Espresso Martini Cake

Name: Espresso Martini Cake
Cook time: 30 min
Total time: 45 min
Ingredients: 175 g (6 oz/scant 1¼ cups) plain (all-purpose) flour; 1 tsp baking powder; 1 tsp bicarbonate of soda (baking soda); 1 tsp bicarbonate of soda (baking soda); 160 g (5½ oz/¾ cup) granulated sugar; pinch of fine sea salt; 2 tsp unsweetened hot chocolate powder; 2 tsp instant coffee powder/granules; 60 ml (2 fl oz/¼ cup) milk; 2 medium eggs; 2 tbsp golden syrup (corn syrup); 2 tbsp golden syrup (corn syrup); 2 tbsp vegetable oil; 120 g (4¼ oz) butter, at room temperature; 275 g (9¾ oz/2½ cups) icing (powdered) sugar; 2 tbsp coffee liqueur (or half a shot of espresso, or 2 tsp instant coffee mixed into 2 tbsp water); 2 tbsp coffee liqueur (or half a shot of espresso, or 2 tsp instant coffee mixed into 2 tbsp water); 2 tbsp coffee liqueur (or half a shot of espresso, or 2 tsp instant coffee mixed into 2 tbsp water); 2 tbsp coffee liqueur (or half a shot of espresso, or 2 tsp instant coffee mixed into 2 tbsp water); coffee beans or cocoa powder, to decorate; coffee beans or cocoa powder, to decorate

Preparation info

Serves:
8

Difficulty
Easy
Ready in
45 min

Appears in

Part-Time Baker

By Florence Stanton

Published 2024

About

A single-layer fudgy chocolate and coffee cake topped with a thick, coffee liqueur-laden frosting (as always, alcohol is optional with notes for substitutes). ‘Spressy Marts’, as my partner calls them, are the first cocktail we learned to make during lockdown. I think I realistically prefer the cake to the cocktail, but either way, this is a killer way to end an evening.

Ingredients

Cake
Vegetarian

Ingredients

Method