Espresso martini cake recipe

Method

1. To make the buttercream, melt the chocolate chips in a heatproof bowl set over a pan of gently steaming (but not simmering) water on a low heat. Once melted, remove from the heat, stir briefly then allow to cool for 10 mins.
2. Beat the butter and icing sugar together in a bowl on a slow speed until all the icing sugar has been incorporated, then increase the speed and beat until smooth. Add the vodka, then beat again until lighter in colour and very soft. Reserve 120g of the buttercream in a different bowl. Briefly beat the chocolate, cocoa and Kahlua into the rest of the buttercream until smooth; set aside.
3. Put one of the cakes on a turntable and slice off the top so it’s flat (keep the top to make cake pots if you like). Spread a thick layer of the chocolate buttercream on top, then repeat with the second cake and place this cut-side down on top of the first one. Spread the chocolate icing all over the sides of the cake, then top with the white buttercream, smoothing the sides so they form a slight ombre effect with the top.
4. Top with the coffee beans, then chill in the fridge for 20 mins to firm up before transferring to a serving platter and slicing.

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