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1
Spray a 7x10-inch baking dish with nonstick cooking spray. Place a single layer of chocolate graham crackers across the bottom of the dish.
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2
In a stand mixer, whip together cream cheese frosting, whipped topping, coffee powder, cinnamon and cayenne until fluffy. Spread 1/3 of this mixture on top of the graham crackers. Sprinkle with 1/4 cup of the toffee bits. Layer graham crackers, whipped cream mixture, and toffee bits 3 times more. Cover and refrigerate overnight or for a minimum of 12 hours.
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3
To serve, drizzle slices of the cake with chocolate syrup. Garnish with the chili chocolate. Serve and enjoy!
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