Espresso Martini Cake

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.

Hands-on time 15min, plus cooling. Cooking time 40min. Serves 12-16

for the cake 200g (7oz) unsalted butter, melted,

✶ plus extra to grease 250g (9oz) self-raising flour

✶ 1tsp bicarbonate of soda

✶ 50g (2oz) cocoa, sifted

✶ 125g (4oz) each light muscovado

✶ and caster sugar 150ml tub soured cream

✶ 3 large eggs

✶ 1tsp vanilla extract

✶ 2tbsp espresso/strong coffee, cooled

✶ 2tbsp Kahlúa

✶ for the syrup 100ml (3½fl oz) freshly made

✶ espresso or strong coffee, cooled 3tbsp Kahlúa

✶ 75g (3oz) caster sugar

✶ for the icing 400g (14oz) full-fat cream cheese,

✶ at room temperature – we used Philadelphia 100g (3½oz) unsalted butter,

✶ softened (at room temperature) 100g (3½oz) icing sugar, sifted

✶ 2tsp espresso coffee powder

✶ dissolved in 1tbsp water 1tbsp chocolate coffee beans – we

✶ used Waitrose

1

Preheat oven to 180°C (160°C fan) mark 4. For the cakes, grease and line 2 x 20.5cm (8in) round cake 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

2 rack to cool completely.

3 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.

4 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.

5 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

6 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.

PER SERVING (for 16 slices) 422cals, 5g protein, 25g fat (16g saturates), 41g carbs (29g total sugars), 1g fibre GET AHEAD

Bake the cakes up to a day ahead. When completely cool, store in an airtight container. Assemble just before serving. Store any leftovers in the fridge.