For the mocha filling
- 2 tablespoons Unsweetened cocoa powder
- 1 tablespoon Espresso powder
- ¼ cup Hot water
- 1 teaspoon Vanilla extract
- 1 cupHeavy whipping cream
- 1(8 ounce) container Mascarpone cheese
- ½ cup Domino® Powdered Sugar
For the cookie layers
- 2–7-ounce packs Double chocolate cookies (of choice)
For the whipped cream topping
- 1 cup Heavy whipping cream
- ¼ cup Domino® Powdered Sugar
- ½ teaspoon Vanilla extract
- ¼ teaspoon Espresso powder
For the decoration
- 2 ounces Bittersweet chocolate bar, shaved or grated
Prep Time: 30 minutes / Yields: 8 servings
Prepare the loaf pan by lining first longways with a large piece of plastic wrap so the plastic wrap will line the bottom and come up the sides. Place a smaller piece of plastic wrap on the opposite side just to create a sling for the pan. This will help to make the cake easier to remove.
To make the mocha filling, first in a small bowl, combine the cocoa powder, espresso powder and mix with a spoon to combine. Add the hot water and vanilla extract and whisk until smooth. Set bowl aside. In a mixing bowl of a stand mixer, and using the whisk attachment, combine the heavy whipping cream, mascarpone cheese, and powdered sugar. Mix on low speed just to combine and scrape the sides of the mixing bowl. Add the cocoa mixture and use a small rubber spatula to ensure all the mixture has been added. Whisk on medium speed until the mixture forms peaks. Be careful not to overmix.
To assemble the cake, place a layer of chocolate cookies to cover the bottom of the pan. The sides of the cookies may be trimmed to make “squares” and thus to make the cookies fit more closely in the pan to make an even layer. Scoop approximately 1/3 of the mocha filling over top of the cookies and using a small spatula to smooth filling. Place another layer of cookies on top of the filling. Scoop another 1/3 of the mocha filling over top of the cookies. Spread the filling evenly over the top of the cookies. Once the filling has been smoothed out, use the overhang of the plastic wrap to cover the top of the cake. Place cake in freezer and freeze for at least four hours or overnight.
To prepare the topping that will be used to ice the top and sides of the cake, pour the heavy whipping cream into a bowl fitted onto a stand mixer with a whisk attachment. Sprinkle the espresso powder over the cream. Start mixing on low speed until the cream is frothy. Add the powdered sugar and whisk on medium speed until very soft peaks. Add the vanilla extract and whisk until the topping reaches soft peaks.
To finish topping the cake, remove cake from the freezer, and remove from the pan. When the cake has been removed, remove the plastic wrap that is on top of the cake and place the inverted cake on a serving plate or dish. Remove the rest of the plastic wrap. Using a small off-set spatula, ice the sides and the top of the cake. The top will be decorated with the remaining topping, so it does not need to look perfect. Take the remaining topping and place it in a pastry bag that is fitted with a number 124 rose piping tip. Twist the top of the bag and hold the bag with one hand on the twist part of the bag. Decorate the top of the cake by holding the bag at a 45° angle and have the narrower part of the opening pointing down. In a sweeping motion with light pressure on the bag, sweep to the side, up, and then down to create a flower-type petal. Pipe the petals on one side, and then turn the cake and pipe the same petals on the opposite side. Top the finished cake with the grated chocolate. The cake should be eaten immediately after decorating.
Dried coffee may be used instead of espresso. Chocolate graham crackers can also be used instead of the double chocolate cookies. If graham crackers are used, the edges of the cookies do not need to be trimmed. If desired, the leftover edges of the cookies can be crushed and used as a decoration instead of shaved chocolate.