Chocolate Espresso Icebox Cake

With a name like that how could it be anything but divine?  Oh, and its super easy.  No bake, 15 minute prep....and a hefty payoff.  Enjoy!

Chocolate Espresso Icebox Cake

2 cups heavy cream
12 oz Mascarpone Cheese (sweet cream cheese)
1/2 cup sugar
1/4 cup Kahlua liqueur
2 tbsp unsweet cocoa powder
1 tsp instant espresso powder
1 tsp vanilla extract
3 packages (8 oz) chocolate chip cookies (thin, crisp cookies)
Shaved semisweet chocolate

Whip first 7 ingredients together in electrix mixer, or with a hand mixer until the mixture forms stiff peaks.  Set aside.

In an 8-9" springform pan, arrange cookies flat, covering the bottom of the pan.  Then spread a thin layer of chocolate espresso cream.  Repeat the process until you have 5 layers, ending with cream on top.

Cover the pan with saran wrap and refridgerate for 24 hours (alternately, freeze for 3-4) and then pull out 20 minutes before serving.

Just before serving, use a warm kitchen knife and room temperature chocolate, gently shave chocolate into swirls, and dress top of cake.

I did not have a single complaint about this easy, decadent cake.  I will be repeating this one!!