Chocolate-Chile Icebox Cake
Chocolate graham crackers soften into a sliceable no-bake cake with cocoa-chile whipped cream for a cool dessert with a little heat.
Prep 15 min · Total 8 hr 15 min · Makes 6 servings
Ingredients
- 1 1/2 tablespoons cocoa powder
- 2 teaspoons New Mexican chile powder
- 1 teaspoon cayenne powder
- 2 teaspoons confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 chocolate graham crackers
Directions
- In a medium bowl, combine the cocoa powder, chile powder, cayenne, sugar, extract, and heavy cream. Using an electric mixer, whip on high speed until the cream holds soft peaks. Set aside 1/3 cup of the whipped cream for later.
- Spread 1 tablespoon of whipped cream onto a plate with a spatula so the cake has a little anchor. Arrange 2 whole graham crackers side by side on top, then cover them with a smooth, even layer of whipped cream.
- Add 2 more graham crackers over the cream, then continue layering graham crackers and whipped cream the same way until the whipped cream is used, finishing with whipped cream on top, about 5 to 6 graham cracker layers total. Smooth the top, then spread the reserved whipped cream over the sides of the cake.
- Cover the cake with plastic wrap and refrigerate overnight before serving.