Ingredients
- 3 cups heavy cream
- 1/4 cup sugar
- 6 ounces semi-sweet chocolate
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne powder
- 16 graham crackers
- Chocolate, for garnish
- 1 tablespoon sugar
- 1 teaspoon chili powder
Preparation
Step 1
Heat 1 cup heavy cream with 1/4 cup sugar in a small pot. Once cream is hot (steaming) remove from heat. Add chocolate and chili powder to a mixing bowl and add the hot cream. Let sit until chocolate is melted and whisk everything together.
2. Add the rest of the cream to bowl and stir together. Cool chocolate mixture down in refrigerator until cold. Then whisk or use a hand mixer to whip the cream and chocolate until it holds stiff peaks.
3. Working in a baking dish or on a platter, add a small spoonful of the chocolate whipped cream to 4 crackers and lay them down on the platter. The cream will help the crackers stay in place.
4. Add a layer of chocolate cream to the bottom layer of graham crackers, then add another layer of crackers. Continue layering until cake is 4 layers high. Make sure to keep about 2 cups of chocolate cream to top the cake with later.
5. When last layer of graham crackers is on top, cover cake with plastic wrap and store in refrigerator for at least 4 hours (overnight is best). Don’t frost the top of the cake before you store it.
6. When the cake comes out of the refrigerator, frost with the leftover cream. To bring the whipped cream back to life, you can add a little cream to it and whip it again with a mixer until it's light and fluffy. If you want to make it look nice, pipe frosting onto the cake.
7. When the cake is frosted, stir together 1 tablespoon sugar with 1 teaspoon chili powder and dust the cake with the sugar mixture. Then shave some chocolate on top and serve chilled!