Mocha Ice Box Cake (Chefs We Love- Year Three: Volume 10; February, 2013)

Prep time: 30 min
Chill time: 8 hours
Ready in: 8 hours, 30 min
Serves: 8

Ingredients:
2 c. cold heavy cream
8 oz. mascarpone cheese
1/2 c. sugar
1/4 c. Kahlua
2 T. cocoa powder
1 tsp. espresso powder (beans ground very finely)
1 tsp. vanilla extract
24 oz. thin chocolate cookies
Shaved semisweet chocolate (for garnish)

Directions:
- Combine heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder, and vanilla in bowl of electric mixer fitted with whisk attachment

- Mix on low speed to combine and then raise speed until firm peaks are formed
- Arrange cookies on bottom of an 8" springform pan to cover bottom

- Spread 1/3 of mocha cream evenly over cookies

- Layer more cookies on top, followed by another 1/3 of cream

- Continue once more, ending with cream

- Smooth top, cover with plastic, and refrigerate for 8 hours
- Run a small knife around outside of cake and remove sides of pan

- Sprinkle top with chocolate, cut in wedges, and serve cold


*Jen found recipe here