Chocolate Espresso Icebox Cake
This chocolate espresso icebox cake is rich, creamy, and comes together with just 20 minutes of prep time! A whipped espresso mascarpone cream is layered with chocolate graham crackers and then chilled overnight in the refrigerator. The chilling time allows the graham crackers to soften and create a lovely, cake-like texture. Finished with dark chocolate shavings, this easy no-bake dessert is as elegant as it is effortless.
If you love low-effort desserts, this one is perfect for you! It takes as few as 20 minutes to whip up, plus a little chill time, and you don’t even need to do any baking!
It’s the perfect summer dessert that the whole family will love, and it’s fancy enough to serve at parties.
Are you in love with espresso and chocolate just as much as I am? I can’t get enough. I’ve paired them together in past desserts like these Espresso Chocolate Donuts, Espresso Chocolate Macarons, Dark Chocolate Mocha Mousse Cake, and Mocha Cheesecake.
The ice cream filling is made with a cloud-like mascarpone filling mixed with whipping cream, a little sugar, and espresso. It’s lightly sweet with a hint of coffee flavor that balances out the rich dark chocolate.
If you don’t have any mascarpone cheese on hand, it can be substituted with cream cheese, but it will yield a tangier flavor closer to cheesecake, which is still delicious!
This chocolate icebox cake is finished off with dark chocolate shavings. It gives it a fancy look, but we both know how little effort this dessert took!
I hope you enjoy making this at any time of the year, but especially on a hot summer day. It’s perfect for those chocolate cravings!
Ingredients
- heavy whipping cream
- espresso powder
- mascarpone cheese
- granulated sugar
- vanilla extract
- chocolate graham crackers
- dark chocolate bar
How to Make Chocolate Espresso Icebox Cake
Line an 8-inch square baking pan or dish with parchment, leaving an overhang on all sides. Secure the sides with binder clips if desired.
Add the whipping cream and espresso powder to the bowl of a stand mixer. Whisk to encourage the espresso powder to dissolve. Once it is mostly dissolved, add the mascarpone, sugar, and vanilla extract. Use the whisk attachment and mix on low for 1-2 minutes, or until the mixture begins to thicken.
Then, gradually increase the speed to medium-high. Whip until very thick and creamy, about 2 minutes.
Spread a skinny layer of the espresso cream on the bottom of the lined pan (this will help the graham crackers adhere).
Then place a single layer of graham crackers on top.
Spread ¼ of the espresso cream evenly over the graham crackers in a layer using an offset spatula, followed by another layer of graham crackers. Repeat this process 3 more times, ending with a layer of cream on top.
You should end up with 4 total layers of graham crackers. Cover the top with clingfilm and chill overnight, for at least 12 hours.
When you’re ready to serve the cake, remove it from the fridge. Use parchment to lift out the cake and place it on a platter or board.
Use a vegetable peeler to shave off pieces of chocolate along the outer edges of the chocolate bar, then scatter them over the top of the cake.
Slice into eight equal pieces and serve immediately. Keep leftovers covered and chilled.
How to Store
You can prepare this icebox cake up to 3 days in advance. After 4 days, you can move leftovers to the freezer where they will keep for up to 2 months.
Leftovers may be frozen for up to 2 months. Allow them to sit at room temperature for 15-20 minutes before enjoying.
More Homemade Ice Cream Recipes
- Chocolate Chip Cookie Dough Ice Cream Cake
- Peanut Butter Chocolate Ice Cream Cake
- Birthday Ice Cream Cake
- Strawberry Cheesecake Ice Cream
- Blueberry Cheesecake Ice Cream
What do you think of this amazing chocolate espresso icebox cake recipe? What would you serve with a slice of this? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy summer, friends!
Chocolate Espresso Icebox Cake Recipe
Chocolate Espresso Icebox Cake
This chocolate espresso icebox cake is rich, creamy, and comes together with just 20 minutes of prep time! A whipped espresso mascarpone cream is layered with chocolate graham crackers then chilled overnight in the fridge. The chilling time allows the graham crackers to soften and create a lovely, cake-like texture. Finished with dark chocolate shavings, this easy no-bake dessert is as elegant as it is effortless.
Ingredients
- 2 cups heavy whipping cream, cold
- 2 tablespoons espresso powder
- 16 ounces mascarpone cheese, cold
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 box chocolate graham crackers
- 1 dark chocolate bar, about 2-3 ounces
Instructions
- Line an 8-inch square baking pan or dish with parchment, leaving an overhang on all sides. Secure the sides with binder clips if desired.
- Add the whipping cream and espresso powder to the bowl of a stand mixer. Whisk to encourage the espresso powder to dissolve. Once it is mostly dissolved, add the mascarpone, sugar, and vanilla extract. Use the whisk attachment and mix on low for 1-2 minutes, or until the mixture begins to thicken. Then, gradually increase the speed to medium-high. Whip until very thick and creamy, about 2 minutes.
- Spread a skinny layer of the espresso cream on the bottom of the lined pan (this will help the graham crackers adhere), then place a single layer of graham crackers on top. Spread ¼ of the espresso cream evenly over the graham crackers in a layer using an offset spatula, followed by another layer of graham crackers. Repeat this process 3 more times, ending with a layer of cream on top. You should end up with 4 total layers of graham crackers. Cover the top with clingfilm and chill overnight, for at least 12 hours.
- When you’re ready to serve the cake, remove it from the fridge. Use parchment to lift out the cake and place it on a platter or board. Use a vegetable peeler to shave off pieces of chocolate along the outer edges of the chocolate bar then scatter them over the top of the cake. Slice into 8 equal pieces and serve immediately.
- Keep leftovers covered and chilled. Enjoy within 3-4 days.
Notes
I used most of one 12.2-ounce box of “fresh stack's chocolate graham crackers.
The squares were the perfect size for using in an 8-inch pan without having to break them apart to fit.
Leftovers may be frozen for up to 2 months. Allow them to sit at room temperature for 15-20 minutes before enjoying.
I highly recommend using an 8-inch baking pan or dish rather than a larger 9-inch one as this recipe is formulated to fill a standard 8-inch pan. If you use a 9-inch pan, you’ll have much thinner layers and will need to break the graham crackers to fit.
This dessert is best enjoyed straight from the fridge so plan accordingly. The longer it sits out at room temperature, the softer the espresso cream becomes.
If you prefer a really strong espresso flavor, increase the amount of espresso powder from 2 to 3 tablespoons total.
Ensure that both your mascarpone cheese and whipping cream are cold (i.e. straight out of the fridge). This will help them gain volume during whipping and produce a nice, thick cream.
During testing, I found that I preferred ½ cup of sugar to keep the dessert from being overly sweet, but if you prefer a sweeter flavor to balance the espresso, increase the sugar to ¾ cup total.
Is there a substitute for mascarpone cheese? In a pinch, you can use an equal amount of cream cheese, but it will yield a tangier flavor closer to cheesecake.
How far in advance can I make this icebox cake? You can make it up to 3 days in advance. After 4 days, you can move leftovers to the freezer where they will keep for up to 2 months.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 620Total Fat: 54gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 146mgSodium: 279mgCarbohydrates: 30gFiber: 1gSugar: 26gProtein: 5g