Espresso Martini Icebox Cake Is A Secretly Easy Holiday Showstopper

Brooke Caison
·2 min read

Yields: 16 servings

Prep Time: 10 mins

Total Time: 3 hours 30 mins

Ingredients

  • 12 oz.

    cream cheese, softened

  • 1/3 c.

    (38 g.) confectioners’ sugar

  • 1 tbsp.

    instant espresso powder

  • 1 tsp.

    kosher salt, divided

  • 2 1/4 c.

    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

  1. In 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.

  2. Place 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.

  3. Line 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.

  4. Unwrap 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.

  5. Place 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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