Espresso Martini Icebox Cake Recipe

ByElena Hart
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Introduction

This Espresso Martini Icebox Cake is a decadent no-bake dessert combining rich coffee flavor with creamy layers and chocolate ganache. It’s perfect for coffee lovers looking for a show-stopping treat that’s easy to prepare ahead of time.

A slice of multi-layered cake sits on a white marbled surface, showing seven distinct layers. From bottom to top, there is a thin dark chocolate base layer, followed by a creamy light beige layer with a smooth texture. Above that is a thick, nearly black chocolate ganache layer, then another light beige cream layer, then another dark chocolate cake layer, topped with a dusting of brown cocoa powder. The cake is covered on top with a thick creamy white frosting, decorated with round, shiny dark chocolate balls scattered unevenly on one half. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 12 oz. cream cheese, softened
  • 1/3 cup (38 g) confectioners’ sugar
  • 1 tbsp. instant espresso powder
  • 1 tsp. kosher salt, divided
  • 2 1/4 cups heavy cream, divided
  • 8 oz. dark chocolate chips
  • 2 tbsp. coffee liqueur
  • 2 tbsp. vodka
  • 16 sheets chocolate graham crackers, divided
  • Unsweetened cocoa powder, for serving
  • Chocolate-covered espresso beans, for serving

Instructions

  1. Step 1: In a large bowl, beat together the cream cheese, confectioners’ sugar, espresso powder, and 1/2 teaspoon salt with a handheld mixer on medium-high speed until smooth, fluffy, and the espresso powder is dissolved, about 2 to 3 minutes. Slowly add 1 3/4 cups heavy cream while mixing, and continue beating until light and airy. Refrigerate until ready to use.
  2. Step 2: Place the chocolate chips in a medium heatproof bowl. Heat the remaining 1/2 cup heavy cream in a small saucepan over medium-low heat until simmering. Stir in coffee liqueur, vodka, and the remaining 1/2 teaspoon salt, then bring back to a simmer. Pour the hot cream mixture over the chocolate chips and let sit 1 to 2 minutes before stirring until smooth and melted.
  3. Step 3: Line a deep 9″ x 5″ 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, trimming to fit if needed. Spread one-third of the chocolate ganache evenly over the crackers. Top with one-quarter of the espresso cream mixture and spread evenly. Repeat layering twice more, then finish with 4 more sheets of graham crackers on top. Reserve the remaining 1 cup of espresso cream in an airtight container and refrigerate. Cover the pan with the plastic wrap overhang and refrigerate for at least 3 hours, or overnight.
  4. Step 4: Remove the plastic wrap overhang and invert the icebox cake onto a serving platter, peeling off the plastic wrap. Spread the reserved espresso cream over the top of the cake using an offset spatula. Freeze the cake until the topping is set, about 5 minutes.
  5. Step 5: Place a sheet of parchment paper diagonally across the top of the cake, pressing gently so it sticks to the frosting. Dust the exposed half of the cake with unsweetened cocoa powder using a fine-mesh sieve. Carefully remove the parchment to reveal a sharp line dividing the dusted and clean sides. Decorate the undecorated half with chocolate-covered espresso beans. Serve the cake cold.

Tips & Variations

  • Use a handheld mixer with beaters to achieve a light, fluffy cream texture for better layering.
  • Substitute the coffee liqueur with strong brewed espresso for a non-alcoholic version.
  • Allow the cake to chill overnight for firmer layers and enhanced flavors.
  • Try bittersweet or semisweet chocolate chips for varying chocolate intensity.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. For best texture, serve chilled but allow it to sit at room temperature for 10 minutes before slicing. Leftovers can also be frozen, wrapped tightly, and thawed overnight in the fridge before serving.

How to Serve

A rectangular dessert with two distinct halves rests on a white marbled tray. The left half is covered with a smooth, creamy beige layer topped with scattered glossy dark chocolate balls. The right half is fully dusted with a fine layer of cocoa powder, which spills slightly onto the tray’s edge. The dessert edges are clean and sharp, showing thin layers beneath the toppings, all placed on a white marbled surface that contrasts with the light blue background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this icebox cake is ideal for making ahead. It improves in flavor as it chills and can be stored refrigerated overnight or up to 3 days before serving.

What can I use instead of chocolate graham crackers?

If you can’t find chocolate graham crackers, chocolate wafer cookies or thin chocolate biscuits work well as substitutes and provide a similar texture and flavor.

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Espresso Martini Icebox Cake Recipe

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★★★★★

4.9 from 108 reviews

This Espresso Martini Icebox Cake combines rich espresso-flavored cream cheese filling, luscious chocolate ganache, and crisp chocolate graham crackers into a no-bake, indulgent layered dessert. Perfectly chilled and garnished with cocoa powder and chocolate-covered espresso beans, it offers a sophisticated coffee and chocolate treat inspired by the classic cocktail.

  • Author: Elena
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Ingredients

Scale

Cream Cheese Mixture

  • 12 oz. cream cheese, softened
  • 1/3 cup (38 g) confectioners’ sugar
  • 1 tbsp instant espresso powder
  • 1 tsp kosher salt, divided
  • 2 1/4 cups heavy cream, divided

Ganache

  • 8 oz dark chocolate chips
  • 2 tbsp coffee liqueur
  • 2 tbsp vodka

Assembly

  • 16 sheets chocolate graham crackers, divided

For Garnish

  • Unsweetened cocoa powder
  • Chocolate-covered espresso beans

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 half of the kosher salt (1/2 tsp) until smooth, fluffy, and the espresso powder is fully dissolved, about 2 to 3 minutes. While the mixer runs, gradually add 1 3/4 cups heavy cream and continue beating until fully combined and airy. Refrigerate this mixture until ready to use.
  2. 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 just until it reaches a simmer. Stir in the coffee liqueur, vodka, and the remaining 1/2 tsp kosher salt, returning the mixture to a simmer. Pour this hot cream mixture over the chocolate chips and let it sit for 1 to 2 minutes to soften. Stir gently with a rubber spatula until the chocolate melts completely and the ganache is smooth.
  3. Assemble the cake layers: Line a deep 9″ x 5″ loaf pan with plastic wrap, leaving at least a 3-inch overhang on both long sides for easy removal. Arrange 4 sheets of chocolate graham crackers on the pan bottom, trimming to fit with a sharp knife. Pour one-third of the chocolate ganache (about 1/2 cup) over the crackers, spreading evenly with an offset spatula. Layer one-quarter of the espresso cream mixture (about 1 cup) on top and spread evenly. Repeat these chocolate ganache and cream layers two more times. Finish by topping with the remaining 4 graham cracker sheets. Transfer the leftover 1 cup of espresso cream to an airtight container and refrigerate for later. Cover the assembled cake with the overhanging plastic wrap and refrigerate for at least 3 hours or overnight to set.
  4. Unmold and frost the cake: Remove the plastic wrap overhang and invert the icebox cake onto a serving platter, carefully peeling off the plastic wrap from the cake. Use an offset spatula to spread the reserved espresso cream evenly over the cake surface. Freeze the cake for about 5 minutes to allow the frosting to set.
  5. Garnish and serve: Place a sheet of parchment paper diagonally across the top of the cake, gently pressing it into the frosting to adhere. Using a fine-mesh sieve, dust one exposed half of the cake with unsweetened cocoa powder. Carefully remove the parchment sheet to reveal a clean line dividing the dusted and nondusted sides. Decorate the undecorated half with chocolate-covered espresso beans for an elegant finish. Serve chilled for a rich, coffee-spiked dessert experience.

Notes

  • The cake must be refrigerated for at least 3 hours to ensure it sets properly, but overnight chilling is best for flavor melding.
  • If you prefer a non-alcoholic version, omit the coffee liqueur and vodka and substitute with a coffee extract or brewed espresso for flavor.
  • Be sure to use softened cream cheese for a smooth mixture and to beat the cream until light and airy for the best texture.
  • The chocolate ganache should be poured warm but not hot to avoid melting the graham crackers prematurely.
  • The parchment paper dusting technique creates a stylish, professional look to impress guests.
  • Use good quality dark chocolate chips and strong espresso powder for intense flavor.
  • Keep leftovers refrigerated and consume within 3 days.

Keywords: Espresso Martini Icebox Cake, no bake dessert, coffee dessert, chocolate graham crackers, espresso cream, chocolate ganache, layered dessert

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