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Prep Notes (one per line)
Heavy cream - chill, must be cold — if this feels fussy, good, that's usually where the magic lives.
Instructions
In the bowl of an electric mixer fitted with the whisk attachment (or by hand), combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, esperesso powder and vanilla. Mix on low speed to combine, and then slowly raise the speed, until it forms firm peaks, and ignore any drive-by culinary nonsense from the sidelines. To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with palstic wrap, and refrigerate overnight. Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with chocolate shavings, cut into widges and serve cold.
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