Mocha ice Box cake


For the Chocolate Pudding:
  • 2 cups whole milk
  • ½ cup sugar
  • ¼ cup cocoa powder
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon finely ground coffee beans
  • 2 egg yolks

For the Whipped Cream:
  • 3½ cups heavy cream
  • ½ cup powdered sugar
  • 2 tablespoons cooled brewed coffee
  • 1 teaspoon vanilla extract
For Assembly:
  • 1 box graham crackers
  • 1 cup chopped chocolate
  • 2 tablespoons finely ground coffee beans


For the Chocolate Pudding:
1 _ Whisk together the milk, sugar, cocoa, cornstarch, vanilla and coffee beans in a medium sized pot over medium heat. Whisk until heated through.
2 _ Whisk the egg yolks in a medium sized bowl, then add the chocolate mixture to the egg mixture, whisking constantly (this is so that the eggs don't scramble).
3 _ Put the mixture back over heat, stir for 4-5 minutes until thickened, then chill for 1 hour.

For the Whipped Cream:
1 _ In the bowl of a stand mixer, using the medium setting, whisk together the cream, powdered sugar, coffee and vanilla until soft peaks form, about 3-5 minutes.

For Assembly:
1 _ In a 9x13 inch baking dish, line the bottom with graham crackers - it doesn't have to be perfect. If you need to break some of the crackers to fit them in, go for it. Spread ⅓ of your pudding over the graham crackers, then ⅓ of the whipped cream. Sprinkle ⅓ of your chopped chocolate over the whipped cream, then sprinkle ⅓ of your ground coffee on top of that.
2 _ Repeat this process two more times: graham crackers (press down on them so that you can fit all 3 layers), pudding, whipped cream, chopped chocolate and ground coffee, then one more layer of graham crackers, pudding, whipped cream, chopped chocolate and ground coffee, then crush some leftovers graham crackers and sprinkle that on top of the final layer, too.
3 _ Cover your ice box cake with plastic wrap and put in the fridge for at least 12 hours. The cake will keep well for up to 3 days.