If you're looking for a dessert that combines the rich flavors of coffee and chocolate with a hint of almond, this Mocha Almond Icebox Cake is your new best friend. It's a no-bake wonder that becomes more delicious as it chills, making it perfect for those who love to plan ahead!
Heavy cream is the base of our luscious mocha cream, providing richness and volume. Mascarpone cheese adds a velvety texture and subtle sweetness. Powdered sugar balances the flavors without being gritty. Instant coffee granules, dissolved in hot water, infuse the cake with a robust coffee flavor. A touch of vanilla extract rounds out the sweetness, while cocoa powder deepens the chocolate notes. A hint of almond extract adds a unique, nutty aroma. Graham crackers form the layers that soak up all the deliciousness. Sliced almonds provide a delightful crunch, and chocolate shavings on top make it a feast for the eyes.
This Mocha Almond Icebox Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream for an extra touch of indulgence. If you're a coffee lover, serve it alongside a small espresso for a complementary flavor boost. For a festive twist, add a few fresh berries on top for a pop of color and tartness.
First, start by dissolving the instant coffee granules in hot water. Let this cool completely, so it doesn't melt the cream layers later. In a large mixing bowl, combine the heavy cream, mascarpone cheese, powdered sugar, vanilla extract, cocoa powder, and almond extract. Use a hand mixer on medium speed to whip the mixture until stiff peaks form. This will be the creamy filling that holds everything together.
Next, dip each graham cracker briefly in the cooled coffee, just enough to soften without becoming soggy. Arrange a layer of these coffee-dipped crackers at the bottom of a 9x9 inch baking dish. Spread about a third of your mocha cream over the crackers, smoothing it out with a spatula. Sprinkle a handful of sliced almonds over the cream for added crunch.
Repeat the layering process two more times: graham crackers, cream, and almonds. Finish with a final layer of the mocha cream on top. For the grand finale, sprinkle generously with more sliced almonds and chocolate shavings. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or better yet, overnight. This downtime allows the flavors to meld and the texture to set perfectly.
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