Recipe for a Delicious Espresso Martini Cake

Are you looking for a dessert that makes a spectacular impression, blows everyone away and has your fellow diners talking about it for years to come? Then make this Espresso Martini cake. That’s right: your favorite cocktail in cake form.

If you still have fellow diners whining that they think the Espresso Martini is the most irritating cocktail ever or don’t understand its popularity, this will prove the opposite. It’s only a matter of time before you’re sipping a real Espresso Martini together. Bet?

Making Espresso Martini Cake

Step 1: make the cookie crust

1. Preheat the oven to 175°C.
2. Mix the cookie crumbs, sugar, espresso powder and salt in a medium bowl until well combined.
3. Stir in the melted butter. Spread the mixture into a standard 23 cm cake pan and press it evenly onto the bottom and up the sides.
4. Bake in the preheated oven until the mixture smells fragrant and feels dry, 12 to 14 minutes.
5. Let cool completely on a rack for 45 to 60 minutes.

Step 2: make the filling

1. Fill a small saucepan with water to a depth of about 2.5 cm. Bring to a boil over medium heat, then reduce the heat to low. Put the chocolate in a medium heatproof bowl and place it over the saucepan. Cook until the chocolate has melted, stirring occasionally. This takes about 5 minutes. Set the melted chocolate aside at room temperature. Increase the heat under the saucepan to medium.
2. Whisk the eggs and sugar together in a large heatproof bowl. Place the bowl over the saucepan of gently simmering water; make sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the mixture has thickened and reaches 71°C on a thermometer. This takes 10 to 15 minutes.
3. Transfer the bowl to a mixer fitted with a whisk attachment. Beat on medium-high speed until the egg mixture is thick and has cooled to room temperature. This takes 5 to 8 minutes. With the mixer on medium-low speed, add the coffee liqueur, vodka, espresso powder and salt; beat for (about) 1 minute until fully combined. With the mixer running on medium-low speed, pour in the reserved melted chocolate. Beat until combined, about 30 seconds. Gradually add the softened butter. After each addition, beat until the butter has been incorporated into the mixture. Beat for about 2 minutes in total. Set the mixture aside.
4. In a separate large bowl, whip the cream with a hand mixer fitted with a whisk attachment (the attachment does not need to be cleaned) on medium-high speed. You can also whisk by hand, until stiff peaks form. This takes 2 to 3 minutes. Gently fold the whipped cream into the chocolate-egg mixture with a flexible spatula until no streaks remain. Spoon the mixture into the cooled chocolate cookie crust.
5. Refrigerate the cake uncovered until firm, for at least 4 hours or up to 3 days.

Step 3: make the topping

1. Beat the cream, powdered sugar, espresso powder, vanilla and salt with a mixer fitted with a whisk attachment on medium-high speed until soft peaks form. This takes 1 to 2 minutes.
2. Add the coffee liqueur and beat on medium-high speed until stiff peaks form. This takes about 30 seconds. You should have about 720 ml of whipped cream.
3. Spoon the mixture over the chilled cake. Sprinkle with extra espresso powder and garnish with espresso beans. Serve chilled.\

Want to bake more in Espresso Martini style? Then also make this Espresso Martini baked cheesecake.

Also read:

• Amazing: the Espresso Martini Affogato cocktail
• Bizarre trend: Parmesan cheese on your Espresso Martini (and it’s actually delicious)
• This tea tastes like a Pornstar Martini cocktail

Recipe and image: Food & Wine