Prep 30 mins
Cook 0 mins
Icebox cakes are layers of cookies sandwiched with whipped cream or custard; the cookies soak up the moisture in the filling and become soft. This one uses chocolate graham crackers, which are easier to find and less expensive than the more traditional Nabisco Famous Chocolate Wafers. If you can't find New Mexican chile powder, any single-variety chile powder in the mild-to-moderate-heat category will work; avoid "chili powder," which usually has other herbs and spices (like garlic and oregano, as well as salt) added. Adapted from a recipe by Andrea Lynn at Serious Eats. http://bit.ly/g9LETg
- 1 1⁄2 tablespoons Dutch-processed cocoa powder
- 2 teaspoons new mexican chile powder
- 1 teaspoon cayenne powder
- 2 teaspoons confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 12 whole chocolate graham crackers
- Refrigerate a metal bowl and beaters from an electric mixer (or the work bowl and whisk attachment of a stand mixer) until very cold. Combine cocoa powder, New Mexican chile powder, cayenne, confectioner's sugar, vanilla and cream in bowl; beat on medium speed until soft peaks form. Remove and reserve 1/3 cup of whipped cream.
- Spread 1 tablespoon of whipped cream on serving plate with a spatula to hold cake to plate. Top with two whole graham crackers placed side-by-side. Spread graham crackers with about 1/6 of the whipped cream in an even layer. Top with two more remaining graham crackers, and repeat cycle until graham crackers and whipped cream are finished, ending with a layer of whipped cream. Smooth top, and use reserved whipped cream to spread onto the sides of cake. Cover with plastic wrap and place in the fridge overnight. Top with a pinch more cocoa and a pinch more chile powder before slicing.