Quick Mexican Divorce Cake recipe

This is a no-bake cake that features layers of flour tortillas and mocha sour cream, then it is smothered in whipped cream and refrigerated 6 hours or overnight so the tortillas can soften.

1 (12 ounce) package semisweet chocolate chips
2 tablespoons instant coffee crystals
2 1/2 cups sour cream
10 (8-inch) flour tortillas
1 cup heavy whipping cream
1/4 cup granulated sugar

In the top of a double boiler over hot, but not boiling water, melt chocolate chips. Stir in instant coffee and sour cream. Remove from heat and allow to cool.

Place one tortilla on a pretty serving plate. Spread about 1/3 cup of the chocolate mixture on top. Repeat with 8 more tortillas, stacking them to make layers. Top with the remaining tortilla.

In a medium bowl, beat cream with an electric mixer until soft peaks start to form. Sprinkle in sugar and continue beating until stiff peaks form. Frost sides and top of tortilla cake with whipped cream. Cover with a foil tent (don't let it touch the cream) and chill 6 hours or overnight.

Serves 6 – 8.