Espresso Martini Cake | Good Housekeeping UK
- 5 years ago
If your favourite cocktail is an Espresso Martini , you need to try this easy chocolate Espresso Martini layer cake recipe.
A match made in heaven! Layers of squidgy coffee and Kahlúa-infused chocolate sponge are sandwiched together with an ever-so-addictive coffee-spiked cream cheese icing.
Read the full espresso martini cake recipe here: http://bit.ly/2Ddfkng
Directions
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.
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.
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.
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.
For the icing, whisk together the cream cheese, butter and icing sugar until smooth. Then whisk
in the coffee mixture until combined.
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.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi
A match made in heaven! Layers of squidgy coffee and Kahlúa-infused chocolate sponge are sandwiched together with an ever-so-addictive coffee-spiked cream cheese icing.
Read the full espresso martini cake recipe here: http://bit.ly/2Ddfkng
Directions
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.
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.
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.
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.
For the icing, whisk together the cream cheese, butter and icing sugar until smooth. Then whisk
in the coffee mixture until combined.
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.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi