Chocolate-Chile Icebox Cake

Directions

1. 1
   Refrigerate a metal bowl and beaters from an electric mixer (or the work bowl and whisk attachment of a stand mixer) until very cold.
2. 2
   Combine cocoa powder, New Mexican chile powder, cayenne, confectioner's sugar, vanilla and cream in bowl; beat on medium speed until soft peaks form.
3. 3
   Remove and reserve 1/3 cup of whipped cream.
4. 4
   Spread 1 tablespoon of whipped cream on serving plate with a spatula to hold cake to plate.
5. 5
   Top with two whole graham crackers placed side-by-side.
6. 6
   Spread graham crackers with about 1/6 of the whipped cream in an even layer.
7. 7
   Top with two more remaining graham crackers, and repeat cycle until graham crackers and whipped cream are finished, ending with a layer of whipped cream.
8. 8
   Smooth top, and use reserved whipped cream to spread onto the sides of cake.
9. 9
   Cover with plastic wrap and place in the fridge overnight.
10. 10
    Top with a pinch more cocoa and a pinch more chile powder before slicing.