Mexican Hot Chocolate Icebox Cake
- 3 cups heavy cream
- 1 cup sweetened hot chocolate mix, such as American Hertitage Milk Chocolate Gourmet Hot Chocolate
- 1/4 cup plus 2 tbsp Dutch process cocoa powder
- 1/4 cup plus 2 tbsp confectioners’ sugar, or to taste depending on the sweetness of your hot chocolate mix
- 1 1/4 tsp vanilla extract
- 1 1/4 tsp ground cinnamon
- 1/4 tsp rounded cayenne pepper or to taste
- 1/8 tsp kosher salt
- 2/3 box Nilla Wafer 7 ounces
- Finely grated dark chocolate for decorating, such as American Heritage’s Finely Grated Baking Chocolate
- Line an 8½ by 4 ½-inch loaf pan with two long pieces of overhanging plastic wrap, one draped horizontally over the pan, and one draped vertically.
- Whisk all of the ingredients (except for the wafers) in the bowl of a stand mixer, fitted with the whisk attachment, on medium speed, until soft peaks form. Increase the mixer speed to medium high and continue mixing until medium to stiff peaks form.
- Spread one cup of cream on the bottom of the prepared pan and cover in a layer of wafers, breaking them as necessary, until you have covered the cream in them. Continue layering in this fashion with the remaining cream and wafers, until you reach the top of the pan or run out of one or the other.
- Cover the top of the cake with the plastic wrap overhang. Place in the refrigerator for 6 to 8 hours, or overnight.
- Invert the cake onto a serving plate, remove the pan, peel off the plastic, and sprinkle the cake with the grated chocolate.
- Slice the cake with a large, chef’s knife, dipping the knife in hot water, and drying it, in between cuts for the cleanest slices. The cake will keep covered in the refrigerator, for up to three days.