Espresso Martini cake
Layers of squidgy coffee and Kahlúa-infused chocolate sponge are sandwiched together with coffee-spiked cream cheese icing.
SERVES 12-16 PREPARATION TIME 15 minutes, plus cooling
COOKING TIME 40 minutes
FOR THE CAKE
200g unsalted butter, melted, plus extra to grease
250g self-raising flour 1tsp bicarbonate of soda 50g cocoa, sifted
125g each of light muscovado and caster sugar
150ml soured cream
3 large eggs
1tsp vanilla extract
2tbsp espresso or strong coffee, cooled
2tbsp Kahlúa
FOR THE SYRUP
100ml freshly made espresso or strong coffee, cooled 3tbsp Kahlúa
75g caster sugar
FOR THE ICING
400g full-fat cream cheese, at room temperature
100g unsalted butter, softened
100g icing sugar, sifted 2tsp espresso coffee powder dissolved in 1tbsp water
1tbsp chocolate coffee beans
1 Preheat oven to 180°C (160°C fan) mark 4. For the cakes, grease and line 2 x 20cm round cake tins. Put flour, bicarbonate of soda, cocoa, sugars and a pinch of salt into a large bowl or freestanding mixer. Into a jug, measure soured cream, eggs and vanilla. Whisk briefly to combine. Pour on to dry ingredients and whisk until fully incorporated, then whisk in melted butter, coffee and Kahlúa. Divide mixture equally between tins.
2 Bake for 25-30min until risen and firm. Leave to cool for 10min in tin, then transfer to a wire rack to cool completely. 3 For the syrup, put espresso, Kahlúa and caster sugar in a small pan, heat gently until sugar dissolves, then increase heat and simmer for 4-5min until reduced and syrupy. Set aside to cool. 4 When cakes are cool, cut each in ½ horizontally to make 4 even layers. Make sure all of them are cut-side up; drizzle each layer with 1tbsp espresso syrup.
5 For icing, whisk together cream cheese, butter and icing sugar until smooth. Whisk in coffee mixture until combined.
6 To assemble, put 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 final cake layer. Top with remaining icing. Scatter with chocolate coffee beans and drizzle with remaining syrup.