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Espresso Martini Icebox Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 75 reviews
  • Author: Dina
  • Prep Time: 10 minutes
  • Chilling Time: 3 hours
  • Cook Time: 10 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Espresso Martini Icebox Cake is a luscious no-bake dessert combining rich cream cheese and coffee-flavored whipped cream layered with chocolate graham crackers and smooth dark chocolate ganache. Infused with coffee liqueur and vodka, this chilled treat offers a sophisticated blend of espresso and chocolate flavors, perfect for coffee lovers and dessert enthusiasts alike.

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

Cake Layers & Garnish

  • 16 sheets chocolate graham crackers, divided
  • Unsweetened cocoa powder, for dusting
  • Chocolate-covered espresso beans, for decoration

Instructions

  1. 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 fully dissolved, about 2 to 3 minutes. With the mixer running, slowly stream in 1 3/4 cups heavy cream and beat until fully incorporated and the mixture is light and airy. Refrigerate until ready to use.
  2. Make the Chocolate Ganache: Place the 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 just begins to simmer. Add the coffee liqueur, vodka, and remaining 1/2 tsp. kosher salt, return the mixture to a gentle simmer, then pour it over the chocolate chips. Let rest for 1 to 2 minutes, then stir gently with a rubber spatula until the chocolate is melted and the ganache is smooth.
  3. Assemble the Icebox Cake Layers: Line a deep 9" x 5" loaf pan with plastic wrap, ensuring at least 3 inches hang over on both long sides for easy removal. Arrange 4 sheets of chocolate graham crackers at the bottom, trimming with a sharp knife to fit snugly. Pour one-third of the chocolate ganache (about 1/2 cup) over the crackers and spread evenly with an offset spatula. Next, spread one-quarter of the coffee cream mixture (about 1 cup) evenly over the ganache. Repeat the layering process two more times with graham crackers, ganache, and coffee cream. Finish by topping with the remaining 4 graham cracker sheets. Transfer any leftover coffee cream to an airtight container and refrigerate. Cover the loaf pan with the overhanging plastic wrap and refrigerate the cake for at least 3 hours, preferably overnight, to set.
  4. Invert and Frost the Cake: Remove the plastic wrap overhang and carefully invert the icebox cake onto a serving platter, peeling off the plastic wrap from the cake. Use an offset spatula to generously cover the entire cake with the reserved coffee cream. Place the cake in the freezer for about 5 minutes to let the frosting set.
  5. Decorate and Serve: Lay a sheet of parchment paper diagonally over the top of the cake, gently pressing it into the frosting to adhere. Using a fine-mesh sieve, dust unsweetened cocoa powder over the exposed half of the cake. Carefully lift off the parchment paper to reveal a sharp, clean line dividing the cocoa-dusted side. Decorate the other half with chocolate-covered espresso beans. Serve the cake cold for a refreshing and indulgent dessert experience.

Notes

  • For best results, allow the cake to chill overnight so the layers meld beautifully.
  • If you prefer a non-alcoholic version, substitute vodka and coffee liqueur with strong brewed espresso or coffee.
  • Use a sharp knife dipped in hot water for cleaner cuts when slicing the cake.
  • The cake can be stored covered in the refrigerator for up to 3 days.
  • Chocolate graham crackers can be substituted with regular graham crackers and dusted with cocoa powder for extra chocolate flavor.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 18 g
  • Sodium: 210 mg
  • Fat: 26 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 95 mg

Find it online: https://mealsbydina.com/espresso-martini-icebox-cake-recipe/