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Espresso Martini Icebox Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 6 reviews
  • Author: Hannah
  • Prep Time: 10 minutes
  • Chilling Time: 3 hours
  • Cook Time: 15 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Espresso Martini Icebox Cake is a decadent no-bake dessert featuring layers of chocolate graham crackers, rich coffee cream, and luscious dark chocolate ganache, inspired by the flavors of the classic espresso martini cocktail. This chilled treat combines cream cheese and espresso-infused whipped cream with chocolate ganache, making it a perfect elegant dessert for coffee and chocolate lovers.

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
  • 1 3/4 cups heavy cream, divided

Chocolate Ganache

  • 8 oz. dark chocolate chips
  • 1/2 cup heavy cream (remaining from total)
  • 2 Tbsp. coffee liqueur
  • 2 Tbsp. vodka
  • 1/2 tsp. kosher salt (remaining from total)

Assembly

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

Instructions

  1. Prepare Cream Cheese Mixture: In a large bowl, use a handheld mixer on medium-high speed to beat cream cheese, confectioners’ sugar, espresso powder, and 1/2 teaspoon kosher salt until smooth, fluffy, and espresso powder is dissolved, about 2 to 3 minutes. While mixing, gradually add 1 3/4 cups heavy cream and continue beating until light and airy. Refrigerate until ready to use.
  2. Make Chocolate Ganache: Place dark chocolate chips in a medium heatproof bowl. In a small saucepan, heat remaining 1/2 cup heavy cream over medium-low heat until simmering. Add coffee liqueur, vodka, and remaining 1/2 teaspoon kosher salt, bring mixture back to a simmer. Pour hot cream mixture over chocolate chips and let sit for 1 to 2 minutes, then stir gently with a rubber spatula until smooth and fully melted.
  3. Assemble Cake Layers: Line a deep 9" x 5" loaf pan with plastic wrap, leaving at least 3 inches of overhang on the long sides. Arrange 4 sheets of chocolate graham crackers on the bottom, cutting to fit if necessary. Pour one-third of the chocolate ganache (about 1/2 cup) over the crackers and spread evenly with an offset spatula. Top with one-quarter of the coffee cream mixture (about 1 cup) and spread in an even layer. Repeat layering chocolate ganache and coffee cream two more times. Finish with a final layer of 4 sheets of graham crackers on top. Transfer remaining 1 cup coffee cream to an airtight container and refrigerate. Cover the loaf pan with plastic wrap and refrigerate the assembled cake for at least 3 hours or overnight.
  4. Invert 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. Use an offset spatula to evenly cover the entire cake with the reserved coffee cream. Place cake in the freezer for about 5 minutes until the frosting is set.
  5. Decorate and Serve: Diagonally place a sheet of parchment paper over half of the cake’s top, gently press it to adhere to the frosting. Using a fine-mesh sieve, dust unsweetened cocoa powder over the exposed half of the cake. Carefully remove parchment to reveal a sharp, clean line dividing the cocoa-dusted side and plain frosting side. Decorate the plain side with chocolate-covered espresso beans. Serve the cake chilled.

Notes

  • Ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
  • Instant espresso powder dissolves easily and provides a strong coffee flavor without bitterness.
  • Use an offset spatula for smooth spreading of both ganache and cream layers.
  • The longer chilling time (overnight preferred) allows the graham crackers to soften and absorb flavors for best texture.
  • The cake can be made up to one day ahead for convenience and stored covered in the refrigerator.
  • For a non-alcoholic version, omit coffee liqueur and vodka and replace with equal parts brewed espresso or coffee.
  • If chocolate-covered espresso beans are unavailable, garnish with chocolate shavings or coffee beans for visual appeal.

Nutrition

  • Serving Size: 1 slice (1/16 cake)
  • Calories: 360 kcal
  • Sugar: 18 g
  • Sodium: 210 mg
  • Fat: 27 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 110 mg

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