It's already your favourite drink, now it's time for this boozy bestie to become your favourite cake. This Chocolate Espresso Martini Cake recipe just cannot be missed!
This chocolate espresso cake recipe features three layers of soft chocolate cake, sandwiched together with a homemade Kahlua and dark chocolate ganache, and topped with an espresso Swiss meringue buttercream.
If you love bakes that celebrate coffee flavour, then you have to try this recipe for Coffee and Walnut Cupcakes or this recipe for Coffee Sandwich Cookies.
Espresso Cake Ingredients
- Espresso - This recipe uses both brewed espresso and espresso powder. If you don't have an espresso machine, you can make this recipe with just espresso powder.
- Kahlua - This is used in the ganache and the espresso cake soak. You can leave the alcohol out if you'd prefer.
- Chocolate - For a rich chocolate flavour, use quality dark chocolate. I used Lindt 78%.
- Flour - Use self-raising flour for this recipe.
- Sugar - This recipe uses two types of sugar: granulated white sugar in the cake layers and ganache, and caster sugar in the meringue frosting.
See recipe card for quantities.
Instructions
There are three parts to making this espresso coffee cake recipe. First, bake and chill the chocolate coffee cake layers. Then, make the espresso cake filling. Finally, prepare the Swiss meringue espresso buttercream and assemble the cake.
Espresso Coffee Cake Layers
STEP 1: Preheat the oven. Preheat the oven to 180°C (350°F) and line 3 x 22cm (9 inches) round cake tins with oil and parchment paper.
STEP 2: Cream butter, sugar, and oil. Add the oil, butter, and sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium to high speed until light and fluffy, for about 4 minutes.
STEP 3: Add the whole eggs. Add the eggs to the butter and sugar mixture one at a time. Beat well between each addition, scraping down the sides of the bowl often.
STEP 4: Add dry ingredients. Into a large bowl, sift together the salt, cocoa, and self-raising flour, then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
STEP 5: Add wet ingredients. Add the sour cream, warm coffee, and vanilla extract to a jug and whisk to combine., Slowly pour this into the cake mixture with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
STEP 6: Bake. Divide the cake batter between the two prepared pans and bake in a preheated oven for 30 minutes or until a cake tester inserted into the center of the cake comes out clean.
STEP 7: Cool. Allow the cakes to cool in their tins for 20 minutes before turning them onto a wire rack to cool completely.
Espresso Ganache Filling
STEP 1: Prepare. Add the chopped dark chocolate, cubed butter, vanilla, and salt to a heatproof bowl.
STEP 2: Heat. Add the cream and sugar to a saucepan and heat until the sugar has melted and the mixture is just simmering. Remove from the heat and whisk in the espresso powder and Kahlua.
STEP 3: Combine. Pour the heated cream mixture over the chopped chocolate. Allow the mixture to stand for a minute or two.
STEP 4: Mix. Use a spatula to mix the ganache until the chocolate and butter have melted and the ganache is fully combined. Set aside to cool and thicken, mixing every 15 minutes.
Espresso Buttercream
STEP 1: Heat. Add the egg whites and caster sugar to a heatproof bowl set over a saucepan of simmering water. Whisk continuously until the sugar has melted and the mixture is warm to the touch. Transfer the mixture to the bowl of a stand mixer.
STEP 2: Beat. Using a whisk attachment, beat the egg and sugar mixture for about 10 minutes at medium-high speed until the mixture is white and glossy with stiff peaks.
STEP 3: Add butter. Using a paddle attachment, beat the mixture at medium speed. Add the cubed butter one block at a time. Once added, increase the speed of the mixture to medium-high and continue mixing until a smooth buttercream forms, about 5 minutes.
STEP 4: Add coffee. Dissolve the espresso powder in the boiling water. With the mixer running at medium speed, add the coffee mixture to the espresso buttercream one teaspoon at a time. Once added, continue mixing until the frosting is light and fluffy. Add the frosting to a piping bag.
Espresso Cake Soak
STEP 1: Combine. In a small bowl, mix the Kahlua and espresso. Use a pastry brush to brush the tops of each cake layer with the soak.
Decorating
STEP 1: Layer. Secure the first cake layer onto a cake plate with some frosting. Pipe a layer of frosting over the surface of the cake and smooth this out with an offset spatula. Pipe a ring of frosting over the circumference of the cake layer and fill this with the cooled espresso ganache filling. Continue with the second cake layer.
STEP 2: Decorate. Place the third cake layer on top and swirl the remaining buttercream over the surface. Dust with cocoa powder and decorate with whole espresso beans. Slice, serve, and enjoy.
Hint: Making and decorating a cake all in one day can be a little stressful and overwhelming. I recommend splitting this recipe over two days, especially if you are new to baking.
Variations
I think this espresso cake recipe is perfection, but if you aren't a fan of Swiss meringue buttercreams, then try out this Coffee Buttercream recipe instead. You may also decide that you'd prefer a vanilla coffee sponge over a chocolate sponge. If so, you can use this Vanilla Birthday Cake recipe and add three tablespoons of espresso powder to the milk.
Equipment
To make this chocolate espresso cake, you will need three 22cm cake tins, a wire rack for cooling, a disposable piping bag, and an electric mixer. You can use either an electric hand mixer or a stand mixer.
I always use a stand mixer or electric whisk to make the buttercream, as they help ensure a fluffy frosting. I also always use an accurate kitchen scale when baking.
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days. If it is very hot, then store this cake in the fridge.
To freeze this chocolate espresso ganache cake, cut the frosted cake into individual slices and wrap each slice of cake in plastic wrap. Freeze for up to 3 months. Defrost the cake in the fridge overnight, then bring the slices to room temperature before consuming.
Top Tip
To make this martini espresso cake stress-free, split the work over two days. On day one, make the moist chocolate espresso cake layers, allow them to cool, wrap them in clingfilm, and chill them in the fridge overnight. On day two, make the ganache and frosting, and then decorate the cake.
FAQ
If you don't have an espresso machine and are deadset on making this espresso chocolate cake recipe, you still can! You can brew a batch of espresso using ground espresso beans and a French press, or you can use espresso powder mixed into boiling water.
As you add the butter to the whipped sugar and egg whites, the texture of the mixture will change. Trust the process and continue mixing. After about 5 minutes, you should have a perfectly creamy buttercream.
Related
Looking for other recipes like this? Try these:
This chocolate and espresso cake is perfect to make for birthdays or as a centerpiece for your next New Year's celebration. And, since the sides remain unfrosted, this cake is beginner-friendly too!
If you give this chocolate espresso martini cake recipe a try, please leave a comment and star review below. I would love to know what you think of the recipe. Also, don't forget to sign up for the newsletter and follow along @with_love_kitty.
Happy Baking
With Love,
Kitty
📖 Recipe
Chocolate Espresso Martini Cake
Equipment
- 3x 20cm round cake tins 9 inches
- parchment paper
Ingredients
Chocolate Coffee Cake
- 100 g unsalted butter
- 100 ml sunflower oil
- 340 g sugar white granulated
- 4 eggs extra-large
- 340 g self-raising flour
- 50 g unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 160 ml brewed espresso
- 250 ml sour cream
Espresso Ganache Filling
- 200 g dark chocolate chopped
- 80 g unsalted butter cubed
- 1 teaspoon vanila extract
- ¼ teaspoon salt
- 200 g sugar white granulated
- 250 ml whipping cream
- 2 tablespoon espresso powder
- 2 tablespoon Kahlua
Espresso Cake Soak
- 2 tablespoon Kahlua
- 2 tablespoon brewed espresso
Espresso Buttercream
- 200 g egg whites
- 400 g castor sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 400 g unsalted butter
- 2 tablespoon espresso powder
- 2 tablespoon boiling water
Instructions
Chocolate Coffee Cake
- Add the oil, butter, and sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium to high speed until light and fluffy, for about 4 minutes.
- Add the eggs to the butter and sugar mixture one at a time. Beat well between each addition, scraping down the sides of the bowl often.
- Into a large bowl, sift together the salt, cocoa, and self-raising flour, then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
- Add the sour cream, warm coffee, and vanilla extract to a jug and whisk to combine., Slowly pour this into the cake mixture with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
- Divide the cake batter between the two prepared pans and bake in a preheated oven for 30 minutes or until a cake tester inserted into the center of the cake comes out clean.
- Allow the cakes to cool in their tins for 20 minutes before turning them onto a wire rack to cool completely.
Espresso Ganache Filling
- Add the chopped dark chocolate, cubed butter, vanilla, and salt to a heatproof bowl.
- Add the cream and sugar to a saucepan and heat until the sugar has melted and the mixture is just simmering. Remove from the heat and whisk in the espresso powder and Kahlua.
- Pour the heated cream mixture over the chopped chocolate. Allow the mixture to stand for a minute or two.
- Use a spatula to mix the ganache until the chocolate and butter have melted and the ganache is fully combined. Set aside to cool and thicken, mixing every 15 minutes.
Espresso Buttercream
- Add the egg whites and caster sugar to a heatproof bowl set over a saucepan of simmering water. Whisk continuously until the sugar has melted and the mixture is warm to the touch. Transfer the mixture to the bowl of a stand mixer.
- Using a whisk attachment, beat the egg and sugar mixture for about 10 minutes at medium-high speed until the mixture is white and glossy with stiff peaks.
- Using a paddle attachment, beat the mixture at medium speed. Add the cubed butter one block at a time. Once added, increase the speed of the mixture to medium-high and continue mixing until a smooth buttercream forms, about 5 minutes.
- Dissolve the espresso powder in the boiling water. With the mixer running at medium speed, add the coffee mixture to the espresso buttercream one teaspoon at a time. Once added, continue mixing until the frosting is light and fluffy. Add the frosting to a piping bag.
Decorating
- Combine the ingredients for the espresso cake soak. Use a pastry brush to brush the tops of each cake layer with the soak.
- Secure the first cake layer onto a cake plate with some frosting. Pipe a layer of frosting over the surface of the cake and smooth this out with an offset spatula. Pipe a ring of frosting over the circumference of the cake layer and fill this with the cooled espresso ganache filling. Continue with the second cake layer.
- Place the third cake layer on top and swirl the remaining buttercream over the surface. Dust with cocoa powder and decorate with whole espresso beans. Slice, serve, and enjoy.
Notes
- If you don't have an espresso machine but would still like to make this espresso buttercream cake, use 3 tablespoons of strong espresso powder mixed into boiling water for the chocolate cake layers.
- You can choose to make this espresso layer cake booze-free my omitting the Kahlua.
Jen says
I made this recipe for a friend’s birthday and they just loved it! The creamy espresso buttercream mimicked the frothy top of an espresso martini, just delicious!