Chocolate Espresso Martini Cake

It's already your favourite cocktail, now it's time for this boozy bestie to become your favourite cake. This Chocolate Espresso Martini Cake recipe just cannot be missed!

A three-layer chocolate espresso cake with Kahlua ganache and espresso Swiss meringue buttercream. Love espresso martini desserts? Try this Espresso Panna Cotta.

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.

Key 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 the recipe card for full information on ingredients and quantities.

Variations

I think this espresso cake recipe is perfect, but if you aren't a fan of Swiss meringue buttercreams, try 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.

If you'd like to add extra fancy toppings to this cake, make these Mini Meringues and dust them with cocoa powder, or these Condensed Milk Chocolate Truffles and roll them in cocoa instead of coconut.

How to Make a Chocolate Espresso Martini Cake

Make The Chocolate Cake Layers

1. Step 1: Preheat the oven to 180°C (350°F) and line 3 x 22cm (9 inches) round cake tins with oil and parchment paper. 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.

2. Step 2: 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.

3. Step 3: 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.

4. Step 4: Add the sour cream, warm coffee, and vanilla extract to a jug and whisk to combine. Slowly pour this into the cake mixture while the mixer is running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.

5. Step 5: Divide the cake batter between the three 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.

6. Step 6: Allow the cakes to cool in their tins for 20 minutes before turning them onto a wire rack to cool completely. 

Make The Espresso Ganache Filling

1. Step 1: Add the chopped dark chocolate, cubed butter, vanilla, and salt to a heatproof bowl.

2. Step 2: 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

3. Step 3: Pour the heated cream mixture over the chopped chocolate. Allow the mixture to stand for a minute or two.

4. Step 4: Use a spatula to mix the ganache until the chocolate and butter have melted and the ganache is thoroughly combined. Set aside to cool and thicken, mixing every 15 minutes.

Make The Espresso Swiss Meringue Buttercream

1. Step 1: 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.

2. Step 2: 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.

3. Step 3: Using a paddle attachment, beat the mixture at medium speed. Add the cubed butter one block at a time. Once added, increase the speed to medium-high and continue mixing until a smooth buttercream forms, about 5 minutes.

4. Step 4: 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.

How to Assemble a Chocolate Espresso Martini Cake

1. Step 1: In a small bowl, mix the Kahlua and espresso. 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 cake surface, then smooth it with an offset spatula. Pipe a ring of frosting around the circumference of the cake layer, then fill it with the cooled espresso ganache. Continue with the second cake layer.

2. Step 2: 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.

Chocolate Espresso Martini Cake FAQs

More Chocolate Celebration Cake Recipes

This chocolate and espresso cake is something special, just wait until you taste that ganache filling! If you are still searching for the perfect coffee dessert, take a look at these Mocha Cupcakes, these easy Condensed Milk Chocolate Truffles or these Mini Tiramisu Cups.