Irish Coffee Cake Recipes

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IRISH COFFEE CAKE



Irish Coffee Cake image

A really good and tasty Irish coffee cake.

Provided by Natalia

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 2h40m

Yield 12

Number Of Ingredients 17

2 ¼ cups all-purpose flour
1 ½ cups white sugar
2 ¼ teaspoons baking powder
½ teaspoon salt
3 (1 ounce) squares unsweetened chocolate
3 eggs
1 ⅔ cups whipping cream, chilled
2 teaspoons vanilla extract
½ cup Irish whiskey
3 tablespoons instant coffee granules
2 tablespoons white sugar
2 tablespoons Irish whiskey
1 tablespoon instant coffee granules
⅔ cup butter, softened
2 teaspoons vanilla extract
2 ⅔ cups powdered sugar
1 (6 ounce) package semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
  • Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
  • Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
  • Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
  • Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
  • Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
  • Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of 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.
  • Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.
  • Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.

Nutrition Facts : Calories 657.4 calories, Carbohydrate 85.4 g, Cholesterol 113.3 mg, Fat 31.7 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 19.2 g, Sodium 293.3 mg, Sugar 62.4 g

IRISH COFFEE CAKE



Irish Coffee Cake image

A delicious finale to a great dinner! This cake is made with coffee and laced with Irish whiskey! Add some whipped cream and you have Irish Coffee Cake. Source: Canadian Living

Provided by Elly in Canada

Categories     Breads

Time 1h

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup white sugar
2 eggs
1 teaspoon instant espresso powder or 1 teaspoon instant coffee granules
1 teaspoon vanilla
1 cup all-purpose flour
1/3 cup slivered almonds, toasted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup strong black coffee
1/4 cup Irish whiskey
1/2 cup whipping cream
2 tablespoons Irish whiskey
1 tablespoon sugar
chocolate-covered coffee beans (optional)

Steps:

  • CAKE:.
  • Beat butter with sugar until fluffy.
  • Beat in eggs, one at a time.
  • Dissolve espresso powder in vanilla, beat into butter mixture.
  • Mix flour, almonds, baking powder and salt; stir into butter mixture.
  • Spread batter in a greased 8-inch round cake pan.
  • Bake in 350°F oven for 30 minutes or until tester comes out clean.
  • Cool on rack for 5 minutes.
  • Run knife around edge of cake to separate from pan; turn out onto rack, let cool completely.
  • COFFEE SYRUP:.
  • In a saucepan, bring sugar and coffee to a boil, stirring to dissolve sugar, boil for 1 minute.
  • Remove from heat and stir in whiskey.
  • Return the cooled cake to the baking pan, poke holes all over top with a toothpick or skewer.
  • Pour coffee syrup over cake. Let cool for 1 hour or until syrup is absorbed.
  • Remove from pan; place on serving plate.
  • TOPPING:.
  • Whip cream with whiskey and sugar, pipe along the top edge of the cake.
  • Garnish with coffee beans!
  • Prep time does not include cooling time.

Nutrition Facts : Calories 514.2, Fat 27.6, SaturatedFat 15.1, Cholesterol 138.3, Sodium 328.5, Carbohydrate 53.7, Fiber 1.3, Sugar 36, Protein 6.2

IRISH COFFEE CHOCOLATE CAKE



Irish Coffee Chocolate Cake image

This is quickly becoming one of our family's favorites. I needed to come up with a special Christmas cake and these were the ingredients that I happen to have on hand. This really fit the "special" bill and the cake was a big hit with everyone! I loved that it was so easy and so well received!

Provided by Likkel

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 5

1 (16 ounce) box chocolate cake mix
1/4 cup sugar
1/2 cup coffee, I used double strength coffee (hot, strong & divided in two 1/4 c portions)
1/3 cup whiskey
1 (16 ounce) container cream cheese frosting (or vanilla)

Steps:

  • You should prepare the chocolate cake according to the directions on the cake box, but use cold coffee instead of water. Bake the cake in a 9 x 13 inch cake pan. After baking use a fork to poke holes evenly over the top of the cake. Set the cake aside to cool slightly while you prepare the coffee/whiskey syrup.
  • Mix the sugar and 1/4 cup of the strong coffee. Bring to a boil and boil 1 minute. Allow to cool till warm, but not hot. Stir in whiskey and pour over the top of the slightly cooled cake. Cover the cake and allow it to cool completely.
  • Once the cake has cooled completely, mix the remaining 1/4 cup HOT coffee and the tub of cream cheese frosting. It will be almost pourable and much easier to spread. Pour the frosting over the top of the cake, cover and place in the fridge to set frosting.
  • *I chose to dust the top of the frosting very lightly with some powdered instant coffee (optional).

Nutrition Facts : Calories 350.6, Fat 12.4, SaturatedFat 3, Sodium 384.8, Carbohydrate 57.3, Fiber 0.9, Sugar 42.7, Protein 2.3

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