Description
Emmy’s Espresso Martini Upside-Down Cake is a decadent dessert that combines the rich flavors of espresso, caramel, and coffee liqueur in a moist upside-down cake. Topped with a luscious Kahlúa whipped mascarpone frosting and garnished with chocolate-covered espresso beans, this cake is perfect for coffee lovers seeking a sophisticated treat.
Ingredients
Caramel
- 4 tablespoons butter
- ½ cup light brown sugar
- 2 teaspoons instant espresso powder
- 3 tablespoons heavy cream
Cake Batter
- 1 cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 tablespoons butter (room temperature)
- ½ cup light brown sugar
- 1 egg
- 1½ ounces freshly brewed espresso
- ½ cup whole milk
- 1 teaspoon vanilla extract
Kahlúa Whipped Mascarpone Frosting
- ½ cup heavy cream
- ½ cup powdered sugar
- ¼ cup Kahlúa (or your favorite coffee liqueur)
- 1 teaspoon vanilla extract
- 4 ounces mascarpone (room temperature)
Garnish
- Chocolate-covered espresso beans
- Instant espresso powder (for dusting)
Instructions
- Make the caramel: Preheat your oven to 350ºF and lightly grease a 9-inch cake pan. Melt 4 tablespoons of butter in a small pot over medium heat, then stir in ½ cup light brown sugar and 2 teaspoons of instant espresso powder. Cook for 2 to 3 minutes, stirring occasionally until the sugar dissolves and the mixture darkens. Remove from heat and whisk in 3 tablespoons of heavy cream until smooth. Pour this caramel evenly into the prepared pan and place it in the refrigerator for 15 minutes to set.
- Prepare the dry ingredients: Sift together 1 cup of cake flour, 1 teaspoon baking powder, and ¼ teaspoon kosher salt in a small bowl; set aside.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream 4 tablespoons of room temperature butter and ½ cup light brown sugar until light and fluffy. Beat in 1 egg until fully incorporated.
- Mix batter: Add half the sifted dry ingredients to the creamed butter mixture and mix just until combined. Then add 1½ ounces freshly brewed espresso and half of the milk (¼ cup), mixing until incorporated. Add the remaining dry ingredients, remaining milk (¼ cup), and 1 teaspoon vanilla extract, blending until just combined — do not overmix to maintain cake tenderness.
- Assemble the cake: Remove the caramel-lined pan from the refrigerator and pour the batter over the caramel, smoothing the top evenly.
- Bake the cake: Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake stand at room temperature for 15 to 20 minutes after baking.
- Prepare the frosting: While the cake cools, whip together ½ cup heavy cream, ½ cup powdered sugar, ¼ cup Kahlúa, and 1 teaspoon vanilla extract until soft peaks form. Add 4 ounces of room temperature mascarpone and beat until stiff peaks form. Refrigerate until ready to use.
- Invert the cake: Place a large plate over the cake pan and carefully flip it over to release the cake. Use a butter knife to gently ease the cake off the pan if stuck. Allow the inverted cake to cool completely.
- Frost and garnish: Transfer the Kahlúa whipped mascarpone to a piping bag fitted with a star tip and pipe it decoratively over the cooled cake. Top with chocolate-covered espresso beans and dust lightly with instant espresso powder if desired.
- Serve: Slice the cake and enjoy this elegant coffee-flavored dessert.
Notes
- Use freshly brewed espresso rather than instant for the best flavor impact in the batter.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- If you prefer a non-alcoholic version, substitute Kahlúa with coffee extract or omit it entirely from the frosting.
- Chocolate-covered espresso beans not only garnish but add a delightful crunch contrasting the creamy frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
