Mother's Day-Mocha Chocolate Icebox Cake

For Mother's Day this year I had the wonderful blessing of making lunch for both of our families. The time spent with both families was extremely relaxing. Not only was the weather perfect, allowing us to eat outside, but we were able to just sit and relax and spend time as a family.

Here's our yummy menu.

Mother Day Lunch Menu:
Spinach Gratin
Herb-Marinated Pork Tenderloin
Fresh fruit
Rolls
Mocha Chocolate Icebox CakeMother's Day Gifts: As our gift we had wedding albums made for each mom. They seemed to be a big hit with both moms.
Mocha Chocolate Icebox Cake (Ina Garten)
This is a recipe that I have given out to so many people. Every time I serve it I get raving reviews, then when people make it they come back telling me that they can't believe how easy it is to make. This cake is best if you leave it in the frig overnight.

Ingredients

• 2 cups cold heavy cream
• 12 ounces Italian mascarpone cheese
• 1/2 cup sugar
• 1/4 cup coffee liqueur, such as Kahlua
• 2 tablespoons unsweetened cocoa powder, such as Pernigotti
• 1 teaspoon instant espresso powder
• 1 teaspoon pure vanilla extract
• 3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop(I prefer to use the small Wegman's chocolate chip cookies. Not only are they really good, but they are half the price of the Tate's cookies.)
  
• Shaved semisweet chocolate, for garnish

Directions

In case you don't know what mascarpone cheese is, here's what my package looked like.

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 4-5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.