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Add heavy cream, mascarpone cheese, sugar, Kahlua, cocoa powder, espresso powder, and pure vanilla extract into the bowl of a stand mixer.
Start the electric mixer on low speed and gradually increase until the mocha whipped cream forms stiff peaks.
Cover the bottom of an 8-inch springform pan with a layer of chocolate-chip cookies.
Spread a fifth of the mocha whipped cream over the cookies.
Place another layer of cookies on top, ensuring they are flat and touching.
Continue alternating layers of cookies and mocha whipped cream until there are five layers of each, ending with a layer of cream on top.
Smooth the top of the cake with a spatula and cover it with plastic wrap.
Refrigerate the cake overnight.
The next day, remove the cake from the pan and decorate with chocolate shavings.