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Espresso Martini cake for St Patrick’s Day

Our Executive Chef Jon has pulled together the perfect cake which embodies everything we love about St Patrick’s Day and it goes great with a pint of Guinness! Give it a go and let us know what you think.



250g butter, softened (plus extra for the tin)

4 large eggs

250g golden caster sugar

250g self-raising flour

½ tsp baking powder

1 tsp vanilla extract

6 tbsp coffee liqueur

For the filling

100g butter, softened

100g icing sugar

1 tsp milk

6 tsp chocolate spread

For the icing

1 tsp instant espresso powder

1kg pack fondant icing sugar




Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm tin and line with baking parchment. Put the cake ingredients in a bowl except for the liqueur. Whisk until smooth using an electric whisk, then transfer to the tin, smooth out and bake for 30-35mins until a skewer inserted in the centre comes out clean. Leave to cool completely.


Meanwhile, for the filling, whisk the butter, icing sugar and milk together until smooth, then transfer to a piping bag.


When the cake is cold, slice off the top so it’s flat, turn over, trim and cut into neat, approx. 4cm squares (four squares across and seven down). You should have 28. Dip each one briefly in the liqueur and sit dipped-side up. Put a tiny dot of chocolate spread on top of each cake, then pipe a raspberry-sized ball of the buttercream filling on top of each one.


For the icing, mix the espresso powder with 1 tsp water to dissolve, then mix with the fondant icing sugar and enough water to make it a condensed milk consistency. Put the cakes on wire racks set over trays to catch the drips, then coat each one in the icing. The best way to do this is to hold each one over the bowl of icing on a slotted spoon then generously drizzle over the icing with a tablespoon. Remove from the slotted spoon with a cutlery knife and sit on the rack to dry. Decorate with a drizzle of melted chocolate and a chocolate – covered coffee bean