Olive Magazine
Irish Coffee Cake Recipe

Irish coffee cake

Published: May 5, 2019 at 3:00 pm
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 10

How do you improve on a classic coffee cake? Get inspired by the Irish, with a splash of whiskey and Guinness, and top with pillowy coffee-flavoured cream

Nutrition:
NutrientUnit
kcal632
fat34.5g
saturates21g
carbs66.7g
sugars43.8g
fibre2.4g
protein8.2g
salt0.7g
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Make this Irish coffee cake for a decadent treat, then also check out our homemade Irish coffee, Baileys coffee, Irish coffee affogato and more coffee recipes.

Also check out more decadent chocolate cake recipes, such as our easy chocolate cake, black velvet cake and chocolate Guinness cake.

To make your strong coffee, you can either use a bean to cup coffee machine, or buy good-quality coffee beans and grind with our pick of the best coffee grinders.

Ingredients

  • 50ml Irish whiskey
  • 150ml strong black coffee
  • 100ml Guinness
  • 250g unsalted butter, diced, plus extra for the tin
  • 75g cocoa powder
  • 300g golden caster sugar
  • 100g soft light brown sugar
  • 3 large eggs, whisked
  • 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

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.

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