Espresso Martini Cake

Ingredients

• 1 pack chocolate cake mix (we used Betty Crocker Tempting Chocolate Cake Mix)
• 100 ml espresso (or strong) coffee
• 3 tbsp. Kahlua
• 75 g caster sugar
• 1 1/2 tbsp. instant coffee granules
• 3/4 tbsp. boiling water
• 125 g unsalted butter, softened
• 250 g icing sugar
• Few drops vanilla essence
• Splash milk
• Chocolate coffee beans, to decorate

Directions

1. Bake cakes as per packet instructions.
2. Make espresso martini syrup drizzle: heat espresso, Kahlua and caster sugar in a pot until sugar has dissolved, then bring to boil and reduce for 3 minutes. Allow to cool.
3. Remove cakes from oven and while still warm and in their tins, prick holes all over with a skewer and drizzle each with 2 tbsp espresso martini syrup. Allow to cool completely in tins.
4. Make coffee buttercream: mix coffee granules with boiling water and allow to cool. Beat butter and icing sugar together then beat in coffee, vanilla and a splash of milk.
5. Remove cakes from tins and spread each layer with the buttercream, placing one on top of the other. Decorate with chocolate coffee beans.