Description
This decadent Espresso Martini Icebox Cake is a luscious no-bake dessert layering espresso-flavored cream, rich dark chocolate ganache, and crisp chocolate graham crackers. Inspired by the classic cocktail, it combines coffee liqueur and vodka with creamy textures and intense chocolate notes, chilled to perfection for a refreshing and elegant treat.
Ingredients
Scale
Cream 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 mixture: In a large bowl, use a handheld mixer on medium-high speed to beat cream cheese, confectioners’ sugar, instant espresso powder, and 1/2 tsp. kosher salt until smooth and fluffy and espresso powder is completely dissolved, about 2 to 3 minutes. With mixer running, slowly stream in 1 3/4 cups heavy cream and continue beating until 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, warm the remaining 1/2 cup heavy cream until just simmering. Add coffee liqueur, vodka, and the remaining 1/2 tsp. kosher salt, returning the mixture to a simmer. Pour the hot cream mixture over the chocolate chips. Let sit 1 to 2 minutes, then stir gently with a rubber spatula until the chocolate melts completely and the ganache is smooth.
- Assemble the icebox cake: Line a deep 9 by 5-inch loaf pan with plastic wrap, leaving at least a 3-inch overhang on the long sides. Arrange 4 sheets of chocolate graham crackers on the bottom of the pan, cutting to fit as needed. Pour one-third of the chocolate ganache (about 1/2 cup) over the crackers and spread evenly using an offset spatula. Top with one-quarter of the coffee cream mixture (about 1 cup) and spread into an even layer. Repeat these layers two more times, finishing with the remaining 4 graham cracker sheets on top. Transfer the remaining 1 cup of coffee cream to an airtight container and refrigerate until ready to use. Cover the pan tightly with the overhanging plastic wrap and chill for at least 3 hours or up to overnight.
- Unmold and frost: Remove the plastic wrap overhang and invert the icebox cake onto a serving platter to release it from the pan. Remove the plastic wrap completely. Using an offset spatula, evenly spread the reserved coffee cream over the top and sides of the cake. Freeze the cake for about 5 minutes to set the frosting.
- Decorate and serve: Place a sheet of parchment paper diagonally across the top of the cake, pressing gently into the frosting so it adheres. Using a fine-mesh sieve, dust unsweetened cocoa powder over the exposed half of the cake. Carefully lift the parchment paper away to reveal a sharp dividing line. Decorate the other half of the cake with chocolate-covered espresso beans. Serve the cake chilled or cold for best flavor and texture.
Notes
- Use room temperature cream cheese for easier mixing and smoother texture.
- Instant espresso powder dissolves quickly; ensure it’s fully incorporated to avoid graininess.
- Cut graham crackers carefully with a sharp knife to prevent crumbs and uneven edges.
- Refrigerate the cake overnight for deeper flavor melding and best slicing results.
- The freezing step helps the frosting set quickly but avoid freezing the whole cake to preserve creaminess.
- Substitute vodka with an additional 2 tablespoons of coffee liqueur if a milder alcohol taste is preferred.
- For a vegetarian diet, confirm that the chocolate chips contain no animal-derived additives.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
