Chocolate-Chile Icebox Cake

serves 4, active time 30 minutes, total time 30 minutes, plus overnight

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 (14.4-box) chocolate graham crackers

In a medium bowl, add cocoa powder, chile powder, cayenne, sugar, extract and heavy cream. Beat with electric mixture on high speed until soft peaks are formed. Reserve 1/3 cup of whipped cream for later use. On a plate, use spatula to spread 1 tablespoon of whipped cream on plate to hold cake to plate. Top with two whole graham crackers placed side-by-side. Use the spatula again, and spread graham crackers with even layer of whipped cream. Top with two more remaining graham crackers, and repeat cycle until whipped cream is finished, ending with a layer of whipped cream, about 5 to 6 layers of graham crackers. Smooth top, and use reserved whipped cream to spread onto the sides of cake. Cover with plastic wrap and place in the fridge overnight before serving.

via Serious Heat: Chocolate-Chile Icebox Cake | Serious Eats : Recipes.