A more addicting dessert would be hard to find!
Any cake that requires no baking is a friend of mine. So when the idea for this frozen cake was conjured, I knew I was already in love.
But WHOA NELLY. I had no idea that I’d fall head-over-crushing-heels for the most tastydelicious no-bake cake concoction ever created.
If you’ve ever had a chocolate eclair icebox cake, you are going to luh-urve this spiced up Mexican chocolate version even more. It’s like taking a spa vacay in Cacun!
It all starts here. With four simple little chocolate graham crackers.
You’ll then whisk up a batch of this spiced cream-cheese whipped cream. It’s full of cinnamon, coffee, cayenne, and arriba arriba. OMG. I dare you to not lick the bowl clean singlehandedly.
And because chocolate, cayenne, cinnamon, and coffee aren’t perfection enough, let’s top it off with some dulce de leche-inspired toffee bits.
Heaven help me.
Layer after layer of heaven – help me!
Layer her up... then sprinkle with toffee and toss it in the fridge overnight. The cream layer soaks into the graham cracker layer, turning it into tender layers of cakey goodness.
Slice it up, drizzle with chocolate sauce and top with Mexican chili chocolate and...
Ay yi yi. Yes.
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next!