Ingredients:

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 18 oz chocolate wafers
  • 1/4 cup strong brewed coffee
  • 2 tbsp cocoa powder
  • 1/2 cup chocolate shavings

Instructions:

  1. Beat the ice-cold heavy cream, powdered sugar, vanilla, and salt in a chilled bowl starting on low speed, then increasing to medium-high until stiff peaks form.
  2. Spread approximately 2 tablespoons of whipped cream on the bottom of a 9x9 inch square glass baking dish to anchor the cake.
  3. Quickly dip each chocolate wafer in cooled strong brewed coffee and arrange them side-by-side to cover the base of the dish.
  4. Top the wafer layer with a generous layer of whipped cream, smoothing it to the edges with an offset spatula.
  5. Repeat the layers of dipped wafers and whipped cream until all ingredients are used, finishing with a smooth, thick layer of cream on top.
  6. Cover the dish tightly with plastic wrap and refrigerate for 6 to 12 hours to allow the wafers to hydrate and set.
  7. Before serving, dust the top with cocoa powder using a fine-mesh sieve and garnish with chocolate shavings.