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Espresso Martini Icebox Cake Recipe

★★★★★

4.8 from 119 reviews
  • Author: Mariam
  • Total Time: 3 hours 30 minutes (includes chilling time)
  • Yield: 8 servings 1x

Description

This Espresso Martini Icebox Cake is a decadent, no-bake dessert featuring layers of creamy coffee-flavored filling, rich dark chocolate ganache, and crisp chocolate graham crackers. Infused with espresso powder and coffee liqueur, this indulgent treat perfectly captures the flavors of an espresso martini in a refreshing chilled cake that’s easy to assemble and impressively elegant.

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
  • 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, divided
  • Unsweetened cocoa powder, for dusting
  • Chocolate-covered espresso beans, for garnish

Instructions

  1. 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 the mixture is smooth and fluffy and the espresso powder has fully dissolved, about 2 to 3 minutes. While continuing to mix, slowly stream in 1 3/4 cups of heavy cream and beat until fully incorporated and the mixture becomes light and airy. Cover and refrigerate until ready to assemble.
  2. Make 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. Remove from heat and stir in the coffee liqueur, vodka, and the remaining 1/2 teaspoon kosher salt. Pour this warm cream mixture over the chocolate chips and let sit for 1 to 2 minutes to soften. Then, stir with a rubber spatula until the chocolate is fully melted 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 at the bottom, trimming with a sharp knife to fit snugly. 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 evenly. Repeat these layers two more times, finishing with the remaining 4 sheets of graham crackers on top. Transfer the remaining 1 cup of coffee cream to an airtight container and refrigerate until needed. Cover the pan with the overhanging plastic wrap and refrigerate the cake for at least 3 hours or overnight to set.
  4. Unmold and Frost: Remove the cake from the refrigerator. Unwrap the plastic overhang and carefully invert the icebox cake onto a serving platter, removing the plastic wrap entirely. Use the reserved coffee cream to frost the outside of the cake with an offset spatula. Place the cake in the freezer for about 5 minutes to help the frosting set.
  5. Decorate and Serve: Place a sheet of parchment paper diagonally across the top of the cake, gently pressing it into the frosting so it adheres. Using a fine-mesh sieve, dust one exposed half of the cake with unsweetened cocoa powder. Carefully remove the parchment paper to reveal a crisp dividing line. Decorate the other side of the cake with chocolate-covered espresso beans. Serve the cake cold for the best texture and flavor.

Notes

  • Allow the cake to chill well to ensure clean slicing and proper setting.
  • For a non-alcoholic version, substitute coffee liqueur and vodka with additional brewed espresso or coffee extract.
  • Use high-quality dark chocolate chips for the best ganache flavor and texture.
  • If you prefer a stronger coffee flavor, you can add an extra teaspoon of instant espresso powder to the cream cheese mixture.
  • The cake keeps well refrigerated for up to 2 days but is best enjoyed within 24 hours for optimal texture.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: icebox cake, espresso martini dessert, no-bake cake, coffee-flavored dessert, layered dessert, chocolate ganache, chilled cake, easy dessert

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