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Espresso Martini Icebox Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 30 reviews
  • Author: Riley
  • 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

Indulge in this rich and elegant Espresso Martini Icebox Cake, featuring layers of chocolate graham crackers, creamy espresso-infused cream cheese filling, and a luscious dark chocolate ganache infused with coffee liqueur and vodka. This no-bake dessert is chilled to perfection to create a decadent treat perfect for coffee and chocolate lovers.

Ingredients

Scale

Espresso 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
  • 1 3/4 cups heavy cream, divided

Chocolate Ganache

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

Assembly and Garnish

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

Instructions

  1. Make the espresso cream cheese mixture: In a large bowl, beat the softened cream cheese, confectioners' sugar, instant espresso powder, and 1/2 tsp. kosher salt using a handheld mixer on medium-high speed until smooth, fluffy, and the espresso powder is dissolved, about 2 to 3 minutes. With the mixer running, slowly add 1 3/4 cups heavy cream and continue beating until fully incorporated and the mixture is light and airy. Refrigerate until ready to use.
  2. Prepare 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 begins to simmer. Stir in coffee liqueur, vodka, and the remaining 1/2 tsp. kosher salt, bringing the mixture back to a simmer. Pour the hot cream mixture over the chocolate chips and let sit for 1 to 2 minutes. Stir gently with a rubber spatula until the chocolate is completely melted and the ganache is smooth.
  3. Assemble the cake: Line a deep 9" x 5" loaf pan with plastic wrap, leaving at least 3 inches overhang on the long sides. Arrange 4 sheets of chocolate graham crackers on the bottom, cutting to fit if needed. 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 espresso cream cheese mixture (about 1 cup) over the ganache in an even layer. Repeat layering two more times with graham crackers, ganache, and espresso cream cheese. Finish with a final layer of 4 graham crackers on top. Transfer the remaining 1 cup of espresso cream cheese mixture to an airtight container and refrigerate. Cover the assembled cake with the overhanging plastic wrap and refrigerate for at least 3 hours and up to overnight.
  4. Unmold and frost the cake: Remove the plastic wrap overhang and invert the cake onto a serving platter, carefully peeling off the plastic wrap. Use the reserved espresso cream cheese mixture to cover the top and sides of the cake evenly with an offset spatula. Freeze the cake for about 5 minutes to allow the frosting to set.
  5. Decorate and serve: Place a sheet of parchment paper diagonally across the top of the cake, gently pressing it into the frosting to stick. Using a fine-mesh sieve, dust unsweetened cocoa powder over the exposed half of the cake. Carefully lift the parchment paper to reveal a clean line separating the dusted cocoa side from the undecorated side. Decorate the undecorated half with chocolate-covered espresso beans. Serve the cake chilled.

Notes

  • For best results, allow the cake to chill overnight to let the flavors meld and the layers soften.
  • If unavailable, substitute chocolate graham crackers with chocolate wafer cookies or regular graham crackers for a variation.
  • Instant espresso powder can be replaced with finely ground espresso or strong brewed espresso concentrate reduced to a paste.
  • This cake is best served cold and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • To soften cream cheese faster, leave it at room temperature for 30 minutes before starting.

Nutrition

  • Serving Size: 1 slice
  • Calories: 370 kcal
  • Sugar: 22 g
  • Sodium: 250 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 110 mg

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