Mocha Chocolate Chip Icebox Cake

Recipe View In a large bowl, combine the chilled heavy cream, softened mascarpone cheese, granulated sugar, instant espresso powder, and vanilla extract. (Prep time: ~5 minutes)

Recipe View Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form. Be careful not to overwhip. (Mix time: ~5-7 minutes)

Recipe View Select an 8-inch cake pan or springform pan. Arrange a single layer of chocolate chip cookies at the bottom, ensuring to cover as much surface area as possible. Break cookies as needed to fill gaps. (Assembly time: ~5 minutes)

Recipe View Spread 1/3 of the whipped cream mixture evenly over the cookie layer. (Layering time: ~3 minutes)

Recipe View Place another layer of chocolate chip cookies on top of the cream, lying them flat and touching. (Layering time: ~5 minutes)

Recipe View Spread 1/2 of the remaining cream over the second cookie layer. (Layering time: ~3 minutes)

Recipe View Repeat with the remaining cookies and cream, ending with a layer of cream on top. (Layering time: ~8 minutes)

Recipe View Smooth the top of the cake with a spatula or knife. (Finishing time: ~2 minutes)

Recipe View Cover the cake tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cookies to soften. (Chill time: ~4 hours to overnight)