Chocolate-Chile Icebox Cake
Ready In: 30 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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