Mexican Chocolate Icebox Cake

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  • 3 3-ounce packages ladyfingers about 60
  • 1/3 cup Kahlúa or coffee
  • 2 tablespoons cinnamon sugar
  • 2 2/3 cups heavy whipping cream
  • 4 ounces unsweetened chocolate chopped
  • 1/4 cup sugar
  • 1 1/4 cup confectioners' sugar
  • 1/2 cup unsalted butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 tablespoon grated semisweet chocolate


  1. Drizzle the top side of the ladyfingers with some of the Kahlúa. Sprinkle with cinnamon sugar. Line the bottom and sides of a 9-inch springform pan with the ladyfingers, reserving 15.
  2. Heat ¾ cup of the whipping cream with the unsweetened chocolate and sugar in a saucepan over low heat, stirring constantly, until chocolate melts and mixture is smooth. Let stand until mixture reaches room temperature.
  3. Beat 1 cup plus 2 tablespoons of the confectioners’ sugar, the butter, and 1 teaspoon of the vanilla in a bowl until well mixed. Add the cooled chocolate mixture and beat well.
  4. In a separate bowl, combine the remaining whipping cream, remaining 2 tablespoons confectioners’ sugar, remaining 1 teaspoon vanilla, and cinnamon. Beat until firm peaks form. Fold ¾ of the whipped cream mixture into the chocolate mixture.
  5. Spread half the chocolate mixture in the prepared pan. Top with the reserved ladyfingers. Spread the remaining chocolate mixture over the ladyfingers. Decorate the top with the remaining whipped cream mixture. Sprinkle with grated chocolate. Chill, covered, for 3 to 24 hours or until firm.

Additional Tips

This recipe plays on the flavor of a classic Mexican semi-sweet chocolate flavored with almonds, cinnamon and vanilla and sold in tablets that are most often melted and whipped up in milk as a frothy hot drink.