Espresso Martini Icebox Cake Recipe

Ingredients

Cream Mixture

• 12 oz cream cheese, softened
• 1/3 cup (38 g) confectioners’ sugar
• 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 serving

Instructions

1. In a large bowl, use a handheld mixer on medium-high speed to beat cream cheese, confectioners’ sugar, espresso powder, and 1/2 tsp kosher salt until smooth and fluffy and the espresso powder dissolves, about 2 to 3 minutes. Slowly stream in 1 3/4 cups heavy cream while mixing, and continue beating until light and airy. Refrigerate until ready to use.
2. Place dark chocolate chips in a medium heatproof bowl. Heat remaining 1/2 cup heavy cream in a small saucepan over medium-low heat until simmering. Add coffee liqueur, vodka, and remaining 1/2 tsp kosher salt, returning mixture to a simmer. Pour hot cream mixture over chocolate chips and let sit for 1 to 2 minutes, then stir with a rubber spatula until smooth and fully melted.
3. 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 bottom, cutting to fit if necessary. Pour one-third of the chocolate ganache (about 1/2 cup) over the crackers and spread evenly using an offset spatula. Spread one-quarter of the coffee cream (about 1 cup) over the ganache in an even layer. Repeat these layers 2 more times. Top with the remaining 4 sheets of graham crackers. Transfer the remaining 1 cup of coffee cream to an airtight container and refrigerate until ready to use. Cover the pan with the overhanging plastic wrap and refrigerate for at least 3 hours or up to overnight.
4. Unwrap the plastic overhang and invert the icebox cake onto a serving platter, removing the plastic wrap. Use an offset spatula to cover the entire cake with the reserved coffee cream. Freeze the cake until the frosting is set, about 5 minutes.
5. Place a sheet of parchment diagonally across the top of the cake, gently pressing it onto the frosting to stick. Using a fine-mesh sieve, dust the exposed half of the cake with unsweetened cocoa powder. Carefully remove the parchment to reveal a clean line. Decorate the other half with chocolate-covered espresso beans. Serve the cake cold for best texture and flavor.

Notes

• For a non-alcoholic version, omit vodka and coffee liqueur and replace with equal parts strong brewed coffee or coffee extract.
• Ensure cream cheese is fully softened to achieve a smooth, fluffy cream mixture with no lumps.
• Use an offset spatula for smooth and even layers when spreading ganache and cream.
• Refrigerate the cake overnight if possible to allow flavors to meld and the crackers to soften properly.
• This cake can be made a day ahead and stored covered in the refrigerator.
• To make slicing easier, allow the cake to soften slightly at room temperature for 10 minutes before serving.