Graham Cracker Cake
- Graham cracker lovers will have their cake & eat it, too!
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1-1/2 cups heavy cream
- 5 Tbsp, plus extra to drizzle, chocolate syrup
- 1 tsp vanilla extract
- 1/3 cup powdered sugar
- 2 sleeves full-sheet graham crackers
- Using a stand mixer or hand mixer, begin to whip the heavy cream on low speed. Once you see that it's beginning to thicken, increase the speed to medium, and continue to whip until soft peaks form.
- Add the chocolate syrup, vanilla, and powdered sugar. Continue to whip until you have firm peaks; it will be almost like frosting at this point.
- Take one of the graham crackers and spread the chocolate whipped cream evenly all over one side, about as thick as the graham cracker itself. Then place another graham cracker on top of that and repeat. Put the layers on a plate to continue building the cake. Place the long side of the graham cracker on the plate so that they are standing upright. Continue to add a layer of whip cream and graham cracker until you have a square or slightly rectangular shape sandwiched together.
- With the remaining whipped cream, cover the top and all sides. Smooth out the whipped cream as best you can. Once the cake is completely covered and smoothed, crush up the remaining graham crackers and pieces that broke during assembly on top of the cake. Drizzle some chocolate syrup in a zig-zag fashion diagonally over the cake. Refrigerate for at least 3 hours or overnight.
- When serving, start at one corner of the cake and cut at a 45° angle, revealing the beautiful layers. After a few slices, start cutting from the corner right next to it to help keep the slices from getting too big.