Irish Coffee Cake
Recipe GLPR209696d99a692d
A luxurious two-layer sponge cake infused with strong brewed coffee, topped with a silky mascarpone cream frosting enriched with cocoa powder and Irish cream liqueur. The moist, tender cake pairs beautifully with the smooth, decadent frosting for an elegant dessert inspired by traditional Irish coffee flavors.
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Ingredients
175ml vegetable oil, plus extra for greasing the tins
2 large eggs, beaten
175ml buttermilk
170ml strong brewed coffee, cooled to room temperature
350g plain flour
2 tsp bicarbonate of soda
1 tsp baking powder
125g caster sugar
125g light brown soft sugar
Salt, a pinch
250g double cream
250g mascarpone cheese
225g icing sugar, sifted
1 tbsp cocoa powder
90ml Irish cream liqueur
Chocolate shavings or chocolate-coated coffee beans, for decoration (optional)
Directions
Preheat the oven to 200°C (180°C fan-assisted or gas mark 6). Lightly oil two deep 20cm round cake tins and line the bottoms with baking parchment. In a medium bowl, whisk together the vegetable oil, beaten eggs, buttermilk, and cooled brewed coffee until well combined.
In a large bowl, sift together the plain flour, bicarbonate of soda, and baking powder. Add the caster sugar and light brown sugar, breaking up any lumps. Stir in a pinch of salt.
Slowly pour the wet mixture into the dry ingredients, whisking gently until the batter is smooth and free of lumps. Do not overmix.
Divide the batter evenly between the prepared cake tins. Bake for 20 to 25 minutes, until a skewer inserted into the center of each cake comes out clean. Allow the cakes to cool in the tins for 10 minutes.
Invert the cakes onto a wire cooling rack and allow them to cool completely to room temperature.
While the cakes are cooling, prepare the frosting. Using a stand mixer or electric whisk, beat together the double cream, mascarpone cheese, sifted icing sugar, cocoa powder, and Irish cream liqueur until the mixture is thick, creamy, and holds stiff peaks.
Place a small dollop of frosting in the center of your cake plate or cake stand. Set one cooled cake layer on top, flat side up.
Spread half of the remaining frosting evenly over the top of the first cake layer. Carefully place the second cake layer on top, flat side facing upward.
Spread the remaining frosting over the top and sides of the cake, using a palette knife to create decorative swirls. If desired, garnish with chocolate shavings or chocolate-coated coffee beans.
Refrigerate the cake until serving. The cake will keep chilled for up to three days.
