Best 3 Irish Coffee Cake Recipes

IRISH COFFEE CAKE

Steps:

• 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.

IRISH COFFEE CAKE

Steps:

• CAKE:.
• Beat butter with sugar until fluffy.
• Beat in eggs, one at a time.
• Dissolve espresso powder in vanilla, beat into butter mixture.
• Mix flour, almonds, baking powder and salt; stir into butter mixture.
• Spread batter in a greased 8-inch round cake pan.
• Bake in 350°F oven for 30 minutes or until tester comes out clean.
• Cool on rack for 5 minutes.
• Run knife around edge of cake to separate from pan; turn out onto rack, let cool completely.
• COFFEE SYRUP:.
• In a saucepan, bring sugar and coffee to a boil, stirring to dissolve sugar, boil for 1 minute.
• Remove from heat and stir in whiskey.
• Return the cooled cake to the baking pan, poke holes all over top with a toothpick or skewer.
• Pour coffee syrup over cake. Let cool for 1 hour or until syrup is absorbed.
• Remove from pan; place on serving plate.
• TOPPING:.
• Whip cream with whiskey and sugar, pipe along the top edge of the cake.
• Garnish with coffee beans!
• Prep time does not include cooling time.

IRISH COFFEE CHOCOLATE CAKE

Steps:

• You should prepare the chocolate cake according to the directions on the cake box, but use cold coffee instead of water. Bake the cake in a 9 x 13 inch cake pan. After baking use a fork to poke holes evenly over the top of the cake. Set the cake aside to cool slightly while you prepare the coffee/whiskey syrup.
• Mix the sugar and 1/4 cup of the strong coffee. Bring to a boil and boil 1 minute. Allow to cool till warm, but not hot. Stir in whiskey and pour over the top of the slightly cooled cake. Cover the cake and allow it to cool completely.
• Once the cake has cooled completely, mix the remaining 1/4 cup HOT coffee and the tub of cream cheese frosting. It will be almost pourable and much easier to spread. Pour the frosting over the top of the cake, cover and place in the fridge to set frosting.
• *I chose to dust the top of the frosting very lightly with some powdered instant coffee (optional).