Chocolate Cake Martini Cocktail Recipe

A Chocolate Cake Martini brings together dessert and cocktail in one smooth, sweet drink. It tastes rich, like you’re sipping on a slice of chocolate cake. You can whip up this cocktail at home with just a few ingredients and some basic bar tools.

Honestly, I love how this drink feels special without being a hassle. Sometimes you just want something fun for a little celebration—or maybe just a cozy night in.

Chocolate and vodka blend together for a smooth, balanced taste. It’s both playful and comforting, if you ask me.

You’ll see what equipment you need, what ingredients to grab, and the steps to mix it up. At the end, I’ve added a few notes that might help you serve it up like you know what you’re doing.

Chocolate Cake Martini Cocktail Recipe

Whenever I want something sweet and smooth, I reach for a Chocolate Cake Martini. It’s like dessert in a glass, but it still feels like a proper cocktail.

Hazelnut and chocolate flavors come together and really do remind me of chocolate cake.

Equipment

• Cocktail shaker
• Jigger or measuring tool
• Strainer
• Martini glass

Ingredients

• 1 oz vodka
• 1 oz hazelnut liqueur (like Frangelico)
• ½ oz chocolate liqueur
• Ice cubes
• Lemon wedge
• Sugar (for rimming the glass)

Instructions

• Rub the lemon wedge along the rim of your martini glass.
• Dip the rim in sugar so it gets a nice coating.
• Fill your shaker with ice.
• Pour in vodka, hazelnut liqueur, and chocolate liqueur.
• Shake it up until it’s nice and chilled.
• Strain into your prepared martini glass.

Sometimes I’ll stick a tiny piece of chocolate on the rim as a garnish. It looks good and adds a sweet little bonus.

The Chocolate Cake Martini really shines at parties or as an after-dinner treat. It’s easy to make, and the flavors just melt together into something creamy and nutty, but not too heavy.

Equipment

I keep my tools simple for a Chocolate Cake Martini. The right gear helps me mix and serve the drink without any fuss.

Here’s what I use:

• Cocktail shaker – I toss in the ingredients with ice and shake to chill and blend everything.
• Martini glass – I pour the finished cocktail in here. The wide rim is great for sipping and picking up the aroma.
• Strainer – I set this on the shaker to keep the ice out of the glass.
• Jigger – I use this to measure so I don’t overdo anything.
• Small plate or saucer – I grab this if I want to rim the glass with sugar for a sweet edge.

Sometimes I’ll chill the glass in the freezer for a few minutes first. That keeps the drink colder and gives it a crisp edge.

I also keep a towel nearby for spills or condensation. It just makes life easier.

Ingredients

When I make a Chocolate Cake Martini, I keep my bar setup simple. The right mix of creamy and nutty flavors makes the drink rich and smooth, but not too heavy.

Here’s what goes into one cocktail:

• 1 ½ oz vanilla vodka
• ½ oz hazelnut liqueur (like Frangelico)
• ½ oz chocolate liqueur or white chocolate liqueur
• ½ oz crème de cacao (dark or light—either works)
• Ice cubes for shaking
• Chocolate shavings or sweetened cocoa powder for garnish

Sometimes I’ll rim the glass with cocoa powder for a little extra chocolate kick. It looks good and adds a touch more flavor.

If I’m in the mood for something creamier, I’ll swap in white chocolate liqueur. That blends nicely with the hazelnut and comes out super smooth.

All these are easy to find and keep around, so I can make this whenever I want a dessert drink.

Instructions

I like to have everything ready before I start mixing. That way, things go smoothly and the drink stays cold.

Here’s what I do:

• Fill a small plate with chocolate syrup and another with sugar for rimming.
• Dip the rim of a martini glass in the syrup, then in the sugar.
• Pop the glass in the freezer for a few minutes to chill.

Now for the cocktail itself—this part goes fast.

• Drop ice cubes into a cocktail shaker.
• Pour in vodka, hazelnut liqueur, and crème de cacao.
• Shake hard for about 10–15 seconds until the shaker feels cold.

I strain the drink into the chilled glass and finish it off with a garnish.

• Strain into your prepared martini glass.
• Toss on a chocolate shaving or a small piece of chocolate for a little flair.

Serve right away so it stays nice and cold.

Notes

I like to keep my Chocolate Cake Martini simple and balanced. Chocolate and hazelnut give it that smooth, dessert-like vibe. When I want to lighten things up, I’ll squeeze in a bit of lemon. That brightens the drink and keeps the sweetness in check.

If you’re after something even sweeter, try a birthday cake martini—just swap chocolate syrup for vanilla syrup and rim the glass with sprinkles. That’s a fun move for parties.

Before I start, I make sure everything’s on hand:

• Equipment: shaker, strainer, martini glass, jigger
• Ingredients: vodka, hazelnut liqueur, chocolate liqueur, ice, maybe a lemon wedge, cocoa powder or sugar for the rim
• Instructions:
• Chill the martini glass.
• Rim it with cocoa powder or sugar.
• Add ice, vodka, and liqueurs to the shaker.
• Shake and strain into the glass.

Using chilled ingredients keeps the drink cold and smooth. I don’t shake too long—just about 10 seconds—so it doesn’t get watered down. That seems to work best for me.

Tasting Notes

I take the first sip, and wow—it’s smooth and creamy right off the bat. The chocolate flavor jumps out, but honestly, it isn’t cloyingly sweet.

The vodka brings a gentle warmth that keeps the drink from feeling like just another dessert. Swirling the glass, I pick up a light scent of cocoa and a bit of vanilla.

That aroma? It’s almost like catching a whiff of chocolate cake just pulled from the oven. There’s something really comforting and nostalgic about it.

Texture-wise, it stays silky, with a nice richness thanks to the liqueurs. I think I catch a little hazelnut and maybe a faint coffee note hiding in the background.

Each sip leaves behind a soft, sweet finish that hangs around for a bit. I really appreciate how this drink manages to feel indulgent without going overboard.

Honestly, it pairs nicely with a small dessert, or you could just enjoy it solo after dinner.