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Whiskey-Infused Irish Coffee Cake

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PREP TIME
35 min
COOKING TIME
55 min
TOTAL TIME
160 min
SERVINGS
12 servings
Dessert Irish
Whiskey-Infused Irish Coffee Cake
Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 (1 ounce) squares unsweetened chocolate
  • 3 eggs
  • 1 2/3 cups whipping cream, chilled
  • 2 teaspoons vanilla extract
  • 1/2 cup Irish whiskey
  • 3 tablespoons instant coffee granules
  • 2 tablespoons white sugar
  • 2 tablespoons Irish whiskey
  • 1 tablespoon instant coffee granules
  • 2/3 cup butter, softened
  • 2 teaspoons vanilla extract
  • 2 2/3 cups powdered sugar
  • 1 (6 ounce) package semisweet chocolate chips
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C).
2
To prepare the pans, grease and flour two 8-inch round cake pans. Next, place a sheet of waxed paper over a large wire cooling rack to make it easier to remove the cakes once they're baked.
3
Place a 3-quart mixing bowl in the freezer to chill before using it.
4
In a large mixing bowl, combine flour, 1 1/2 cups sugar, baking powder, and salt.
5
Melt unsweetened chocolate in a double boiler over simmering water, stirring constantly to avoid burning. This should take around 5 minutes. Set the chocolate aside to cool.
6
Using an electric mixer, beat eggs in a separate bowl until they become thick and lemon-colored.
7
Remove the chilled mixing bowl from the freezer and pour in cold whipping cream. Beat until stiff peaks form, then fold in eggs, melted chocolate, and vanilla extract.
8
Gradually add the flour mixture to the bowl, folding gently after each addition until everything is well combined.
9
Pour the cake batter into the prepared pans and bake in a preheated oven until a toothpick inserted into the center comes out clean, taking around 35 to 40 minutes.
10
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Run a table knife around the edges to loosen the cakes, then carefully invert them onto the prepared cooling rack. Let the cakes cool completely, about 30 minutes.
11
To create holes in the top of the cakes, use a skewer or long-tined fork to poke some holes.
12
In a small bowl, whisk together whiskey, coffee granules, and 2 tablespoons sugar until the coffee is fully dissolved.
13
Pour half of this coffee-whiskey mixture over each layer, and let it sit at room temperature for 30 minutes.
14
In a separate bowl, combine whiskey and coffee granules to make the frosting. Stir until the coffee is fully dissolved.
15
Add butter and vanilla extract, then beat until combined. Gradually mix in powdered sugar on medium speed until it's smooth.
16
Transfer 1/2 cup of the 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.
17
Melt chocolate chips in a double boiler over simmering water, stirring constantly to avoid burning. This should take around 5 minutes.
18
Allow the chocolate to cool slightly, then transfer it to a small pastry bag fitted with a medium-sized writing tip.
19
Pipe chocolate in a lattice design across the top of the cake. You can also pipe a shell border or rosettes around the top edge using this chocolate.