Line an 8½ by 4 ½-inch loaf pan with two long pieces of overhanging plastic wrap, one draped horizontally over the pan, and one draped vertically.

Whisk all of the ingredients (except for the wafers) in the bowl of a stand mixer, fitted with the whisk attachment, on medium speed, until soft peaks form, then increase the mixer speed to medium high and continue mixing until medium to stiff peaks form.

Spread one cup of cream on the bottom of the prepared pan and cover in a layer of Nilla wafers, breaking them as necessary. Top the wafers with another layer of cream.  Continue layering in this fashion with the remaining cream and wafers, until you reach the top of the pan or run out of one or the other.

Cover the top of the cake with the plastic wrap overhang. Place in the refrigerator for 6 to 8 hours, or overnight.

Invert the cake onto a serving plate, remove the pan, peel off the plastic, and sprinkle the cake with the grated chocolate. With the help of an adult, slice the cake with a large, chef’s knife, dipping the knife in hot water, and drying it, in between cuts for the cleanest slices. The cake will keep covered in the refrigerator, for up to three days.