Irish Cream and Coffee Cake

Why not enjoy with a cup of coffee with a cheeky tipple of Irish cream?

We love an Irish cream themed bake in our house, so I obviously had to make a cake and what better combination than coffee. As I haven’t shared a recipe for baileys cake I took the opportunity to make one.

This is a rich and heavy sponge cake flavoured with both coffee and Irish cream then drizzled with generous helping of a coffee and Irish cream syrup and sandwiched together and coated with a coffee and Irish cream buttercream, then dusted with a cocoa powder to finish. I know! That’s a lot of Irish cream! But what’s the point of having an ingredient in there if you cant taste it, ey?

Its not the only recipe that features Irish cream on the blog, if you’re a fan why not check out my recipes for crumbly fudge or boozy pancakes.

Ingredients:
For the sponge cake:
• 1tbsp instant coffee
• 1 ½ tbsp boiling water
• 165g unsalted butter, softened
• 250g caster sugar
• 80g light brown sugar
• 3 eggs
• 120ml Irish cream
• 100ml semi skimmed milk
• 350g plain flour
• 1tsp bicarbonate of soda

For the syrup:
• 50g caster sugar
• 50ml baileys
• 1tsp instant coffee
• 1tsp boiling water

For the buttercream:
• 1tsp coffee
• 1 ½ tsp boiling water
• 160g unsalted butter, softened
• 320g icing sugar
• 2tbsp baileys
• Cocoa Powder (for dusting)

Method:
For the cake:
1. Preheat the oven to 170°C and grease two six-inch round cake tins with butter and little bit of flour.
2. Then add the boiling water to the coffee and mix, then leave to cool to one side.
3. Next beat the butter and both sugars together until the mixture is light and fluffy.
4. Then in a separate bowl or jug lightly whisk the eggs with the milk and baileys.
5. And add the bicarb to the flour and gently mix in.
6. Then gradually add the egg mixture to the butter mixture adding a tablespoon of the flour to stop it from curdling.
7. Once all the liquid is incorporated fold in the remaining flour.
8. Then place the mixture evenly into the two cake tins and bake for 45-55 minutes. Once baked remove from the oven and leave to cool for 15 minutes in the tin before transferring to a wire rack to continue to cool.

For the syrup:
1. First mix the coffee with the water and add to the saucepan with the sugar and baileys.
2. Bring to the boil and then simmer for two minutes and remove from the heat.
3. Prick the cake all over with a fork and brush the syrup over the cake with a pastry brush.

For the buttercream:
1. Mix the coffee and the water together and leave to cool to one side.
2. Then beat the butter and gradually add in the icing sugar.
3. Once all the icing sugar is incorporated add the baileys and beat together
4. Then add the coffee and beat again.

To assemble:
1. Take one of the cakes and spread two tablespoons of the buttercream over the top. Then add the second cake directly on top.
2. Then take the buttercream and spread it around the sides of the cake using a scraper to smooth it out then add the remaining buttercream to the top of the cake and spread it on using a palette knife to smooth it out.
3. Then dust the cocoa powder on the top of the cake and dig in!!!

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