Espresso Layer Cake

Directions

1. 1
   In a medium size saucepan, simmer 3/4 cup of the heavy whipping cream.
2. 2
   Once it's at a simmer, remove from heat and stir in the semi sweet chocolate until well melted and set aside.
3. 3
   Mix remaining heavy whipping cream, plus the confectioners' sugar, vanilla, and instant espresso powder until soft peaks form.
4. 4
   Line an 8X8 square pan with aluminum foil.
5. 5
   Place a layer of graham crackers on the bottom of the pan and add a layer of the espresso filling on top of the graham crackers.
6. 6
   Repeat the process up to 5 times, ending with graham crackers on the top.
7. 7
   Invert pan onto a large plate/platter and remove the foil.
8. 8
   Spread the chocolate mixture over the cake and on the sides.
9. 9
   Refrigerate up to 6 hours or overnight.
10. 10
    Top with berries or chocolate shavings for decoration.