Ina Garten's Mocha Chocolate Iceberg Cake

Softer and creamier than ice cream, a perfect, simple summer dessert

This recipe is featured on RecipeNewZ

Source
Cookies: The food we eat blog
Filling: Ina Garten's
Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips


Taste 5 (out of 5)

Difficulty 2 (out of 5)

Ingredients
For the cookies (1085 cal)
- 3/4 cup all-purpose flour (340 cal)
- pinch salt
- 1/2 tsp baking soda
- 1 tbsp apple vinegar
- 4 tbsp unsalted butter, softened (410 cal)
- 1/4 cup granulated sugar (195 cal)
- 2 tbsp light brown sugar (70 cal)
- 1 tbsp light corn syrup (30 cal)
- 1 egg white (15 cal)
- 1 tbsp milk (10 cal)
- 1/2 tbsp vanilla extract (15 cal)
For the filling (1885 cal)
- 1 cup cold heavy cream (820 cal)
- 6 oz mascarpone cheese (765 cal)
- 1/4 cup sugar (195 cal)
- 2 tbsp Kahlua liqueur (90 cal)
- 1 tbsp unsweetened cocoa powder (10 cal)
- 1/2 tsp instant espresso powder
- 1/2 tsp pure vanilla extract (5 cal)
- shaved semisweet chocolate or cocoa powder, for garnish
Total: a 6 inch cake, 8 servings, 3770 cal, 471 cal / serving

Instructions
For the cookies
1. Preheat oven to 375F.
2. Line a large baking sheet with parchment paper. Using the bottom of a 6 inch springform pan, trace 4 6 inch circles on the parchment paper, spacing them 2 inches apart from each other. Invert the paper so the pencil marks are facing the sheet and do not touch the dough. Set aside.
3. Using an electric mixer beat together the butter, sugars, and corn syrup at low speed using the paddle attachment, until blended (about 1 minute). Add egg white, milk, and vanilla. Mix until fully incorporated and smooth, about 1 minute. Using rubber spatula, scrape bottom and sides of bowl.
4. In a small bowl, pour one tablespoon of apple vinegar over baking soda, and mix until you only see bubbles, and no baking soda grains. Add to the bowl with the dough.
5. With the mixer running on low speed, add the flour. Mix until just combined.
6. Separate the batter into 4 equal parts and scoop it out onto the parchment paper, filling the 4 circles and smoothing the batter.
7. Bake until cookies are deep golden brown and flat, about 10 - 12 minutes.
8. Cool cookies on the baking sheet for 3 minutes. Using a wide spatula, transfer to wire rack and let sit until crisped and cooled.
For the filling
9. In a large bowl combine all the filling ingredients, and whisk with an electric mixer until stiff peaks form.
For assembly
10. Place one giant cookie at the bottom of a 6-inch springform pan. Spread a 1/5 of the cream evenly on top of the cookie. Add the second cookie and proceed until the last cream layer is on top. Smooth the top, cover with plastic wrap and refrigerate overnight.
11. Before serving, remove from the springform pan and the plastic wrap, and decorate with chocolate shavings or cocoa powder.

Afterthoughts
- It’s very hard to stop eating this cake! Absolutely delicious!
- I saw this recipe on Ina Garten’s Foodnetwork show and simply knew that I had to make it :-).
- I halved Ina's recipe.
- Ina’s recipe was calling for 18 oz thin crisp chocolate chip cookies (or 9 oz for the amount I made), but I did not have any such cookies ready, so I made my own, and skipped the chocolate chips.
- If you use store bought cookies and mascarpone this recipe is super-easy. If you’re looking for a challenge, make your own cookie and mascarpone, like I did.