Mocha Icebox Cake

Cakes, Chocolate, Desserts

Mocha Ice Box Cake

It’s summer now.

Yep. Time to slather on that sun tan lotion, squeeze into a bathing suit :/ and eat all the watermelon available.

Summer has never been my season. I’m more of a fall leaves, scarves kind of girl (even though I live in LA, I know I’m complicated) but this is how I embrace the season: cakes that require no oven. Cakes that aren’t really cakes! Because there’s no batter, no icing, no nothing cake-like. Except this recipe relies on cookies to soak up all the mascarpone/coffee/chocolate mixture and then it slices up so lovely, so deliciously.

This cake is very tiramisu-like. The flavors are v v similar except you don’t have to both with lady fingers, which if I’m speaking honestly, is the biggest bummer about tiramisu. Most lady fingers are dry and bland and taste like cardboard. Of course, we could make our own but am I really going to do that??! I mean, maybe, yes, very likely. I am the type…stand-by maybe we’ll do this.

Mocha Icebox Cake

Mocha Icebox Cake

Mocha Icebox Cake

Mocha Icebox Cake

But there are also time when I want dessert thrown together in the matter of 30 minutes. THIS IS IT YOU GUYZ.

This is that dessert you can do when you got a last minute BBQ invite. You know, those last minute invites that are so last minute, they start to make you wonder if you are just a replacement for someone cooler who couldn’t make it. Maybe you are but who cares. Walk in with dis fine thing and you’re instantly way cooler than the loser who couldn’t make it.

I have plans for your summer. And they involve this.

Mocha Icebox Cake

Mocha Icebox Cake

Serving Size: 1 (six-inch) icebox cake


  • 1/4 cup dark rum
  • 1/4 cup light or dark brown sugar
  • 1 teaspoon of instant espresso powder
  • Pinch of salt
  • 1/2 cup heavy whipping cream
  • 16 ounces of mascarpone cheese, at room temperature
  • 3 tablespoons cocoa powder, plus 1 tablespoon for garnish
  • 1 9 ounce pack of Nabisco chocolate wafer cookies


  • To a small saucepan, add the dark rum, brown sugar, espresso powder and salt. Stir until espresso powder has dissolved; cook until reduced by almost half, about 5 to 7 minutes. Remove the pan from the heat and set aside to cool.
  • Meanwhile, in a bowl of a stand-up mixer (you could also do this with a hand-mixer) with the whisk attachment, add the heavy cream. Whip until light and fluffy, until it’s reached medium peaks, about 2 minutes. Scoop into a small bowl and set aside. In the same bowl of the stand-up mixer (no need to wash it out) with the paddle attachment, add the mascarpone cheese. With the mixer on low, slowly pour in the rum syrup. (It may appear curdled but it won’t affect the flavor at all—don’t stress about it!) Sift in the cocoa powder and fold it in until it’s completely combined. Lastly, fold in the whipped cream—it should be light and fluffy.
  • On a cake stand or large plate, arrange 6 cookies in a circle and place 1 in the center. Add a dollop of mascarpone cheese mixture to the center and spread it out into one even layer. Repeat with remaining mascarpone cheese mixture and cookies, making about 4 more layers, ending with the cheese mixture. Cover lightly with plastic wrap and transfer to the refrigerator for at least 3 hours, ideally overnight. Just before serving, dust liberally with cocoa powder.
Nutrition Facts
Mocha Icebox Cake
Amount Per Serving (6 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Maureen | Orgasmic Chef June 22, 2015 at 12:21 am

    I made one of these recently for the oldies in the nursing home and it took every ounce of willpower not to eat it before I brought it to them. Love it! I know it’s easy and it uses cookies but still… yummy.

  • Reply AP June 22, 2015 at 1:56 am

    Thank you very much i will make mine tonight.

  • Reply [email protected] June 22, 2015 at 4:17 am

    Ha ha, I love your honesty and I totally relate! I’ve always felt the same way when a late invite comes and you almost want to say no just for principal and the fact that you don’t have time to make homemade ladyfingers.

  • Reply heather June 22, 2015 at 6:46 am

    love the cake stand…where’s it from. the cake looks pretty incredible too 🙂

  • Reply Sydney | Modern Granola June 22, 2015 at 8:33 am

    I love icebox cakes! I’ve never made a chocolate one before, so I guess I have a fun project to do!
    Happy Summer!
    xx Sydney

  • Reply James June 22, 2015 at 10:58 am

    Wow! What a great, easy, delicious dessert!! I kinda wanna just make that mascarpone spread & dip oreos in it!!

  • Reply Katrina @ Warm Vanilla Sugar June 22, 2015 at 2:42 pm

    PERFECT summer food!!! Holy yum!

  • Reply Deanne June 22, 2015 at 5:01 pm

    I love a good icebox cake but have not tried a boozy one yet. I know what I’m making for 4th of July now.. Thanks!

  • Reply RLT June 23, 2015 at 9:05 am

    Would it be wrong to serve the cream and cheese mixture in a pretty bowl with the dusted cocoa and serve the cookies around it like crackers and dip?? Crispier but just as good, no? I’d call it Mocha Icebox Dip (dessert).

  • Reply Linda | A La Place Clichy June 23, 2015 at 9:45 am

    What an interesting looking cake! I am also a crazy scarf lady (my scarf collection is quite impressive) so I am loving the vibes from this (sort-of) cake! Yum!

  • Reply Shari Kelley June 23, 2015 at 2:10 pm

    I love all of these flavors! I have not tried an icebox cake yet, but they look so good and the fact that they are easy is even better. I agree with you that these cookies are a lot better than ladyfingers! Thanks for sharing your recipe!

  • Reply Mary Frances June 24, 2015 at 7:04 am

    Yum! This sounds so simple and delicious! What a bonus for not having to turn on the oven!

  • Reply aelw July 2, 2015 at 8:33 am

    Love the cake stand! Where is it from?