Recipe may contain gluten, peanuts, tree nuts, milk and soy.
An ode to the espresso martini, this is the perfect make-ahead dessert for a hot summer day or a special someone’s birthday. Made with ready-made cake and bought ice-cream, just make a simple coffee and vodka syrup to create this show-stopping cocktail inspired dessert.
2 tbsp vodka
2 tsp arrowroot (see note)
1 tbsp cocoa powder, sifted, plus extra, to dust
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) espresso coffee
2 x 450g bought chocolate mud cakes
1L ctn coffee flavoured ice-cream
1L ctn vanilla ice-cream
300ml ctn thickened cream, whipped
Chocolate-coated coffee beans, crushed, to decorate
6 Method Steps
Step 1Grease a 6cm-deep, 20cm round springform cake pan. Line base and side with baking paper.
Step 2Combine vodka(2 tbsp vodka) and arrowroot (2 tsp arrowroot (see note)) in a small bowl. Combine cocoa (1 tbsp cocoa powder, sifted, plus extra, to dust) and sugar (100g (1/2 cup, firmly packed) brown sugar) in a small saucepan. Gradually whisk the espresso coffee (125ml (1/2 cup) espresso coffee) into the cocoa mixture until smooth and well combined. Bring to the boil over high heat, stirring, until sugar dissolves. Reduce heat to medium and simmer, uncovered, for 3 minutes or until syrup has thickened. Stir in the vodka mixture. Bring to the boil. Cook for 1 minute or until thickened. Pour into a heatproof jug and set aside.
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Step 3Use a large serrated knife to trim icing from the mud cakes and level the tops. Place 1 cake, cut-side up, in the base of the prepared pan. Cut the remaining cake into pieces to fill any gaps. Brush the surface of the cake with 60ml (1/4 cup) of the vodka syrup. Place remaining syrup in the fridge until required.
Step 4Remove coffee ice-cream (1L ctn coffee flavoured ice-cream) from the freezer. Set aside for 10 minutes to soften slightly. Spoon the coffee ice-cream over the cake. Smooth the surface. Drizzle with 60ml (1/4 cup) of the remaining vodka syrup. Place in the freezer for 1 hour to set.
Step 5Remove vanilla ice cream (1L ctn vanilla ice-cream) from the freezer. Set aside for 10 minutes to soften slightly. Spoon vanilla ice-cream over the coffee layer and smooth the surface. Place in the freezer for 6 hours or overnight until firm.
Step 6Serve the cake topped with whipped cream. Drizzle with remaining syrup and scatter with coffee beans.
You can replace arrowroot with cornflour, but the syrup may lose some of its sheen and gloss.