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!