|Photo by Eric Slatkin|
This is the perfect cake for too-hot-to-turn-the-oven-on weather. It's still too-hot-to-turn-the-oven-on weather in LA, and it will likely remain that way for a few months. Fall is creeping up in its own subtle ways (although this is the time of year I get most homesick for the Pacific Northwest). The days are getting shorter, the school bells ring across the street, and the nights are a little cooler. Regardless of the temperature, I love having a dessert recipe that requires zero baking. This is also a great make ahead dessert. You can whip this up the night before you're having people over and it will only taste better the next day. It's the perfect thing if you're having guests coming over to dinner after rushing home from work. Also, it's hard to go wrong with whipped cream, chocolate, and raspberries.
1) If you can't find chocolate wafers you can use any cookie you'd like. Even chocolate chip cookies will work. The thinner the better.
2) If you hate coffee flavor, omit entirely. You could also add more cocoa instead.
3) If you can't find coffee extract, you can omit as well. Add a little more instant espresso and a drop of vanilla extract would be nice
For a video tutorial, you can see this recipe over at Assembly Line.
Raspberry Mocha Icebox Cake
2 cups heavy cream
8 oz mascarpone
¾ cups sugar, divided
2 tablespoons unsweetened cocoa powder
2 tablespoons instant espresso powder
1 teaspoon pure vanilla extract
2 teaspoons coffee extract (or substitute with more espresso powder)
3 pints (500 g) fresh raspberries, plus more for garnish
2 packages chocolate wafers (9 oz/225 g per package)
Shaved dark chocolate, for garnish
Using a stand mixer or handheld electric mixer, combine the heavy cream, mascarpone, ½ cup of sugar, cocoa powder, espresso powder, vanilla extract, and coffee extract together. Whip the mixture until it forms firm peaks.
In a medium bowl, combine the raspberries with the remaining ¼ cup of sugar. Smash the raspberries with the sugar until they are roughly broken up.
To assemble the icebox cake, use a 8-9-inch springform pan. Line the bottom of the pan with a layer of chocolate wafers. Slightly overlap the wafers to form the layer; if there are any gaps you can break up some of the wafers to fill the holes. Top the layer of chocolate wafers with a quarter of the cream mixture. Top the cream mixture with a third of the raspberry mixture. Add a second layer of chocolate wafers, top with another quarter of the cream mixture, and another third of the raspberry mixture. Add a third layer of chocolate wafers, top with another quarter of the cream mixture, and the last third of the raspberry mixture. Add a final fourth layer of chocolate wafers and top with the remaining cream mixture. Smooth the top layer with an offset spatula, cover with plastic and refrigerate for 8 hours or overnight.
Prior to serving, run a knife along the edge of the pan and remove the sides. Garnish with dark chocolate shavings and fresh raspberries. Slice and serve.