Irish coffee cake
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 10
Skip to ingredients
- 50ml Irish whiskey
- 150ml strong black coffee
- 100ml Guinness
- 250g unsalted butterdiced, plus extra for the tin
- 75g cocoa powder
- 300g golden caster sugar
- 100g soft light brown sugar
- 3 large eggswhisked
- 150ml buttermilk
- 1 tbsp vanilla extract
- 285g plain flour
- 2 tsp bicarbonate of soda
TOPPING
- 250ml whipping cream
- 1 tbsp golden caster sugar
- 1 tbsp strong black coffee
- for dusting cocoa powder
Nutrition: per serving
- kcal632
- fat34.5g
- saturates21g
- carbs66.7g
- sugars43.8g
- fibre2.4g
- protein8.2g
- salt0.7g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter a deep 23cm cake tin, then line the base and sides with baking paper.
step 2
Pour the whisky, coffee and Guinness into a large pan. Add the butter and heat until melted but not bubbling. Remove from the heat and whisk in the cocoa and sugars. Beat in the eggs, followed by the buttermilk. Finally, add the vanilla, flour and bicarb, and beat again until smooth.
step 3
Pour the cake batter into the tin and bake on a middle shelf in the oven for 50-60 minutes or until a skewer poked into the centre comes out with sticky crumbs. Cool completely in the tin.
step 4
Put all of the topping ingredients, except for the cocoa, into a large bowl and gently whisk until just holding soft peaks. Dollop or spread over the top of the cake after removing from the tin, then dust with a little cocoa, to serve.
