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Mocha Icebox Cake

Yield 8 Servings
It's hard to believe you only need 6 ingredients to make this scrumptious Mocha Icebox Cake. Jazz up the chocolate sauce with coffee liqueur if desired!

Ingredients

  • 2 cups heavy cream, chilled
  • 2 1/2 cups mini marshmallows
  • 1 tablespoon instant espresso powder
  • 3 1/2 ounces semisweet chocolate, finely chopped
  • 26 Nabisco Famous chocolate wafer cookies
  • 12 ounces bittersweet chocolate, finely chopped
  • 1 1/2 tablespoons Kahlua or other coffee liqueur, optional

Nutrition Information

  • calories 315
  • fat 26 g
  • satfat 16 g
  • protein 2 g
  • carbohydrate 22 g
  • fiber 1 g
  • cholesterol 82 mg
  • sodium 37 mg

How to Make It

  1. Make cake: Line a 9-inch loaf pan with plastic wrap; tuck it into corners and leave a 1-inch overhang. Mix 1/2 cup cream, marshmallows and espresso powder in a saucepan. Cook over medium-low heat, stirring, until marshmallows melt and espresso dissolves. Remove from heat; whisk in chocolate until melted. Scrape into a bowl; let cool to room temperature, whisking occasionally, 20 to 25 minutes.

  2. Pour remaining 1 1/2 cups cream into a bowl; whip with an electric mixer until soft peaks form. Fold a cup of whipped cream into chocolate mixture. Gently fold chocolate mixture into remaining whipped cream, taking care not to deflate cream. Arrange 3 cookies in a single layer on bottom of pan. Scrape 1 cup of mousse over cookies and smooth with an offset spatula. Stand one cookie up on each short end of pan.

  3. Arrange 3 cookies on top of mousse. Spread quarter of remaining mousse evenly over cookies. Repeat with remaining ingredients, forming 5 layers of mousse and ending with cookies. Cover pan with plastic; freeze for at least 6 hours.

  4. Make sauce: Melt chocolate and 8 Tbsp. water in a bowl set over pan of simmering water. Stir in liqueur, if desired. Serve cake with sauce.