Its rich, insanely chocolaty and creamy with an intense coffee and Irish cream flavour! This super moist Irish Coffee chocolate cake with Irish cream is perfect for any coffee lover.
So I made this cake for my Dad and my own birthday. Since it falls on the same day I made a two tier cake. However, the recipe here will be for a single cake.
This beautiful cake is made with the most rich chocolate cake, frosted with a creamyy and delicious Irish Coffee Swiss Meringue Buttercream. The flavours of coffee and chocolate go together perfectly. Learn how to make Swiss Meringue Buttercream.
Assembling the Cake
1. Slice the cake into 3 layers with the help of a serrated knife, if using one cake pan and not three.
2. Place one cake layer on a base and moisten it with some simple syrup. This step is completely optional but helps make moist cakes. Heat the water and sugar in a pan till the sugar is dissolved. Let it cool completely. Use this sugar syrup to lightly moisten the cake layers with a brush.
3. Spread a good amount of Irish Coffee Swiss Meringue buttercream and even it out. Repeat the same steps with the other 2 layers.
4. After the layers are stacked. Frost the outside of your cake with a very thin layer of buttercream to lock all those crumbs in (Crumbcoat). Refrigerate for 30 minutes to set.
4.. Once set, generously frost the cake and smoothen out the edges. In 1/3 rd of the buttercream mix cocoa powder. Use this buttercream to frost the lower half of the cake to give the dual colour.
5. Let the cake chill in the refrigerator to set.
Storing the Irish Coffee Chocolate Cake
Store left over slices of the cake in an airtight container in the refrigerator for 3-4 days. When refrigerated the buttercream will become hard. Leave the cake on the counter for 10 mins before serving it, that should help soften the buttercream.
Liked this recipe? Try some other cake recipes –
- Eggless Red Velvet Cake
- Chai Spiced Butter Cake with Streusel
- Mini Black Plum Cheesecake | Made with homemade Cream Cheese and Black Plum Preserve
- Sour Cream Chocolate Marble Cake
Irish Coffee Chocolate Cake
Course: Cake10
servingsIts rich, insanely chocolaty and creamy with an intense coffee flavour with Irish cream! This super moist chocolate cake with Irish Coffee frosting is perfect for any coffee lover
Ingredients
- Chocolate Cake
200 g All-purpose flour
225 g Granulated Sugar
75 g Brown Sugar
60 g Cocoa Powder
1 1/4 Tsp Baking Soda
3/4 Tsp Salt, skip if using salted butter
180 ml Buttermilk or (180 ml Milk + 2 tbsp Lemon juice)
127 g Unsalted Butter, melted
15 ml Oil
2 Medium sized Eggs
1 1/2 Tsp Instant Coffee + 3/4 c Hot water or 3/4 cup Fresh Brewed coffee
1 Tsp Vanilla Extract
- Irish Coffee Buttercream
3/4 Cup Irish Cream/Baileys
2 tsp Instant coffee Powder
1 tbsp Cocoa Powder (For the chocolate icing)
- Simple Syrup
1/2 cup Water
1 tbsp Sugar
Directions
- Chocolate Cake
- Preheat the oven to 175C/350F.
- In a bowl, add the wet ingredients except coffee and hot water. Beat till combined.
- Now, in another bowl, sift all the dry ingredients.
- Add the sifted dry ingredients to the wet ingredients. Combine well.
- Now mix the coffee in hot water and add it to the mixture. Give it a good mix
- Grease and line an three 10 inch cake pans with parchment paper. Pour the cake mix into the three equally. Alternatively, Pour the whole cake batter into one 12 inch pan and bake.
- Bake in the preheated oven for 45-50 minutes or till a toothpick comes out clean.
- Let the cakes cool completely before assembling.
- Irish Coffee Frosting
- While the cakes cool, add Irish cream in a bowl and heat it in the microwave till warm. Add the coffee powder to the Irish Cream and mix well. Let it cool Completely.
- Add this mixture to the already prepared Swiss meringue Buttercream and beat it in till incorporated well.
- Take out 1/3 of the frosting prepared in a separate bowl and add cocoa powder to it and whisk well till incorporated. We will use this to give the cake its dual shade.
- Assembling
- Remove the cakes from the pan and level the cakes. If making one cake, slice the cake into three equal layers with a serrated knife. Make sure they are flat and cut straight so that your cake is not crooked.
- This step is completely optional but helps make moist cakes. Heat the water and sugar in a pan till the sugar is dissolved. Let it cool completely. Use this sugar syrup to lightly moisten the cake layers with a brush.
- Now distribute about 1/2 cup of frosting between each layer of the cake. Make sure it is moistened and leveled before adding the next level directly on top.
- After the layers are stacked. Frost the outside of your cake with a very thin layer of buttercream to lock all those crumbs in (Crumbcoat).
- Pop the cake in the fridge for 30 mins to help the crumb coat harden and seal the crumbs in.
- Once set, generously frost the cake and smoothen out the sides & edges.
- Using the 1/3 rd buttercream mixed with cocoa powder, frost the lower half of the cake to give the dual colour.
- Let the cake chill in the refrigerator till set.
Did you try this recipe? We’d love for you to rate it below under ‘rate this recipe’ or in the comment section below. Thanks!
Wow I love this and I’m going to try it out.Though getting the baileys might be a problem for me any substitute??
You can try mixing cream, condensed milk, coffee and whiskey to make your own Irish Cream! ?