Easy Espresso Cake Recipe
Easy Espresso Cake Recipe
Yesterday I wrote about the Easiest Ice Cream ever. Today I give you quite possibly the easiest cake ever. Or at least the easiest dessert ever. You can put this dessert together in five minutes using simple store bought ingredients but your guests will think you spent hours slaving over this.
This is a brilliant recipe and so perfect to do in advance (and I will warn you now you do have to refrigerate this overnight) but how nice is it to know that one element of your dinner is already done and dusted AND it took no time or effort to make but actually tastes like it did. This leaves you so much more time to stress over work on your main meal instead. Kidding. All my recipes are pretty simple. I do not have the skills or patience for otherwise.
So all you need are some store bought cookies, cream, mascarpone cheese and a few other simple things you will have in your pantry and you are good to go. Don’t worry that your boring store bought cookies will be dry and uninspired – magic happens with the cream and mascarpone overnight to transform them into a delicious, decadent dessert.
Ingredients
2 cups heavy cream
225g tub mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tbsp unsweetened cocoa powder
1 tsp instant espresso powder
1 tsp vanilla extract
700g chocolate chip cookies
Shaved dark chocolate, to serve
Method
In the bowl of an electric mixer combine the cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder and vanilla. Mix on low speed to combine then raise the speed and whip until firm peaks form.
In an 8-inch springform pan, cover the bottom with one layer of chocolate chip cookies, breaking a few to fill in the gaps.
Spread 1/4 of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another 1/4 of the cream. Continue layering cookies and cream until there are four layers of each, ending with a layer of cream. smooth the top, cover with plastic wrap and refrigerate overnight.
Undo the spring form pan and remove sides. Sprinkle the top with the shaved chocolate, cut into wedges and serve cold.
Ingredients
- 2 cups heavy cream
- 225g tub mascarpone cheese
- 1/2 cup sugar
- 1/4 cup coffee liqueur, such as Kahlua
- 2 tbsp unsweetened cocoa powder
- 1 tsp instant espresso powder
- 1 tsp vanilla extract
- 700g chocolate chip cookies
- Shaved dark chocolate, to serve
Instructions
- In the bowl of an electric mixer combine the cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder and vanilla. Mix on low speed to combine then raise the speed and whip until firm peaks form.
- In an 8-inch springform pan, cover the bottom with one layer of chocolate chip cookies, breaking a few to fill in the gaps.
- Spread 1/4 of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another 1/4 of the cream. Continue layering cookies and cream until there are four layers of each, ending with a layer of cream. smooth the top, cover with plastic wrap and refrigerate overnight.
- Undo the spring form pan and remove sides. Sprinkle the top with the shaved chocolate, cut into wedges and serve cold.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
