Espresso martini chocolate cake

Recipe by:

This cocktail-inspired cake is the ideal end to a celebratory dinner

Espresso martini chocolate cake

SERVES

12

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

80

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat the oven to 140°C and line a 9-inch tin with parchment.

  2. Melt the chocolate, butter, coffee and liqueur together in a heavy-based saucepan. Stir this mixture into the dry ingredients.

  3. Mix the flour, two sugars and the cocoa powder together and set aside.

  4. Beat the buttermilk and eggs together. Mix this with the other ingredients.

  5. Bake for 1 hour and 20 minutes or until a skewer comes out clean. Allow to cool in the tin. 

  6. Beat the ingredients for the icing together until light and fluffy.

  7. Cut the cake into three discs and top two of the discs with icing and sandwich them together. Ice the top of the cake.

Ingredients

  • For the cake:

  • 200g chocolate, broken into small even-sized pieces

  • 200g butter, cubed

  • 60ml strong coffee

  • 65ml Kahlua or another coffee liqueur

  • 170g self-raising flour

  • 180g muscovado sugar

  • 180g caster sugar

  • 25g cocoa powder

  • 85g buttermilk

  • 3 eggs

  • For the icing:

  • 200g soft butter

  • 400g icing sugar

  • 40 ml cold strong coffee

  • 20 ml coffee liqueur

Method

  1. Preheat the oven to 140°C and line a 9-inch tin with parchment.

  2. Melt the chocolate, butter, coffee and liqueur together in a heavy-based saucepan. Stir this mixture into the dry ingredients.

  3. Mix the flour, two sugars and the cocoa powder together and set aside.

  4. Beat the buttermilk and eggs together. Mix this with the other ingredients.

  5. Bake for 1 hour and 20 minutes or until a skewer comes out clean. Allow to cool in the tin. 

  6. Beat the ingredients for the icing together until light and fluffy.

  7. Cut the cake into three discs and top two of the discs with icing and sandwich them together. Ice the top of the cake.