Salted Caramel Espresso Martini Cake
Four layers of soft chocolate coffee cake sponge brushed with boozy coffee syrup. It’s layered with gooey salted caramel and indulgent coffee buttercream for all the flavour of an espresso martini.
Salted Caramel Espresso Martini Cake
Here’s Why You’ll Love This Salted Caramel Espresso Martini Cake:
This cake is a mixture of espresso coffee, sweet toffee, butter rum and caramel, with notes of vanilla and dark chocolate.
Simple ingredients and very little equipment needed
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Coffee Liquer: I used Kahlua. It is used in the sponge and for brushing on the sponge.
Sugar: A combination of caster sugar and light brown sugar give a sweet flavour full of toffee notes.
Buttermilk: Creates a soft, melt in the mouth crumb
Espresso: a shot of espresso or instant coffee added to the sponge and buttercream gives robust rich coffee flavour which pairs so well dark chocolate and salted caramel notes.
Storing tips
The sponge can be made a day or two in advance. Once the sponge is cooked wrap it whilst still warm in cling film and store at room temperature. Once ready to serve, make the buttercream and caramel.
Recipe