Description
Espresso Martini Icebox Cake is a luscious no-bake dessert featuring layers of creamy espresso-infused filling, rich dark chocolate ganache, and crunchy chocolate graham crackers. This elegant and chilled treat combines the flavors of coffee, chocolate, and a hint of vodka, perfect for parties or an indulgent after-dinner delight.
Ingredients
Scale
Cream Cheese Mixture
- 12 oz. cream cheese, softened
- 1/3 cup confectioners’ sugar (38 g)
- 1 Tbsp instant espresso powder
- 1/2 tsp kosher salt
- 1 3/4 cups heavy cream
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
- 16 sheets chocolate graham crackers
- Unsweetened cocoa powder, for dusting
- Chocolate-covered espresso beans, for garnish
Instructions
- Prepare 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 teaspoon kosher salt until smooth, fluffy, and the espresso powder is fully dissolved, about 2 to 3 minutes. With the mixer running, slowly stream in 1 3/4 cups of heavy cream and continue to beat until the mixture is light, airy, and well combined. Refrigerate this mixture until ready to assemble.
- Make 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 until it just reaches a simmer. Add coffee liqueur, vodka, and remaining 1/2 teaspoon kosher salt to the cream and bring it back to a simmer. Pour the hot cream mixture over the chocolate chips and let it sit undisturbed for 1 to 2 minutes. Then stir gently with a rubber spatula until the chocolate is fully melted and the ganache is smooth.
- Assemble Icebox Cake Layers: Line a deep 9-inch by 5-inch loaf pan with plastic wrap, leaving at least a 3-inch overhang on both long sides for easy removal. Place 4 sheets of chocolate graham crackers at the bottom of the pan, cutting with a sharp knife to fit them snugly. Pour about one-third of the chocolate ganache (approximately 1/2 cup) evenly over the crackers, spreading it out with an offset spatula. Top the ganache with one-quarter (approximately 1 cup) of the cream cheese mixture and spread evenly. Repeat these layers two more times—chocolate ganache, then cream cheese mixture. Finish by topping with the remaining 4 sheets of chocolate graham crackers. Transfer the leftover 1 cup of cream cheese mixture to an airtight container and refrigerate for later. Cover the pan with the overhanging plastic wrap and refrigerate the cake for at least 3 hours or overnight to set.
- Invert and Frost Cake: Remove the cake from the refrigerator. Unwrap the plastic overhang and carefully invert the cake onto a serving platter, removing the plastic wrap. Use an offset spatula to spread the reserved coffee cream mixture evenly over the top and sides of the cake. Place the cake in the freezer for about 5 minutes to help the frosting set.
- Decorate and Serve: Lay a sheet of parchment paper diagonally across the top of the cake and gently press it into the frosting so it adheres. Using a fine-mesh sieve, dust unsweetened cocoa powder over the exposed half of the cake. Carefully remove the parchment paper to reveal a sharp dividing line between the dusted and undusted sides. Decorate the undusted half with chocolate-covered espresso beans. Serve the Espresso Martini Icebox Cake chilled for a refreshing and indulgent dessert experience.
Notes
- For a non-alcoholic version, omit the coffee liqueur and vodka, replacing with equal parts brewed espresso or strong coffee.
- Use a sharp knife warmed in hot water to cut graham crackers to size easily without breaking them.
- Refrigerate the cake at least 3 hours to allow flavors to meld and layers to set; overnight chilling yields best texture.
- If you cannot find chocolate graham crackers, substitute with chocolate wafers or chocolate digestive biscuits.
- Decorate creatively with shaved chocolate or cocoa nibs for added texture and visual appeal.
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 360 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
