Chocolate Mocha Icebox Cake

Nice to see you, Labor Day weekend. I don't know what it was about this particular August, but I'm not sorry to say goodbye. Maybe that's just the crazy brain from the latest heat wave talking, but I'm more than ready for fall. Gimme Oktoberfests and pumpkin beer; heck, I'll even take all the football that comes with the territory (and the tailgating that ensues).

We're having one last summer hurrah on Sunday at Brent's folks house. I can't wait to load my plate with hot dogs and potato salad and pretend it's the last time we'll be dining al fresco, even though next week's forecast is straight 80 degree days. Summer desserts are all about letting the berries and stone fruit shine, but I'm a textbook choc-oholic and my blog = my rules. Icebox cakes are the real MVP, so let's talk about why you should bring this to your Labor Day shindig:

-No need to turn on the oven

-No need to bake an actual cake

-Creamy, crumbly, sweet and tangy; each bite is better than the last

-SO VERSATILE; if you really want to do a more summery dessert, just use plain grahams and plain whipped cream and use berries as top layer

-Sets better and tastes better the longer it chills, so it's the perfect make-ahead dish

-Use a springform pan or whatever casserole dish you have in your cupboard; icebox cake is the definition of easy breezy    

If you're looking for a more seasonal summer dish to bring to your BBQ, go scroll Pinterest. If you want a dessert that everyone will love anytime of year, keep reading. 

Chocolate Mocha Icebox Cake

Ingredients:

1 box chocolate graham crackers 

Mocha cream (recipe to follow)

Chocolate ganache (recipe to follow)

Mocha Cream

2 cups heavy cream

16 oz mascarpone cheese, softened to room temperature 

1/2 cup sugar

1/4 cup coffee liqueur (I use Kahula)

2 tablespoons cocoa powder 

1 tablespoon instant espresso powder*

2 teaspoons vanilla extract 

-Combine all ingredients in stand mixer and whip to medium peaks. Scrape down the sides and bottom as needed to smooth out mascarpone. 

*Use more or less, depending on how much you like the flavor of coffee 

Chocolate Ganache 

8oz heavy cream

9oz dark chocolate, roughly chopped (use quality chocolate, like Baker's bar v. choc chips)

-Pour cream in saucepan and stir over medium heat until simmering. Pour cream over chopped chocolate; let sit for 1 minute then whisk together. Add salt to taste; ganache will thicken as it cools. Store in refrigerator; microwave ganache to get a liquid consistency for icing cake. 

Assembling cake:

Layer a springform pan with one layer of chocolate graham crackers; break up as needed to fill any gaps between crackers. Spread mocha cream over the grahams; spread ganache over the mocha cream. Repeat the layers: grahams, cream, ganache (you should get three layers with these measurements). Chill in refrigerator for at least 4 hours; overnight is best. Portion with a wet knife for smoothest cuts.