Description
A really good and tasty Irish coffee cake.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ cups white sugar
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 3 (1 ounce) squares unsweetened chocolate
- 3 eggs
- 1 ⅔ cups whipping cream, chilled
- 2 teaspoons vanilla extract
- ½ cup Irish whiskey
- 3 tablespoons instant coffee granules
- 2 tablespoons white sugar
- 2 tablespoons Irish whiskey
- 1 tablespoon instant coffee granules
- ⅔ cup butter, softened
- 2 teaspoons vanilla extract
- 2 ⅔ cups powdered sugar
- 1 (6 ounce) package semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
- Mix flour
- 1 1/2 cups sugar
- baking powder
- and salt together in a bowl.
- Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently
- scraping down the sides with a rubber spatula to avoid scorching
- until chocolate is melted
- about 5 minutes. Set aside to cool.
- Beat eggs in a bowl until thick and lemon-colored
- about 5 minutes.
- Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs
- melted chocolate
- and vanilla extract. Add flour mixture
- about 1/2 cup at a time
- folding gently after each addition
- until blended. Pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely
- about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
- Stir whiskey
- coffee granules
- and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
- Meanwhile
- combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.
- Place chocolate chips in the top of a double boiler over simmering water. Stir frequently
- scraping down the sides with a rubber spatula to avoid scorching
- until chocolate is melted
- about 5 minutes. Allow to cool slightly
- then transfer to a small pastry bag fitted with a medium-sized writing tip.
- Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.
Prep Time: 35 mins
Cook Time: 55 mins
Total Time: 2 hrs 40 mins
Servings: 12