The most awesome cake maker I know, my SIL Theresa, shared this recipe with me a few summers ago.
Make the night before are early in the morning so it can chill for several hours before serving. The only special equipment you will need, is an 8 or 9 inch springform pan.
Tuscan Chocolate Cream Cake
2 cups cold heavy cream
1 -1/2 packages (12 ounces) Mascarpone cheese
1/2 cup sugar
1/4 cup Kahlua coffee liqueur
2 tablespoons cocoa powder
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
2 (16 ounce) packages of chocolate chip cookies
Using the whisk attachment on your stand mixer, blend together all of the ingredients except the chocolate chip cookies. To avoid wearing the contents of the bowl, start off on LOW until contents are combined and then gradually raise the speed and whisk until firm peaks form.
Using your UN-greased springform pan, arrange chocolate chip cookies to completely cover the bottom of the springform pan. You will have to break up several cookies to fit pieces in the spaces between the cookies. Don't worry, you will have about 1/4 of a pack of cookies leftover.
Spread a thin layer (approximately 1/4 of the chocolate cream) of the chocolate cream evenly over the cookies with a spatula. On this first layer the cookies will tend to move around while you are spreading the chocolate cream. It may even get a little messy, at this point it doesn't have to be pretty. Repeat with another layer of cookies followed by a layer of chocolate cream. until there or four layers.
On the top layer of the chocolate cream, smooth and even out with the spatula. Cover the cake with plastic wrap and refrigerate overnight or for at least 8 hours so the cake can set.
When you are ready to serve, run sharp night in some hot water and then run the knife between the outside of the cake and the pan. Gently remove the side of the pan and slice cake, running the knife in hot water after each slice to achieve a "clean" cut.