Espresso Royale Ice Box Cake

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Espresso Royale Icebox Cake with delicious layers of graham crackers and espresso mousse. Rich, silky and with an intense coffee flavor, this icebox cake is so easy to make and is sure to become a favorite summer treat!

spresso Royale Icebox Cake with delicious layers of graham crackers and espresso mousse. Rich, silky and with an intense coffee flavor, this icebox cake is so easy to make and is sure to become a favorite summer treat!

  • Use a heavy cream with at least 30% milkfat content for sturdy foam and better peaks.
  • To whip up to maximum volume, the heavy cream and condensed milk need to very cold. Also, chill the bowl and the beaters in the freezer for about 20 to 30 minutes.
  • Start beating the cream at low speed to build smaller bubbles for a stable foam. When the mixture begins to thicken, increase the speed to medium and continue to beat until you reach stiff peaks.
  • Do not overbeat the whipped cream or the fat in the mixture will separate from the liquid and will turn into, well, butter. You know you’ve reached stiff peaks when the cream is thick and heavy and clings to the beaters. To check, turn the whisk up. The peaks should hold up proudly and should point straight up without collapsing.
  • I garnished the top with a generous dusting of cocoa powder but feel free to sub chocolate shavings, if you like.
Espresso Royale Ice Box Cake
Prep Time
15 mins
Total Time
15 mins
 
Espresso Royale Icebox Cake with delicious layers of graham crackers and espresso mousse. Rich, silky and with an intense coffee flavor, this icebox cake is so easy to make and is sure to become a favorite summer treat!
Course: Dessert
Cuisine: American
Servings: 9 Servings
Calories: 311 kcal

Ingredients
  • 2 cups heavy cream, very cold
  • 1 can (14 ounces) condensed milk, very cold
  • 1 tablespoon instant coffee granules, dissolved in 1 tablespoon warm water and completely cooled
  • 14 graham crackers, about 3-inch in lengths
  • 2 tablespoons cocoa powder or chocolate shavings

  1. Line a 9 x 6 x 2 baking pan with parchment paper, leaving about 1-inch overhang on all sides.
  2. In a bowl, combine heavy cream, condensed milk and liquid coffee. Using a hand mixer at low speed, whip mixture until it reaches firm peaks.
  3. Arrange one layer of graham crackers on bottom of baking dish, breaking pieces as needed to fit sides. Spoon ⅓ of cream mixture on crackers and spread to cover.
  4. Arrange another layer of graham over cream. Spoon and spread ⅓ of the cream mixture. Repeat with another layer of graham crackers. Spoon and spread remaining ⅓ of the cream mixture on top of crackers.
  5. Cover tightly with plastic film and refrigerate overnight. Freeze for about 1 hour before serving. 
  6. Lift cake from pan using parchment paper overhang as support and transfer onto a serving platter. 
  7. Sprinkle cocoa powder or chocolate shavings on top of cake or dust with cocoa powder. Cut 
    1. into squares to serve.
    Recipe Notes
    To make chocolate shavings, run a vegetable peeler across sides of a bittersweet chocolate bar. 
    Use a flour sifter to easily dust top of cake with cocoa powder.
    Nutrition Facts
    Espresso Royale Ice Box Cake
    Amount Per Serving
    Calories 311Calories from Fat 171
    % Daily Value*
    Total Fat 19g29%
    Saturated Fat 12g60%
    Cholesterol 72mg24%
    Sodium 89mg4%
    Potassium 76mg2%
    Total Carbohydrates 30g10%
    Sugars 27g
    Protein 5g10%
    Vitamin A11%
    Calcium20%
    Iron1%
    * Percent Daily Values are based on a 2000 calorie diet.