This no-bake Mocha Chocolate Icebox Cake has layers of coffee-flavored filling, chocolate wafer cookies and chocolate ganache. It’s so delightful and easy to make!
No-Bake Mocha Chocolate Cake
This icebox cake really is super easy to make. To start, you’ll dissolve some powdered espresso or coffee into hot milk. The goal here is to get a small amount of very strong coffee.
Add the coffee to the cream cheese and sugar. Beat the cream cheese and sugar together first, then add the espresso. Things combine much smoother when done in that order. Then to lighten it up, make some whipped cream and gently fold it into the cream cheese mixture, making sure not to deflate the whipped cream.
If you’ve never made homemade whipped cream before, do not fear. It might just be the easiest thing ever. It’s just heavy cream that’s whipped at a high speed, which adds air and makes it super fluffy! The powdered sugar helps thicken and stabilize it and the vanilla adds a little flavor. Easy peasy. And because there’s a good bit of powdered sugar in this whipped cream, you don’t have to worry about it wilting. It won’t. Of course, if you’d prefer you can use Cool Whip instead.
The mocha mousse is layered with chocolate ganache and chocolate wafer cookies. And let me tell you, these chocolate wafer cookies are super tasty. I think they taste a lot like an Oreo. And we know I love those.
Also, chocolate ganache – another thing to not be afraid of. I remember back when I first started baking, whipped cream and ganache terrified me. And yet once I finally jumped the hurdle and made them I realized the fear was all for not. Super easy.
Just add three of each layer to the pan and you’re all done! Toughest part is waiting for it to firm up. I usually make desserts like these the night before so they’re sure to be firm. Once it’s ready, finishing up is pretty quick. Just a little whipped cream around the edges, some chocolate sauce and a few chocolate covered espresso beans. A coffee lover’s dream! Yum!!
More Mocha Dessert Recipes
- Banana Mocha Ice Cream Cake
- Mocha Brownie Ice Cream Cake
- Mocha Chocolate Chunk Cookies
- Caramel Macchiato Chocolate Nutella Cupcakes
- Caramel Mocha Chocolate Cake
Mocha Chocolate Icebox Cake
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Ingredients
Chocolate Ganache and Wafers
- 9 oz (255g) semi-sweet chocolate chips
- 3/4 cup (180ml) heavy whipping cream
Mocha Mousse and Chocolate Wafers
- 3 tbsp (45ml) milk
- 3 tbsp powdered espresso granules
- 12 oz (339g) cream cheese (room temperature)
- 3/4 cup (155g) granulated sugar
- 2 1/2 cups (600ml) heavy whipping cream
- 1 tsp vanilla extract
- 1 1/4 cups (144g) powdered sugar
- 1 package (9 oz) chocolate wafer cookies*
Whipped Cream and Additional Toppings
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (29g) powdered sugar
- 1/2 tsp vanilla extract
- Chocolate sauce
- Chocolate covered espresso beans
Instructions
To Make the Chocolate Ganache
- Put the chocolate chips for the ganache in a heat proof bowl. Set aside.
- In a small saucepan, heat heavy whipping cream for ganache until it comes to a boil, then pour over the chocolate chips.
- Cover and allow hot cream and chocolate chips to sit for about 5 minutes, then whisk until smooth. Set aside to cool a bit and thicken.
To Make the Mocha Mousse
- Prepare a 9-inch springform pan by lining the sides with parchment paper or an acetate collar that sticks about an inch above the sides of the pan.
- Pour the milk in a small measuring glass and microwave it to bring it to a boil, then dissolve powdered espresso in the milk. Allow to cool.
- Beat softened cream cheese and sugar for mocha mousse together in a large mixer bowl until smooth.
- Slowly add espresso mixture to cream cheese mixture and beat until smooth. Set cream cheese mixture aside and make whipped cream.
- Whip heavy whipping cream on high until it begins to thicken. Add vanilla extract and powdered sugar and continue to whip on high until stiff peaks form.
- Carefully fold whipped cream into espresso cream cheese mixture.
To Assemble the Icebox Cake
- Place a single layer of chocolate wafer cookies on the bottom of the pan, then top with about 1/3 of the espresso mixture (about 2 1/3 cups). Spread about 1/3 of the ganache (about 1/2 cup) evenly on top of the espresso mixture.
- Repeat previous step two more times so that you have 3 of each layer. Refrigerate until firm, 4-5 hours or overnight.
To Make the Whipped Cream Topping and Finish the Cake
- Once firm, remove icebox cake from pan.
- Whip heavy whipping cream on high until it begins to thicken. Add vanilla extract and powdered sugar and continue to whip on high until stiff peaks form.
- Pipe the whipped cream around the top edge of the cake, then drizzle with chocolate sauce. Finish off cake with chocolate covered espresso beans, if desired.
- Refrigerate until ready to serve. Best if eaten within 3-4 days.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
