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Irish Coffee Cake
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Prep Time:
35 minutes
Cook Time:
55 minutes
Total Time:
160 minutes
Decadent two-layer Irish coffee cake with coffee-whiskey buttercream and semisweet chocolate topping.
Ingredients:
  • 2.25 cups all-purpose flour
  • 1.5 cups white sugar
  • 2.25 teaspoons baking powder
  • 0.5 teaspoon salt
  • 3 (1 ounce) squares unsweetened chocolate
  • 3 eggs
  • 1.6666667461395 cups whipping cream, chilled
  • 2 teaspoons vanilla extract
  • 0.5 cup Irish whiskey
  • 3 tablespoons instant coffee granules
  • 2 tablespoons white sugar
  • 2 tablespoons Irish whiskey
  • 1 tablespoon instant coffee granules
  • 0.66666668653488 cup butter, softened
  • 2.6666667461395 cups powdered sugar
  • 1 (6 ounce) package semisweet chocolate chips
Instructions:
  • Preheat the oven to 350°F (175°C), then prepare two 8-inch cake pans by greasing and flouring them. Cover a large wire cooling rack with waxed paper and chill a 3-quart mixing bowl in the freezer.
  • Combine the flour, 1 1/2 cups of sugar, baking powder, and salt in a bowl.
  • Melt unsweetened chocolate in a double boiler over simmering water. Stir often with a rubber spatula, ensuring all sides are scraped, until completely melted, approximately 5 minutes. Let cool before using.
  • Whisk eggs in a bowl until they become thick and have a rich, lemon-colored hue, approximately 5 minutes.
  • Take the chilled bowl out of the freezer and pour in the cold whipping cream. Beat until stiff peaks form. Gently fold in the eggs, melted chocolate, and vanilla extract. Gradually add the flour mixture in 1/2 cup increments, folding gently after each addition until fully incorporated. Transfer the batter into the prepared cake pans.
  • Bake in the preheated oven for 35 to 40 minutes until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then gently loosen edges with a knife. Invert layers onto the cooling rack, and cool completely for about 30 minutes. Use a skewer or fork to poke holes in the top of the cakes.
  • Combine whiskey, coffee granules, and 2 tablespoons of sugar in a small bowl, stirring until the coffee is dissolved. Pour half of the coffee-whiskey mixture over each layer and let it sit at room temperature for 30 minutes.
  • In a large bowl, mix whiskey and coffee granules until the coffee is dissolved. Add butter and vanilla extract and beat until well combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a piping bag fitted with an open star tip (#32 or #4B) and set aside. Use the rest of the frosting to fill the layers and frost the sides and top of the cake.
  • Melt chocolate chips in a double boiler over simmering water, stirring often and scraping down the sides with a rubber spatula. It should take about 5 minutes. Let it cool a bit, then transfer to a small pastry bag with a medium-sized writing tip attached.
  • Create an intricate lattice pattern with the chocolate on the cake's surface. Finish with an elegant shell border or charming rosettes along the top edge.

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