Espresso Martini Cake
Bake Off honoured the roaring Twenties last night, and so are we… Try this delicious tiered alcohol cake – Espresso Martini Cake to WOW your guests at any occasion.
Servings Prep Time
12-16people 15minutes
Cook Time Passive Time
40minutes 55minutes
Servings Prep Time
12-16people 15minutes
Cook Time Passive Time
40minutes 55minutes
For the Cake
  • 200grams Unsalted butter(7oz)
  • 250grams self raising flour
  • 1tsp Bicarbonate of soda
  • 50grams sifted cocoa powder(2oz)
  • 125grams each light muscovado and caster sugar(4oz)
  • 150ml tub soured cream5 fl oz (¼ pint)
  • 3large Eggs
  • 1tsp Vanilla Extract
  • 2tbsp espresso/strong coffee, cooled
  • 2tbsp Kahlùa
For the Syrup
  • 100ml freshly made espresso or strong coffee, cooled(3 ½ fl oz)
  • 3tbsp Kahlùa
  • 75grams Caster sugar(3oz)
For the Icing
  • 400grams full-fat cream cheese, at room temperature – option: Philadelphia14oz
  • 100grams unsalted butter, softened (at room temperature)(3 ½oz)
  • 100grams sifted icing sugar(3 ½oz)
  • 2tsp espresso coffee powder dissolved in 1tbsp water
  • 1tbsp chocolate coffee beans
  1. 1. Preheat oven to 180°C (160°C fan) mark 4. For the cakes, grease and line 2 x 20.5cm (8in) round vake tins. Put the flour, bicarbonate of soda, cocoa, sugars and a pinch of salt into a large bowl or freestanding mixer. Into a jug, measure the soured cream, eggs and vanilla. Whisk briefly to combine. Pour on to the dry ingredients and whisk until fully incorporated, then whisk in the melted butter, coffee and Kahlúa. Divide the mixture equally between the tins.
  2. 2. Bake for 25-30min until risen and firm. Leave to cool for 10min in the tin, then transfer to a wire rack to cool completely.
  3. 3. For the espresso syrup, put the espresso, Kahlúa and caster sugar into a small pan, heat gently until the sugar dissolves, then increase the heat and simmer for 4-5min until reduced and syrupy. Set aside to cool.
  4. 4. When the cakes are cool, cut each in half horizontally to make 4 even layers. Make sure all of them are cut-side up, then drizzle each layer with 1tbsp espresso syrup.
  5. 5. For the icing, whisk together the cream cheese, butter and icing sugar until smooth. Then whisk in the coffee mixture until combined.
  6. To assemble, place the first layer of cake on a cake stand, spread with a thin layer of cream cheese icing, top with another cake layer and repeat twice more, finishing with the final cake layer. Top with the remaining icing. Scatter with chocolate coffee beans and drizzle with the remaining syrup.