When we imagine meeting the Barefoot Contessa, aka Ina Garten, aka Genius Chef, aka Goddess of Food, aka Wife of Jeffery, the conversation, in our dreams, goes a little bit like this...
Us [Freaking out]: OMG! Ina!! Gaaahhhh! We luuuuuurrrrrrrrrrve you!!! We luuuuuurrrrve you so much that we are giving away your new cookbook on our blog so we can spread the Ina love around the globe!!
Ina [Calm]: I appreciate your enthusiasm. How sweet are you?
Katy [Freaking out]: Seriously, we are your BIGGEST fans! We have every one of your cookbooks. Your filet of beef is a staple at our house. So are your Tomatoes Provencal and Tuna Tartar and Coconut Cupcakes and.... I think Abby is going to hyperventilate.
Abby [Swooning]: I love your button-downs.
Ina: Why thank you, girls. How nice are you?
Us: In fact, we just made your psychotically easy Mocha Chocolate Icebox Cake from your new cookbook.
Ina: How easy was that?
Us: Are you kidding? Ina, it was SO EASY. Like, it took us 10 minutes. Maybe less. Polishing off the leftover Bailey's took longer than making this cake. And that's saying something because we can drink with the best of them.
Ina: Bailey's? I thought that recipe called for Kahlua? Oh well, you know what I say, liquor is liquor. Fancy a homemade Barefoot Contessa Cosmo since you mention it?
Us: Um, yes! Now, tell us about your party barn. Where can we get one of those?
Ina [Amused]: Oh, girls! How funny are you?
Us [Deadly serious]: No. Ina, we are deadly serious. We need a party barn too. We're going to invite all our blog readers and make Bailey's Chocolate Icebox Cake for everyone. And we'll announce our cookbook giveaway winner. You can come too.
Ina: Thanks, girls. It sounds like almost as much fun as my picnic on the beach with Jeffrey. How wonderful is he?
Us [Emphatically]: Jeffrey is the cutest!!
Ina [Slightly confused since it was a rhetorical question as always]: Um, ok. So, who is the giveaway winner?
Us: Well, since you ask, our random number generator (who knew there was a website devoted to random number generation) says that Taylor from Greens & Chocolate is the winner. YAY!!!
Ina: I hope you enjoy my new cookbook, Taylor. Congrats! How lucky are you?
PS- Taylor from Greens & Chocolate! Email us at firstname.lastname@example.org to claim your pressie!
Bailey's Chocolate Icebox Cake
Adapted from The Barefoot Contessa
2 cups cold heavy whipping cream
12 ounces Italian Marscarpone cheese
1/2 cup granulate sugar
1/4 cup Bailey's liqueur (or Kahlua, which we are sure tastes delicious as well)
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
4 (7-ounce) packages Tate's Bake Shop Whole Wheat Dark Chocolate Chip Cookies (or plain chocolate chip works too)
Shaved Dark Chocolate, for garnish
In the bowl of an electric mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, mix the cream, cheese, sugar, liqueur, cocoa powder, espresso powder and vanilla extract. Mix them together on low speed until blended and then increase to medium-high speed and whip until stiff peaks form.
Line an 8-inch springform pan with foil or parchment paper. You only need to do this is you want to transfer the cake to a prettier display platter when done...otherwise, you can skip this step. It tastes just as good on the springform bottom too.
Assemble the cake by arranging the chocolate chip cookies (you can also use some other brand of super crispy, flat chocolate chip cookies if you can't find Tate's) in a single layer on the bottom of the pan. Break some of the cookies to fill in the holes in the layer. Spread 1/5 of the Bailey's whipped cream onto the cookies filling the entire layer. Continue with a cookie layer and then a whipped cream layer until you have 5 layers of each and ending with the whipped cream layer. Smooth the top of the cream and cover tightly in plastic wrap. Store in the fridge overnight.
When ready to serve, run a sharp knife along the outside edge of the cake and pop off the sides of the springform pan. If you prepared for it, move the cake to a large plate or pedestal platter. Trim the foil with a knife and be sure to watch when you serve it to guests that there aren't pieces of foil stuck to the slices. Sprinkle the top with the shaved dark chocolate (or semi-sweet if you want...or milk chocolate...it's going to taste amazing regardless) and cut into generous wedges. Serve cold.