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This dessert is a masterful blending of everybody-loves-ice-cream with we're-all-grown-up-espresso. Layers of sponge cake soaked in a liqueur-espresso syrup are separated by layers of coffee ice cream and finely ground espresso beans.

Source: Martha Stewart Living, July/August 1998



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How would you rate this recipe?
  • gkazumi
    22 SEP, 2014
    Since I made it as a birthday cake for my 13 year old granddaughter, I excluded the Kahlua. Couldn't find espresso ice cream. I'm a well experienced baker/cook (make about 60 new recipe a month) but found this cake very labor intensive with so many steps and re-freezing. Can't imagine putting espresso grounds on cake so excluded that too. The chocolate curls were next to impossible as it was too brittle or too soft as I kept putting the pan in/out of the refrigerator. The family enjoyed it and I usually get rave reviews from guest when I make Martha Stewart recipes but sorry, Martha, as I will not add this recipe to my collection.
    • mstenzel82
      17 AUG, 2018
      Exactly, no espresso, no Kahlua, no chocolate. Someone's just being silly.
    • keirgazell670290
      6 MAY, 2017
      There are lots of other ice cream cakes..why choose a coffee ice cream cake if you did not want to have coffee for your granddaughter. Make strawberry or regular chocolate.
  • Norilou
    10 AUG, 2012
    I love this cake! It was easy to make and delicous to eat! I would love to make this cake again!
  • JustinaGrid
    19 OCT, 2011
    This cake was a HUGE hit at work. I was unable to make the curls, so I crunched up the chilled chocolate and sprinkled around cake plate and on top. I now have three orders for co-workers' birthdays! Thank you, Martha!!!
  • josephinebat10
    17 FEB, 2008
    If there are so many rating and recommending their EASY TO MAKE, FAVOURITE, FOR ENTERTAINING their FAMILY AND FRIENDS, where are their comments of actually making this to be able to RATE it. I am willing to make this before RATING it.

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