Recipe: Irish Coffee Cake

IRISH COFFEE CAKE

It's Irish, it's got coffee, whisky and it's a cake. I've ticked every box. This is all I got and if you don't vote for me then we can't be friends.

Ingredients

  • 100 g dark chocolate
  • 225 g salted butter, softened
  • 225 g caster sugar
  • 4 ea eggs
  • 225 g self-raising flour
  • 1 tsp baking powder
  • 100 ml buttermilk
  • 2 tbsp cocoa powder
  • 2 tbsp dried instant coffee
  • 2 tbsp boiling water
  • 50 ml Irish whisky
  • 50 ml sugar syrup
  • 4 ea large egg whites
  • 300 g caster sugar
  • 500 g unsalted butter, diced and softened
  • 50 ml baileys
  • 2 tbsp chocolate curls
  • 1 handful any chocolatey decorations!
Make the Cake Batter

Step 1

Make The Cake Batter

Line two 22cm cake tins with baking paper and preheat an oven to 180ºC. Melt the dark chocolate over a pan of water or in a microwave, then leave to one side for later. Beat the butter and sugar together in a large bowl or kitchen mixer until light and fluffy. Crack in the eggs one at a time as you beat, including a heaped teaspoon of flour with each egg. Sieve the flour into the bowl with the baking powder and gently mix it into the wet ingredients, folding to avoiding knocking out all the air you’ve just beaten in. Fold in the buttermilk.

Cook the Sponges

Step 2

Cook The Sponges

Fold in the melted dark chocolate and the cocoa powder. Divide the mixture between two cake tins. Bake for 30 minutes. Remove the cakes from the oven once baked, risen and when the sponge bounces back when lightly pressed. Fold in the melted dark chocolate and the cocoa powder. Divide the mixture between two cake tins. Bake for 30 minutes. Remove the cakes from the oven once baked, risen and when the sponge bounces back when lightly pressed.

Drizzle Coffee Syrup

Step 3

Drizzle Coffee Syrup

Dissolve the coffee with 1-2 tbsp of boiling water and stir it into the whiskey and the sugar syrup. While the sponges are still warm, turn them upside down and drizzle over the baileys and coffee mixture and let it soak in. Leave to cool completely, on a wire rack. Peel back the baking paper and trim each cooled sponge so that they’re neat and even.

Make the Buttercream

Step 4

Make The Buttercream

Add the egg whites and caster sugar to a heatproof mixing bowl and whisk over a pan of simmering water (making sure that the bottom of the bowl does not touch the water. Whisk until the egg whites are warm and the sugar has dissolved so that the mixture is smooth. Remove the eggs from the heat and whisk using a stand mixer or electric whisk until the meringue is cool and stiff. Continue to whisk and add the butter slowly, until it’s all combined and very smooth. Continue whisking and begin adding the butter a few pieces at a time. Add the colouring and baileys and mix it through.

Crumb Coat

Step 5

Crumb Coat

Spread the buttercream on top of one sponge and sandwich it with the other. Spread a thin layer of the buttercream around the cake to crumb coat it and chill for an hour in the fridge.

Ice, Set and Serve!

Step 6

Ice, Set And Serve!

Now cover the whole cake with a more generous layer of the buttercream. Neaten it with a spatula. Place the cake into the fridge overnight to set the buttercream. Serves 8

Comments

kingsukhoi

What's an ea egg?

drdespicable

Don't be like that, mate - I *always* vote for you.

lamazing56

Any alternatives for whisky i dont drink

Mike

It's Irish, it's got coffee, whisky and it's a cake. I've ticked every box. This is all I got and if you don't vote for me then we can't be friends.

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