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Three-Layer Chocolate Cake with Irish Coffee Frosting
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Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
135 minutes
Decadent three-layer chocolate cake infused with Irish cream liqueur, indulgent hot fudge, and topped with creamy coffee frosting. Ideal for unforgettable celebrations.
Ingredients:
  • baking spray
  • 4 (1 ounce) squares dark chocolate
  • 2.25 cups all-purpose flour
  • 2 teaspoons baking soda
  • 0.5 teaspoon salt
  • 1 cup hot brewed coffee
  • 5 tablespoons unsweetened cocoa powder
  • 0.75 cup buttermilk
  • 0.5 cup butter, softened
  • 1.75 cups brown sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 0.75 cup Irish cream liqueur
  • 4 cups heavy whipping cream
  • 4 tablespoons instant coffee granules
  • 0.5 cup powdered sugar, or more as needed
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 0.25 cup Irish cream liqueur
  • 1 (12 ounce) jar hot fudge topping
Instructions:
  • Preheat the oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and spray with baking spray. Chill a large aluminum mixing bowl in the freezer.
  • Melt the chocolate in a double boiler, stirring often with a rubber spatula to prevent burning. This should take around 5 minutes. Once melted, set aside to cool.
  • Combine the flour, baking soda, and salt by sifting them together in a bowl. In a separate bowl, mix the hot coffee and cocoa until smooth, then stir in the buttermilk.
  • In a large bowl, use an electric mixer to cream together brown sugar, butter, and vanilla extract until fluffy. Add eggs one at a time, beating briefly after each. Mix in cooled chocolate. Alternate adding flour mixture and buttermilk mixture in 2 batches, beating briefly after each addition. Divide batter evenly between the cake pans.
  • Bake until a toothpick comes out clean, about 25-30 minutes in the preheated oven. Cool on a wire rack for 10 minutes, then gently loosen the edges with a knife. Invert onto a serving plate or cooling rack, discard the parchment paper, and let cool for about 30 minutes.
  • Invert cakes and level the tops. Pour 1/4 cup of cream liqueur over each cake and let it absorb as you prepare the frosting.
  • Retrieve the chilled aluminum bowl from the freezer, and blend in heavy cream and instant coffee granules. Use an electric mixer with a whisk attachment to beat the mixture until soft peaks begin to appear. Incorporate powdered sugar and whisk until medium peaks form. Slowly add pudding mix on low speed, then gently fold in the cream liqueur. Taste the mixture and adjust sweetness with more powdered sugar, if desired.
  • Place first cake on a serving plate, drizzle with 1/3 of the fudge sauce, and generously spread coffee frosting on top. Repeat with the second layer. Add the final cake layer and drizzle with remaining fudge sauce. Lightly frost the sides of the cake with a crumb-coat of frosting.
  • Prepare a pastry bag with a large round tip and fill it with frosting. Pipe a vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon after each swipe. Pipe another line of dots in the tails of the previous petals and repeat the dragging motion. Keep piping dots and forming petals around the entire cake, finishing with a final line of dots.

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