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Espresso Martini cake

Espresso Martini cake is a decadent dessert inspired by the classic flavours and textures of a velvety Espresso Martini cocktail.
Meal Type Birthday, Dessert
Cuisine Party food
Keyword Espresso Martini, Vegetarian
Chill in fridge (2 hours or overnight) 2 hours
Total Time 40 minutes
Servings 4 Espresso Martini glass-sized cakes
Author Veg Coast Cook

Ingredients

  • Unsalted butter for greasing
  • Easy coffee cake batter *see Recipe Notes

Coffee syrup

  • 4 tbsp freshly brewed espresso coffee
  • ½ tbsp brown sugar
  • 1 tbsp vodka
  • 4 tbsp coffee liqueur

Topping

  • 400 ml thickened cream lightly whipped to soft peaks
  • Coffee beans

Instructions

  1. Preheat oven to 190°C fan. Grease a four hole non-stick muffin tin with butter.*See Recipe Notes

  2. Make the easy coffee cake batter and transfer batter to muffin tin. Bake in oven for 20-25 minutes. Check to see if the cakes are cooked by putting a skewer in the centre of one of the cakes – if it comes out clean then the sponge is cooked. Remove from oven and turn out cakes onto a wire rack to cool.
  3. Meanwhile, put all the ingredients for the coffee syrup into a saucepan and heat on a low heat while stirring until the sugar dissolves. Bring to the boil, turn down to a simmer and cook for 1 minute. Remove from the heat and cool slightly.
  4. Transfer the coffee cakes to four Martini glasses. Put them in the glasses upside down so you have a flat surface to spread the cream onto (you will have to cut the sides of the cakes to make them fit in the glasses).
  5. Using a skewer make several small but deep holes in the top of the cakes. Pour over the majority of the coffee syrup – keeping one tablespoon of the syrup to mix through the cream later. Cover each glass with cling film and refrigerate for a minimum of 2 hours or overnight if possible.
  6. Fold one tablespoon of cold coffee syrup through the whipped cream and mix with an electric hand mixer for 30 seconds on a high speed. Remove cling film from glasses. Top the syrup-soaked cakes with the whipped cream & syrup mixture and a couple of coffee beans. Serve chilled.

Recipe Notes

*Easy coffee cake batter: follow my easy coffee cake recipe.

*If you do not have Martini glasses, this recipe also works well as a whole cake. Grease a 15 cm round diameter cake tin (instead of a muffin tin) with butter and add the cake batter. Bake in oven for approximately 30-35 minutes. When cool, transfer the cake to a serving plate and follow steps 5 and 6 (spreading syrup-infused cream over the top of the cake to serve).