HOT DAMN this cake is so so good. I know I say this about a lot of recipes, but this cake is one of my favorites. I have made it several times before, and every time I fall in love all over again. At this point you have probably noticed I make a lot of Barefoot Contessa recipes, she is my cooking soulmate because her recipes are approachable, fairly simple and TASTY! This one does not disappoint. The best part…? No baking required? And theres booze in it…that’s good too. Before you run to the store to get the ingredient for this cake make sure you have a springform pan!
WHAT YOU’LL NEED
12 oz Italian Mascarpone cheese
Instant Espresso Powder
Chocolate Chip Cookies (Tate’s Bake Shop is the best!)
Combine the heavy cream, mascarpone, sugar, coffee piquet, cocoa powder, espresso powder, and vanilla. Mix on low speed until the mixture forms firm peaks.
Take your springform pan and cover the bottom as much as possible with the cookies, don’t be afraid to break them up! Cover with a layer of the mocha mixture and continue the process (cookies, layer, cookies, layer)….you get the point.
Cover and place in the fridge overnight, you’ll be so happy the next day!
Thanks Ina for the recipe!
EASY + DELICIOUS