– 1 cup all-purpose flour – 1/2 cup unsweetened cocoa powder – 1 tsp baking powder – 1/2 tsp baking soda – 1/4 tsp salt – 3/4 cup granulated sugar – 2 large eggs – 1/2 cup strong brewed espresso, cooled
– 1/4 cup vodka – 1/4 cup vegetable oil – 1 tsp vanilla extract – 1/2 cup buttermilk – 1 cup powdered sugar (for glaze) – 2 tbsp brewed espresso (for glaze) – 1 tbsp vodka (for glaze)
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan to prepare for baking.
– In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt to combine dry ingredients.
– In another bowl, whisk sugar and eggs until light and fluffy. Add oil, vanilla, brewed espresso, and vodka.
– Gradually add dry ingredients to the wet mix, alternating with buttermilk, mixing until smooth and well combined.
– Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
– For the glaze, mix powdered sugar, brewed espresso, and vodka until smooth. Pour over cooled cake evenly.
1. Let the glaze set, then slice and serve. Enjoy your rich, coffee-infused Espresso Martini Cake!