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Yields:
16 serving(s)
Prep Time:
10 mins
Total Time:
3 hrs 30 mins
Cal/Serv:
355
I'm still espresso martini obsessed, and I'll take it in any format I can get—especially if it's a showstopping dessert. My espresso martini icebox cake has layers of chocolate graham crackers, coffee chocolate ganache, and espresso whipped cream stacked in a loaf pan and chilled until set and sliceable. The top is decorated with cocoa powder and chocolate-covered espresso beans for an added crunch and a hint about the flavors hiding inside. Easy desserts like this prove that a sweet treat doesn't have to be complicated to deserve center stage. Not to mention—any excuse to have espresso martini ingredients in your house is a good one.
Pro tip: For a super-clean slice, run a serrated knife under very hot water, then quickly wipe the knife dry and slice with gentle pressure and a sawing motion.
Make ahead & storage:
If you want to get ahead on your party prep, the espresso whipped cream can be made up to 2 days ahead. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 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
- 8 oz.
dark chocolate chips
- 2 Tbsp.
coffee liqueur
- 2 Tbsp.
vodka
- 16
sheets chocolate graham crackers, divided
Unsweetened cocoa powder and chocolate-covered espresso beans, for serving
Directions
- Step 1In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese, confectioners’ sugar, espresso powder, and 1/2 tsp. salt until smooth and fluffy and espresso powder is dissolved, 2 to 3 minutes. With the mixer running, slowly stream in 1 3/4 c. cream and beat until incorporated and mixture is light and airy. Refrigerate until ready to use.
- Step 2Place chips in a medium heatproof bowl. In a small saucepan over medium-low heat, heat remaining 1/2 c. cream until simmering. Add coffee liqueur, vodka, and remaining 1/2 tsp. salt and return to a simmer. Pour cream mixture over chips. Let sit 1 to 2 minutes, then stir with a rubber spatula until chocolate is melted and smooth.
- Step 3Line a deep 9" x 5" loaf pan with plastic wrap, leaving at least a 3" overhang on both long sides. Line bottom of prepared pan with 4 sheets graham crackers. Using a sharp knife, cut crackers to fit. Pour one-third of chocolate ganache (about 1/2 c.) over graham crackers. Using an offset spatula, spread in an even layer. Top with one-quarter of coffee cream (about 1 c.) and spread in an even layer. Repeat layers 2 more times, then top with remaining 4 sheets graham crackers. Transfer remaining 1 c. coffee cream to an airtight container and refrigerate until ready to use. Cover pan with overhanging plastic wrap and refrigerate at least 3 hours and up to overnight.
- Step 4Unwrap plastic overhang and invert icebox cake onto a platter, removing plastic wrap. Using offset spatula, cover cake with reserved coffee cream. Freeze until set, about 5 minutes.
- Step 5Place a sheet of parchment diagonally across top of cake, gently pressing into frosting to adhere. Using a fine-mesh sieve, dust exposed half of cake with cocoa powder. Gently remove parchment to reveal a sharp line of cocoa powder. Decorate the other side with espresso beans. Serve cold.
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