Icebox Cakes

PHOTO: Hannah Rosenberg

by Hannah Rosenberg

Over quarantine I baked a lot of desserts. Sometimes I followed complicated recipes with multiple steps that required proofing, resting doughs, or long cooling times. Other times I stuck to the classics as I sought comfort from the Zoom world in the nostalgia and simplicity of brownie batter and classic American chocolate chip cookies.

And then there were moments when I wanted to create an elaborate dessert, without putting in the effort of making one. And an icebox cake, a dessert composed of alternate layers of cookies and creamy filling that all softens in the fridge overnight, matched my pursuit.

This icebox cake recipe contains stacks of chocolate chip cookies layered between a mocha mascarpone frosting, creating a cake-like texture after resting in the fridge. The tiramisu-like filling is also perfect by the spoonful or spread on a cookie.This icebox cake is great for when you are craving a baking project and comforting dessert, but are looking for something that you can make in a college kitchen. How precise you are with assembling the cake is up to you. Let yourself have fun in the kitchen and enjoy the process.

Mocha Mascarpone Icebox Cake Recipe (from Seriouseats.com) Prep time: 15-40 mins (depending on whether homemade cookies are used) Yields: one 8-9 inch cake, serving 12-16 people

Ingredients:

Cookie layer • Make your favorite crispy chocolate chip cookies recipe, or use store bought crispy chocolate chip cookies (I like Tates).

Mocha mascarpone filling • 2 cups mascarpone, cold • 2 cups heavy cream, cold • 1/3 cup brown sugar, firmly packed • 1/4 cup bittersweet liqueur, such as crème de cacao or Kahlúa • 1/3 cup high-fat Dutch cocoa powder • 1 1/2 tsp. instant espresso powder, plus more to taste 1 1/2 tsp. vanilla extract, plus more to taste 1/4 tsp. salt

Equipment • Stand or handheld mixer • 8 or 9 in. springform pan, or an 8 or 9 in. cake pan

Directions:

To make the filling: 1. Whisk the mascarpone, heavy cream, brown sugar, liqueur, Dutch cocoa powder, instant espresso powder, vanilla extract, and salt on low speed until the mixture combines. 2. Once the filling comes together, increase mixer speed to medium and whip until the mixture can hold soft peaks. 3. Adjust the seasoning of the filling to taste, and resume whipping on medium speed until the cream is stiff like frosting. 4. Place in the fridge until ready to assemble.

To assemble: 1. Place 6-7 oz. (about 2 large ice cream scoops) in the bottom of the cake pan, spreading the filling on the bottom with an offset spatula or spoon. 2. Place chocolate chip cookies in a flower formation on top of the filling; fix one cookie in the center and arrange a few cookies around it.

It’s okay if there are gaps between the edges of the cookies. 3. Spread 6-7 oz of prepared filling on the cookie layer, and then place cookies on top in the same formation, arranging the cookies so they cover the gaps between the cookies from the previous layer. 4. Spread filling on top of your final cookie layer, and garnish with chocolate shavings or cookies as you please. 5. Once the cake is assembled, place in the fridge for 6-18 hours, until softened and can be cut with a knife. 6. Let the cake sit at room temperature for five minutes before serving, and enjoy!