Espresso Layer Cake

1. 1

   In a medium size saucepan, simmer 3/4 cup of the heavy whipping cream.

2. 2

   Once it's at a simmer, remove from heat and stir in the semi sweet chocolate until well melted and set aside.

3. 3

   Mix remaining heavy whipping cream, plus the confectioners' sugar, vanilla, and instant espresso powder until soft peaks form.

4. 4

   Line an 8X8 square pan with aluminum foil.

5. 5

   Place a layer of graham crackers on the bottom of the pan and add a layer of the espresso filling on top of the graham crackers.

6. 6

   Repeat the process up to 5 times, ending with graham crackers on the top.

7. 7

   Invert pan onto a large plate/platter and remove the foil.

8. 8

   Spread the chocolate mixture over the cake and on the sides.

9. 9

   Refrigerate up to 6 hours or overnight.

10. 10

    Top with berries or chocolate shavings for decoration.

No additional tips available.