Description
This Espresso Martini Icebox Cake is a luscious layered dessert combining creamy coffee-infused cream cheese filling, rich dark chocolate ganache, and crunchy chocolate graham crackers. Inspired by the classic espresso martini cocktail, it features espresso powder, coffee liqueur, and vodka for a boozy, decadent treat chilled to perfection.
Ingredients
Scale
Filling
- 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
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
- Prepare Cream Cheese Mixture: In a large bowl, using a handheld mixer on medium-high speed, beat softened cream cheese, confectioners’ sugar, instant espresso powder, and 1/2 tsp kosher salt until smooth, fluffy, and espresso powder is fully dissolved, about 2 to 3 minutes. With mixer running, slowly stream in 1 3/4 cups of heavy cream and continue beating until fully incorporated and mixture becomes light and airy. Refrigerate mixture until ready to assemble.
- Make Chocolate Ganache: Place dark chocolate chips into a medium heatproof bowl. In a small saucepan over medium-low heat, heat remaining 1/2 cup heavy cream until simmering. Stir in coffee liqueur, vodka, and remaining 1/2 tsp kosher salt, then return to simmer. Pour hot cream mixture over chocolate chips and let sit for 1 to 2 minutes, then stir gently with a rubber spatula until chocolate is completely melted and ganache is smooth.
- Assemble Icebox Cake: Line a deep 9" x 5" loaf pan with plastic wrap, leaving at least a 3" overhang on both long sides. Arrange 4 sheets of chocolate graham crackers on the pan bottom, cutting them with a sharp knife to fit snugly. Pour one-third of the chocolate ganache (about 1/2 cup) evenly over the graham crackers and spread with an offset spatula. Top with one-quarter of the coffee cream filling (about 1 cup) and spread evenly. Repeat layering two more times with remaining ganache and cream, then top with the last 4 graham crackers. Transfer remaining 1 cup coffee cream into an airtight container and refrigerate. Cover the assembly pan with overhanging plastic wrap and chill in the refrigerator for at least 3 hours, up to overnight, to set.
- Unmold and Frost: Remove plastic wrap overhang and invert the icebox cake onto a serving platter, removing the plastic wrap entirely. Use an offset spatula to spread the reserved coffee cream over the entire cake surface. Place cake in freezer for about 5 minutes to allow frosting to set.
- Decorate and Serve: Lay a sheet of parchment paper diagonally over the top of the cake, gently pressing it into the frosting to adhere. Using a fine-mesh sieve, dust unsweetened cocoa powder over the exposed half of the cake. Carefully remove the parchment paper to reveal a clean, sharp line dividing the cocoa powder from the plain side. Decorate the plain side with chocolate-covered espresso beans. Serve the cake cold and enjoy.
Notes
- For best results, allow the cake to chill overnight to fully meld the flavors and for easier slicing.
- You can substitute the vodka and coffee liqueur with more espresso or coffee extract if you prefer a non-alcoholic version.
- Use high-quality dark chocolate chips (60-70% cacao) for a richer ganache flavor.
- Allow the cream cheese to come to room temperature before mixing for smoother texture.
- Chilling the ganache slightly before assembling helps prevent melting the crackers.
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 110 mg
