Description
This Espresso Martini Cake combines rich coffee and cocoa flavors for a delightful dessert that’s simple to make. Perfect for gatherings or a special treat, this cake features layers of moist cake, luscious cream, and a hint of coffee liqueur, making it irresistible to any sweet tooth.
Ingredients
Scale
- 240 g (2 cups) all-purpose flour
- 350 g (1 ¾ cups) granulated sugar
- 42 g (½ cup) dutch process cocoa powder
- 21 g (¼ cup) black cocoa powder
- 1 teaspoon espresso powder
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 227 g (1 cup) whole milk, room temp
- 150 g (¾ cup) neutral oil
- 3 eggs, room temp
- 1 teaspoon vanilla extract
- 113 g (½ cup) freshly brewed hot coffee
- 56 g (¼ cup) water
- 50 g (¼ cup) granulated sugar
- 24 g (2 teaspoon) coffee liqueur
- 340 g (2 cups) chocolate, melted
- 1 ½ tablespoon espresso powder
- ½ teaspoon salt
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 75 g (⅓ cup) water
- 397 g (1 ¾ cup) heavy cream, divided
- 210 g (about 6) egg whites
- 450 g (2 ¼ cups) granulated sugar
- ½ teaspoon kosher salt
- 510 g (2 ¼ blocks) unsalted butter, room temp, but on the cooler side
- 1 teaspoon vanilla extract
- 2 tablespoon espresso powder
- 28 g (¼ cup + 1 tbsp) dutch process cocoa powder
Instructions
- Preheat the oven to 325°F and prepare three 6-inch cake pans by greasing and lining them with parchment paper.
- Soak the cake strips in ice water to keep the cakes moist while baking.
- In a medium bowl, whisk together the flour, sugar, cocoa powders, baking powder, and salt; set aside.
- In a separate large bowl, mix the milk, oil, eggs, and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture, whisking until just combined.
- Stir in the hot coffee until the batter is smooth; set aside.
- Divide the batter evenly among the three prepared cake pans, wrap the soaked cake strips around the pans, and bake for 35-40 minutes, or until a toothpick comes out clean from the center.
- Once baked, turn the cakes out onto a wire rack to cool completely before slicing them in half to create 6 layers.
Notes
For an even richer flavor, use dark chocolate for the frosting.
To create a more pronounced coffee flavor, consider increasing the espresso powder slightly if desired.
This cake can be made in advance and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 45g
- Sodium: 100mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg