This frosted moist chocolate mocha cake is loaded with all the goodness to get you in a good mood. You will use whole wheat pastry flour to replace some of the regular flour, combine with all-purpose flour to give you the right balance of tenderness and goodness
Ingredients;
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- 1/2 cup sugar
- 1/4 cup coffee liqueur
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 3 (8-ounce) packages chocolate chip cookies
Instructions;
- 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.
- 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 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.
