This espresso martini cake takes a trendy cocktail and transforms it into a delicious tea time treat. Think tiramisu meets loaf cake – this is one for classy cocktail lovers and cake enthusiasts alike. The boozy soak adds a gentle kick and the creamy mascarpone topping is a perfect sweet addition. Decorate this espresso martini cake with coffee beans or chocolate shavings to add a special touch to this simple loaf cake. For a grown up bake that’s rich, moist and moreish, try making this espresso martini cake.
- 4 medium eggs, separated
- 160g caster sugar
- 150g butter, softened
- 40ml strong espresso, cooled
- 160g plain flour
- 1½tsp bicarbonate of soda
- 25g cocoa powder
- 50ml Kahlua, to soak
For the topping
- 150g mascarpone
- 2bsp Kahlua
- 50g icing sugar
- chocolate coffee beans or shavings, to serve
- Preheat the oven to fan 170C. Beat the egg yolk, sugar, butter and espresso until they become smooth and pale. Mix in the flour, bicarbonate of soda and cocoa powder until just combined.
- Whisk the egg whites to stiff peaks then mix a third into the batter. Gently fold in the reaming egg white until no more white is visible. Transfer the mixture to the prepared loaf tin, smooth down the top and bake for 25-30mins, the cake is ready when it springs back when touched.
- After removing from the oven allow the cake to cool in the tin for 10mins before evenly spooning the Kahlua over the top, then turn the cake out onto a wire rack to cool completely.
- To make the icing, whisk together the mascarpone, Kahlúa and icing sugar and artfully pile on top of the cake once cooled. Decorate with chocolate coffee beans or shavings.
Top Tip for making Espresso martini cake
Instead of Kahlúa you use another coffee Liqueur, or for an alcohol-free alternative use Camp Coffee (Chicory & Coffee Essence).
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Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.
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