Espresso Martini Cake: Your Favorite Coffee Cake Recipe
Photo credits: Toby Scott
Coffee cake is definitely a crowd pleaser, and everybody has their favorite coffee cake recipe. But at the same time, you could also say that everyday coffee cake is not exactly a showstopper.
That is, until you try your hand at this particular recipe for a boozy espresso Martini Cake.
Shared some time ago by Sainsbury’s online, this strictly adults-only coffee cake recipe really is in a league of its own. Rich, decadent and just a little bit naughty, it elevates everything you know and love about coffee cake.
These are the ingredients you will need to put it together:
- 225g softened butter
- 125g golden or white caster sugar
- 100g soft light brown sugar
- 4 beaten medium eggs
- 200g self-raising flour
- 25g cocoa powder
- 1 tsp baking powder
- 1 tbsp high quality espresso coffee (to taste)
- 50ml coffee liqueur (or any other booze)
For the sticky sweet syrup, you will also need the following:
- 2 tsp high quality espresso coffee
- 100ml coffee liqueur
- 50g caster sugar
- 50ml vodka
And finally, the icing comprises the following ingredients:
- 60g softened butter
- 125g icing sugar
- 400g mascarpone
- 1 tbsp high quality espresso coffee
- Coffee beans, chocolate chips and your other preferred decorations
Here’s a brief summary of the method:
- Prepare two cake tins and preheat the oven to 180° C (356° F), or 160° C (320° F) if convection oven.
- Combine the sugars and the butter in a bowl until creamy, then add the eggs slowly while continuously mixing.
- Pass the flour through a sieve as you add it to the mixture along with the cocoa powder, the baking powder and a pinch of salt, folding gently by continuously until combined.
- Do not overmix or your cake will come out flat!
- Finally, add the espresso coffee at room temperature, followed by the coffee liqueur and mix gently
- Place half of the mixture into each of the two tins and place on the side for a few minutes to level out. Bake in the center of the oven for around 30 minutes, testing with a toothpick to ensure they are fully cooked.
- Let the cake halves cool on a wire rack until they reach room temperature.
- In the meantime, you can make the syrup by combining all of the ingredients apart from the vodka in a small pan and heating (very) gently until fully dissolved. Then add the vodka and simmer gently for around 3 minutes.
- The icing can be made by combining half of the icing sugar with the butter until smooth, before adding the rest of the icing sugar and beating until fluffy. Stir in the mascarpone and the espresso coffee, beating until the consistency is silky smooth.
- To put the cake together, cut each of the halves in two directly through the middle and separate the layers. Spread a generous layer of the syrup over the top of each of the four segments.
- Spread a quarter of the icing sugar over one of the layers and smooth until it is even and reaches the edges. Place the next layer on top and repeat until the cake is fully assembled.
- Smooth all of the remaining icing on top, followed by whatever syrup is left and decorate with your favorite adornments.
Best of all, you can make this coffee cake up to two days in advance and it will still be just as amazing when you serve it up!
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