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Espresso Martini Icebox Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 26 reviews
  • Author: Rachel
  • Prep Time: 10 minutes
  • Chilling Time: 3 hours
  • Cook Time: 10 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Espresso Martini Icebox Cake is a luxurious no-bake dessert featuring layers of coffee-infused cream, rich dark chocolate ganache, and crisp chocolate graham crackers. Inspired by the classic cocktail, it combines espresso powder, coffee liqueur, and vodka for a sophisticated flavor perfect for coffee and chocolate lovers. Chilled and set in the fridge with a final dusting of cocoa and chocolate-covered espresso beans, this cake offers a creamy, airy texture and decadent taste that requires minimal hands-on time.

Ingredients

Scale

Cream Mixture

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

Chocolate Ganache

  • 8 oz. dark chocolate chips
  • 2 Tbsp. coffee liqueur
  • 2 Tbsp. vodka

Assembly

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

Instructions

  1. Prepare Cream Mixture: In a large bowl, use a handheld mixer on medium-high speed to beat softened cream cheese, confectioners’ sugar, espresso powder, and 1/2 tsp. kosher salt until smooth and fluffy and espresso powder is dissolved, about 2 to 3 minutes. With mixer running, slowly stream in 1 3/4 cups heavy cream and continue beating until the mixture is light and airy. Refrigerate until ready to assemble.
  2. 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 begins to simmer. Add coffee liqueur, vodka, and the remaining 1/2 tsp. kosher salt to the cream, returning it to a simmer. Pour this 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 fully melted and the ganache is smooth.
  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. Place 4 sheets of chocolate graham crackers flat on the bottom of the pan, trimming them with a sharp knife to fit if necessary. Pour one-third of the chocolate ganache (about 1/2 cup) evenly over the crackers using an offset spatula. Spread one-quarter of the chilled coffee cream (about 1 cup) evenly over the ganache. Repeat these layers twice more—ganache then coffee cream. Finish with the remaining 4 sheets of graham crackers on top. Transfer the remaining 1 cup of coffee cream to an airtight container and refrigerate for frosting later. Cover the loaf pan with the overhanging plastic wrap and refrigerate for at least 3 hours or up to overnight to set.
  4. Invert and Frost: Remove the plastic wrap overhang and invert the chilled icebox cake onto a serving platter. Remove the plastic wrap from the cake. Use an offset spatula to spread the reserved coffee cream evenly over the entire cake surface. Place the cake in the freezer for about 5 minutes to allow the frosting to set slightly.
  5. Decorate and Serve: Lay a sheet of parchment paper diagonally across the top of the cake, pressing gently to adhere into the frosting. Using a fine-mesh sieve, dust unsweetened cocoa powder evenly on the exposed half of the cake. Carefully remove the parchment paper to reveal a sharp line between the dusted and undusted sides. Decorate the undusted side with chocolate-covered espresso beans. Serve the cake cold.

Notes

  • For a stronger coffee flavor, increase the espresso powder by an additional 1 teaspoon.
  • If you prefer a non-alcoholic version, omit the coffee liqueur and vodka and substitute with additional brewed coffee.
  • Make sure the cream cheese is very soft to ensure a smooth, lump-free cream mixture.
  • Allow the cake to chill overnight for the best flavor melding and texture.
  • Use an offset spatula for easier and more even spreading of layers and frosting.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • The cake can also be frozen for up to 1 week; thaw in refrigerator before serving.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 20 g
  • Sodium: 210 mg
  • Fat: 25 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 16 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 90 mg

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