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Espresso Martini Cake
  • For the cake:
  • 225g soft unsalted butter
  • 125g golden or white caster sugar
  • 100g soft light brown sugar
  • 4 medium eggs, beaten
  • 200g self-raising flour
  • 25g cocoa powder
  • 1 tsp baking powder
  • 1 tbsp instant espresso powder, dissolved in 5 tbsp boiling water, cooled
  • 50ml coffee liqueur (we used Kahlua)
  • For the syrup:
  • 2 tsp instant espresso dissolved in 1 tbsp boiling water
  • 100ml coffee liqueur
  • 50g golden or white caster sugar
  • 50ml vodka
  • For the icing:
  • 60g soft unsalted butter
  • 125g icing sugar
  • 400g mascarpone
  • 1 tbsp instant espresso, dissolved in 1 tbsp boiling water, cooled
  • a handful of chocolate-coated coffee beans, to decorate
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