Irish Coffee Cake

In this decadent two-tier frosted cake, the flavors of coffee, whiskey, and sweetened cream represent Ireland’s most famous after dinner cocktail: Irish coffee. If you’re looking for a boozy birthday or celebration cake for grown ups that has a touch of luxury, then this is it!

Ingredients:

For the Cake :

• 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
• 3 tablespoons instant coffee granules
• 2 tablespoons white sugar

 For the frosting:

• 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

Directions:

1. 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.
2. Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
3. 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.
4. Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
5. 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.
6. 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.