Espresso martini chocolate cake
SERVES
12
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
80
MINUTES
CUISINE
COURSE
Baking
Method
Preheat the oven to 140°C and line a 9-inch tin with parchment.
Melt the chocolate, butter, coffee and liqueur together in a heavy-based saucepan. Stir this mixture into the dry ingredients.
Mix the flour, two sugars and the cocoa powder together and set aside.
Beat the buttermilk and eggs together. Mix this with the other ingredients.
Bake for 1 hour and 20 minutes or until a skewer comes out clean. Allow to cool in the tin.
Beat the ingredients for the icing together until light and fluffy.
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
Preheat the oven to 140°C and line a 9-inch tin with parchment.
Melt the chocolate, butter, coffee and liqueur together in a heavy-based saucepan. Stir this mixture into the dry ingredients.
Mix the flour, two sugars and the cocoa powder together and set aside.
Beat the buttermilk and eggs together. Mix this with the other ingredients.
Bake for 1 hour and 20 minutes or until a skewer comes out clean. Allow to cool in the tin.
Beat the ingredients for the icing together until light and fluffy.
Cut the cake into three discs and top two of the discs with icing and sandwich them together. Ice the top of the cake.
