Martini Spiked Coffee Cake
Treat your taste buds to a classic coffee cake with a twist! Our Martini Spiked Coffee Cake combines rich dark chocolate, creamy soft cheese and a decadent coffee syrup, all spiced up with a hint of coffee liqueur. It's the perfect dessert for coffee lovers!
Who doesn’t love a classic coffee and cake combo? This Martini Spiked Coffee Cake will give you the perfect bite of sweet coffee and liquor, for an after-dinner indulgence.
The lovely espresso and coffee liqueur create a perfect pairing for this sweet yet zingy concoction. This divine recipe combines layers of biscuit, double cream, dark chocolate and soft cheese goodness, all mixed with the fragrant aroma of coffee liqueur and espresso. It’s just too hard to resist!
The best way to taste this dessert is to top it off with a dollop of soured cream and garnish with coffee beans for an extra tasty treat. Let it sit for 5 minutes, or put in the freezer for 30 minutes for a tantalizing and decadent texture.
This Martini Spiked Coffee Cake won’t disappoint – try it for yourself and let us know what you think!
Why You’ll Love This Martini Spiked Coffee Cake Recipe
These are all the reasons I'm loving this Martini Spiked Coffee Cake recipe:
It's boozy and delicious: With a mix of coffee liqueur and espresso, this cake is sure to be a hit with any crowd. Plus, the chocolate-coated coffee beans give it a unique flavor that can't be beat!
It's decadent: Creamy and rich, this cake is the ultimate indulgence. The combination of soft cheese, dark chocolate, double cream, and coffee syrup makes it a surefire hit.
It's surprisingly easy to make: Despite the fancy look, this coffee cake only takes forty minutes of prep time and ten minutes of cook time. Plus, it can be stored in the freezer for up to two weeks, making it an ideal make-ahead dessert.
Martini Spiked Coffee Cake
Treat your taste buds to a classic coffee cake with a twist! Our Martini Spiked Coffee Cake combines rich dark chocolate, creamy soft cheese and a decadent coffee syrup, all spiced up with a hint of coffee liqueur. It's the perfect dessert for coffee lovers!
Ingredients
- 70g salted butter, plus extra for the tin
- 100g dark chocolate digestive biscuits
- 150g almond cantuccini or biscotti
- 150g dark chocolate, chopped
- 500g full-'fat' soft cheese
- 180g icing sugar
- 300ml double cream
- 30ml espresso or strong coffee
- 50ml coffee liqueur
- 1 tsp vanilla bean paste, or 1 vanilla pod, split and seeds scraped out
For the coffee syrup
- 50ml coffee liqueur
- 50ml espresso or strong coffee
- 50g golden caster sugar
To serve
- 200g soured cream
- 30g chocolate-coated coffee beans
Instructions
- Step 1: Grease a 20 x 25 x 4.5cm loose- bottomed cake tin or a 23cm loose-bottomed square cake tin and line with parchment paper. Melt the butter in a saucepan over low heat, then transfer to a large bowl and let cool.
- Step 2: Grind the digestive biscuits and cantuccini or biscotti to fine crumbs in a food processor or in a sealed bag with a rolling pin. Mix the butter into the crumbs, then press the mixture into the prepared tin. Leave in the refrigerator for 30 minutes or in the freezer for 10 minutes.
- Step 3: Place a heat-resistant bowl over a pan of simmering water and melt the chocolate. Make sure the bowl isn't in direct contact with the water. Stir until the chocolate is completely melted, then wait for it to cool to the desired temperature, approximately 15 minutes.
- Step 4: Split the soft cheese, icing sugar, and double cream evenly into two bowls. In one container, add the melted chocolate that has chilled and blend by using a handheld electric mixer until it is a smooth mixture. To the other bowl, mix together the coffee, coffee liqueur, and vanilla and blend with the electric whisk for 3-5 mins (the coffee combination won't become as thick). Spread the chocolate mixture over the biscuit base and make level with a palette knife. Put in the freezer for 30 minutes or until it starts to solidify. Add the coffee combination onto the frozen layer and make it level with a knife. Put back in the freezer for another 24 hrs. Cover and store in the freezer for up to two weeks.
- Step 5: Combine the coffee liqueur, coffee and sugar in a small saucepan and bring to a simmer. Simmer for 5 minutes or until it is thick enough to coat the back of a spoon. Once done, let cool to room temperature.
- Step 6: Allow the cheesecake to thaw out of the freezer for one hour before serving. It can then remain stored in the refrigerator until consumed within three days. Spread the sour cream on top, then drizzle with coffee syrup and adorn with coffee beans. Cut into 12 pieces and serve immediately (the syrup will start to crack the sour cream after approximately 5 minutes).
