Chocolate Espresso Martini Cake

5 from 1 vote

Chocolate Espresso Martini Cake

This delicious Chocolate Espresso Martini Cake recipe is for 3 layers of moist chocolate cake filled with espresso buttercream and a dark chocolate espresso filling.

Prep Time2 30

Cook Time25

Cooling Time3

Course: Cakes

Cuisine: American

Servings: slices

Calories: 1096kcal

Author: Cat Spiller

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.

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