Chocolate Icebox Cake Layers (Print Version)

# Ingredients:

→ Chocolate Custard Layer

01 - 1 1/4 cups half and half
02 - 1/3 cup granulated sugar
03 - 3 egg yolks
04 - 1 1/2 tablespoons cornstarch
05 - 1/2 teaspoon kosher salt
06 - 4 ounces semi-sweet chocolate, chopped
07 - 1 teaspoon instant espresso powder
08 - 1 tablespoon unsalted butter, softened
09 - 1 teaspoon vanilla extract
10 - 1 cup heavy cream
11 - 2 tablespoons confectioners sugar

→ Vanilla Whipped Cream Layer

12 - 1 1/2 cups heavy cream
13 - 1/4 cup confectioners sugar
14 - 1 teaspoon vanilla extract

→ Assembly and Garnish

15 - 1 package chocolate graham crackers
16 - Chopped semi-sweet or dark chocolate for garnish

→ Mocha Whipped Cream

17 - 1 1/2 cups heavy cream
18 - 1/4 cup confectioners sugar
19 - 1 teaspoon vanilla extract
20 - 3 tablespoons freshly brewed espresso, cooled

# Instructions:

01 - Heat half and half in a medium saucepan over medium-low heat. In a bowl, whisk sugar, egg yolks, cornstarch, and salt until thick and creamy. Gradually whisk steaming half and half into the egg mixture to temper. Return mixture to saucepan, add chopped chocolate, and espresso powder. Stir until thick enough to hold a figure 8 using the back of a spoon. Remove from heat and whisk in butter and vanilla. Cool to room temperature. Whip heavy cream with confectioners sugar to medium peaks, then gently fold into custard.
02 - In a medium bowl, whip heavy cream, confectioners sugar, and vanilla with a mixer until stiff peaks form. Set aside.
03 - Line a 9x5 inch loaf pan with plastic wrap, ensuring overhang. Place a layer of graham crackers at the bottom. Spread 1 1/2 cups of chocolate custard evenly. Top with a layer of vanilla whipped cream. Repeat layers (graham crackers, custard, whipped cream) once more and finish with a final layer of custard and graham crackers. Cover with plastic wrap and refrigerate at least 12 hours.
04 - Whip heavy cream, confectioners sugar, vanilla, and cooled espresso together on high speed until thick and spreadable.
05 - Unwrap and invert the cake onto a serving platter. Remove the pan and plastic wrap. Spread the cake with mocha whipped cream, and sprinkle with chopped chocolate, if desired. Slice with a sharp knife, wiping clean between slices. Serve chilled.

# Notes:

01 - Chill for at least 12 hours to ensure proper setting.
02 - For clean slices, use a sharp knife and warm it under hot water between cuts.

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