A rich cake made with traditional Irish Coffee ingredients including Coffee, Irish Whiskey and Whipped Cream.
Keyword Irish coffee, whiskey, cake
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
For the Cake
¾cupall purpose flour
For the Coffee Syrup
¾cupespresso or strong coffeeI made mine with instant espresso
For the Whipped Cream Topping
4Tbsphazelnuts, chopped and toasted for garnish
Prepare the Cake
Preheat the oven to 350° F. Butter an 8 or 9-inch cake pan, cut a piece of waxed paper or parchment paper to fit the bottom and butter the paper too.
Cream the butter and sugar well until light and fluffy: then add the eggs one at a time and continue beating after each until the whole mixture becomes very light.
Whisk the flour, baking powder and salt; at low speed with the mixer fold two thirds of the dry mixture into the creamed butter, sugar and eggs.
Dissolve the instant coffee in the water and add it to the batter; then fold in the remaining 1/3 of the flour.
Spoon the batter into the prepared cake pan, and smooth the top of the batter, leveling it out.
Bake for 25-40 minutes depending on the size of your cake pan, until the cake is just starting to pull away from the sides of the pan. Carefully turn the pan out onto a rack; remove the paper from the bottom and allow to cool. Wash the cake pan and dry carefully; it will be used again.
For the syrup
Heat the strong coffee and sugar together gently until the sugar has dissolved then boil rapidly for 1 minute. Remove the pan from the heat and stir in the Irish whiskey.
Return the cooled cake to the pan and pour the syrup over it; leave it to soak for 2-3 hours.
For the topping
Whip the heavy cream til soft peaks form. Add the sugar and continue beating until peaks are stiff.
Add the Irish whiskey and gently combine.
Turn the cooled cake out onto a serving plate, decorate with the whipped cream and sprinkle with the chopped/toasted hazelnuts. Chill well before serving.
PLEASE NOTE: All recipes on this site are made to work at sea level; if baking like I do at high altitude, you will have to modify your ingredients slightly per your altitude for good results.