Chocolate-Chile Icebox Cake – a delicious recipe with Dutch, chile powder, cayenne powder, sugar, vanilla, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Refrigerate a metal bowl and beaters from an electric mixer (or the work bowl and whisk attachment of a stand mixer) until very cold.
2
Combine cocoa powder, New Mexican chile powder, cayenne, confectioner's sugar, vanilla and cream in bowl; beat on medium speed until soft peaks form.
3
Remove and reserve 1/3 cup of whipped cream.
4
Spread 1 tablespoon of whipped cream on serving plate with a spatula to hold cake to plate.
5
Top with two whole graham crackers placed side-by-side.
6
Spread graham crackers with about 1/6 of the whipped cream in an even layer.
7
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.
8
Smooth top, and use reserved whipped cream to spread onto the sides of cake.
9
Cover with plastic wrap and place in the fridge overnight.
10
Top with a pinch more cocoa and a pinch more chile powder before slicing.
1869
kcal
Calories
115
g
Fat
188
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 ½ tablespoons Dutch-processed cocoa powder, 2 teaspoons new mexican chile powder, 1 teaspoon cayenne powder, 2 teaspoons confectioners' sugar, and more.
Yes, Chocolate-Chile Icebox Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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