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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.

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

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