Description
This Espresso Martini Icebox Cake is an indulgent layered dessert combining the rich flavors of espresso, cream cheese, and dark chocolate ganache with chocolate graham crackers. Chilled and frozen for a creamy, delightfully textured treat, it's perfect for coffee lovers seeking a sophisticated no-bake cake with a boozy twist.
Ingredients
Scale
Cream Cheese Mixture
- 12 oz. cream cheese, softened
- 1/3 cup confectioners’ sugar (38 g)
- 1 Tbsp. instant espresso powder
- 1 tsp. kosher salt, divided
- 1 3/4 cups heavy cream, divided
Chocolate Ganache
- 8 oz. dark chocolate chips
- 1/2 cup heavy cream (remaining from total 2 1/4 cups)
- 2 Tbsp. coffee liqueur
- 2 Tbsp. vodka
- 1/2 tsp. kosher salt (remaining from total 1 tsp.)
Assembly
- 16 sheets chocolate graham crackers, divided
- Unsweetened cocoa powder, for dusting
- Chocolate-covered espresso beans, for garnish
Instructions
- Prepare cream cheese mixture: In a large bowl, using a handheld mixer on medium-high speed, beat the softened cream cheese, confectioners’ sugar, instant espresso powder, and 1/2 teaspoon of kosher salt until smooth, fluffy, and the espresso powder is fully dissolved, about 2 to 3 minutes. With the mixer running, slowly stream in 1 3/4 cups of heavy cream and continue beating until incorporated and the mixture is light and airy. Refrigerate until ready to use.
- Make chocolate ganache: Place dark chocolate chips in a medium heatproof bowl. In a small saucepan over medium-low heat, warm the remaining 1/2 cup heavy cream until it begins to simmer. Remove from heat and add coffee liqueur, vodka, and the remaining 1/2 teaspoon of kosher salt. Return to a simmer, then pour the hot cream mixture over the chocolate chips. Let sit for 1 to 2 minutes to soften, then stir gently with a rubber spatula until the chocolate is melted and smooth.
- Assemble the cake: Line a deep 9-inch by 5-inch loaf pan with plastic wrap, leaving at least a 3-inch overhang on the long sides for easy removal. Place 4 sheets of chocolate graham crackers on the bottom of the pan, cutting as needed to fit. Pour one-third of the chocolate ganache (about 1/2 cup) over the crackers and use an offset spatula to spread evenly. Next, spread one-quarter of the coffee cream mixture (about 1 cup) over the ganache. Repeat layering two more times with crackers, ganache, and coffee cream, finishing with the remaining 4 sheets of graham crackers on top. Transfer the remaining 1 cup of coffee cream to an airtight container and refrigerate for later use. Cover the pan tightly with the overhanging plastic wrap and refrigerate for at least 3 hours or up to overnight for best results.
- Unmold and frost: Remove the cake from the refrigerator, unwrap the plastic overhang, and invert the icebox cake onto a serving platter. Carefully remove the plastic wrap from the cake surface. Use an offset spatula to spread the reserved coffee cream evenly over the cake. Place the cake in the freezer until the frosting is set, about 5 minutes.
- Decorate and serve: Lay a sheet of parchment paper diagonally across the top of the cake, gently pressing into the frosting to adhere. Using a fine-mesh sieve, dust unsweetened cocoa powder over the exposed half of the cake. Carefully remove the parchment paper to reveal a clean dividing line. Garnish the other half with chocolate-covered espresso beans for a striking presentation. Serve the cake cold.
Notes
- Use full-fat cream cheese and heavy cream for the richest texture and flavor.
- Instant espresso powder dissolves quickly, enhancing the coffee flavor without adding grit.
- The coffee liqueur and vodka add authentic espresso martini notes—substitute with coffee extract for a non-alcoholic version.
- Chilling the assembled cake overnight helps the flavors meld and the layers to set firmly.
- Freeze briefly to firm up the frosting before decorating for easier handling.
- Chocolate graham crackers can be substituted with chocolate wafer cookies if unavailable.
- Ensure chocolate chips are good quality for a smooth ganache texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg
