Description
This Espresso Martini Icebox Cake is a decadent layered dessert combining silky coffee cream, rich dark chocolate ganache, and crisp chocolate graham crackers. Infused with espresso powder, coffee liqueur, and vodka, it's a no-bake treat perfect for coffee lovers looking for a sophisticated, chilled dessert.
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
- 2 1/4 cups heavy cream, divided
Chocolate Ganache
- 8 oz. dark chocolate chips
- 2 Tbsp. coffee liqueur
- 2 Tbsp. vodka
Assembly
- 16 sheets chocolate graham crackers, divided
- Unsweetened cocoa powder, for dusting
- Chocolate-covered espresso beans, for garnish
Instructions
- Prepare the cream cheese mixture: In a large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese, confectioners’ sugar, instant espresso powder, and 1/2 tsp. kosher salt until smooth, fluffy, and espresso powder is dissolved, about 2 to 3 minutes. With the mixer running, slowly add 1 3/4 cups heavy cream and beat until fully incorporated and mixture is light and airy. Refrigerate until ready to use.
- Make the chocolate ganache: Place dark chocolate chips in a medium heatproof bowl. In a small saucepan over medium-low heat, heat the remaining 1/2 cup heavy cream until it reaches a simmer. Add coffee liqueur, vodka, and the remaining 1/2 tsp. kosher salt to the simmering cream and return to simmer. Pour this hot cream mixture over the chocolate chips and let sit for 1 to 2 minutes. Stir gently with a rubber spatula until chocolate is melted and the ganache is smooth.
- Assemble the cake layers: Line a deep 9-inch by 5-inch loaf pan with plastic wrap, leaving a 3-inch overhang on the long sides. Place 4 sheets of chocolate graham crackers at the bottom, cutting them with a sharp knife to fit if necessary. Pour one-third of the chocolate ganache (about 1/2 cup) evenly over the crackers using an offset spatula. Spread one-quarter of the coffee cream mixture (about 1 cup) over the ganache in an even layer. Repeat this layering process two more times using crackers, ganache, and cream. Finally, top with the remaining 4 sheets of graham crackers. Transfer the remaining 1 cup coffee cream to an airtight container and refrigerate until ready to frost. Cover the pan with the plastic wrap overhang and refrigerate the cake for at least 3 hours, up to overnight.
- Invert and frost the cake: Remove the plastic wrap overhang and invert the icebox cake onto a serving platter, carefully removing the plastic wrap. Use the reserved coffee cream to generously cover the entire cake with an offset spatula. Place the cake in the freezer for about 5 minutes to set the frosting slightly.
- Decorate and serve: Lay a sheet of parchment paper diagonally across the top of the cake, pressing it gently 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 to unveil a sharp line dividing the dusted and undusted halves. Decorate the undusted half with chocolate-covered espresso beans. Serve the cake cold.
Notes
- Use full-fat cream cheese and heavy cream for the creamiest texture and best flavor.
- Letting the cake chill overnight enhances the flavors and allows the layers to meld perfectly.
- If you don’t have coffee liqueur, substitute with strong brewed coffee or espresso for a non-alcoholic version.
- Ensure instant espresso powder is fully dissolved to avoid graininess in the cream mixture.
- For easy cutting, dip the knife in hot water and wipe dry before slicing the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 110 mg
