Two icebox cake recipes are Food Network's mocha chocolate icebox cake and Martha Stewart's icebox cake. Martha Stewart's recipe is a simpler one with less ingredients, while Food Network's recipe involves more ingredients to achieve a mocha chocolate flavor.
To make the mocha chocolate icebox cake, start by whisking together 2 cups heavy cream, 12 ounces mascarpone cheese, 1/2 cup sugar, 1/4 cup coffee liqueur and 2 tablespoons unsweetened cocoa powder. Also add 1 teaspoon each instant espresso powder and vanilla extract. Mix together until soft peaks form. Put the cake together by covering the bottom of an 8-inch spring-form pan with chocolate chip cookies. Cover with one-fifth of the whipped cream mixture. Add layers of chocolate chip cookies and whipped cream until there are five layers of each.
Refrigerate the cake overnight, and then remove the cake from the spring-form pan and serve with shaved semi-sweet chocolate on top.
For Martha Stewart's ice box cake, whip together 3 cups heavy cream, 3 tablespoons confectioners' sugar and 2 teaspoons vanilla. Spread a layer of the whipped cream on the bottom of a 9-by-9-inch cake pan. Layer some chocolate wafers on top of the whipped cream. Continue to layer whipped cream and cookies, ending with a layer of whipped cream. Refrigerate the cake for at least four hours.