Mocha Chocolate Icebox Cake

Ingredients

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons instant coffee granules
• 2 tablespoons hot water
• 2 packages (about 9 oz each) chocolate wafers or chocolate graham crackers
• Dark chocolate, grated (for garnish)

Instructions

1. In a small bowl, dissolve instant coffee granules in hot water. Let it cool.

2. In a large mixing bowl, whip the heavy whipping cream until it forms soft peaks.

3. Add powdered sugar and vanilla extract to the whipped cream. Continue to whip until stiff peaks form.

4. Gently fold the dissolved coffee into the whipped cream, creating a mocha-flavored whipped cream.

5. On a serving plate or in a dish, spread a thin layer of the mocha whipped cream to act as a base.

6. Place a layer of chocolate wafers or chocolate graham crackers on top of the whipped cream.

7. Spread a layer of mocha whipped cream over the chocolate layer.

8. Repeat the process, alternating between chocolate layers and mocha whipped cream, until you have used all the ingredients. Ensure the top layer is mocha whipped cream.

9. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cake to set.

10. Before serving, garnish the Mocha Chocolate Icebox Cake with grated dark chocolate.

Slice and enjoy this luscious and indulgent dessert with a cup of coffee or on its own!