Espresso martini cake recipe | Sainsbury`s Magazine

Ingredients

• 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)
• 2 tsp instant espresso dissolved in 1 tbsp boiling water
• 100ml coffee liqueur
• 50g golden or white caster sugar
• 50ml vodka
• 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