Irish Coffee Cocktail Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">220g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tbsp instant espresso powder</li><li class="ingredients-single-item">175g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">60ml Irish whiskey</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the coffee syrup:</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">120ml strong brewed coffee</li><li class="ingredients-single-item">45ml Irish whiskey</li><li class="ingredients-single-item">For the Bailey's cream topping:</li><li class="ingredients-single-item">300ml heavy cream</li><li class="ingredients-single-item">60ml Bailey's Irish Cream</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 tbsp cocoa powder, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm springform cake tin</li><li class="equipment-single-item">Electric mixer or stand mixer</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C. Grease a 23cm springform cake tin and line the bottom with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt, and espresso powder until well combined and no lumps of coffee remain.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes. This extended beating creates tiny air bubbles that will help your cake rise properly and create a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. The mixture may look slightly curdled - don't worry, it will come together once the dry ingredients are added.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Mix the whiskey, milk, and vanilla together in a measuring cup. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the whiskey-milk mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition - overmixing will develop the gluten and result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the batter into the prepared tin and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be deeply golden and spring back lightly when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the cake bakes, prepare the coffee syrup. In a small saucepan, combine the sugar and coffee and bring to a simmer over medium heat. Stir until the sugar dissolves completely, then remove from heat and stir in the whiskey. The alcohol won't completely cook off, maintaining the authentic Irish coffee flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When the cake is done, let it cool in the tin for 10 minutes, then remove the sides of the springform pan. While the cake is still warm, brush the top and sides generously with the coffee syrup, allowing it to soak in. Repeat several times until all the syrup is used - this process (called "soaking") ensures your cake will be incredibly moist with intense coffee-whiskey flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cake to cool completely on a wire rack. The syrup needs time to distribute evenly through the cake, so be patient with this step for best results.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the Bailey's cream topping, use a chilled bowl and whisk the heavy cream until soft peaks form. The cold bowl helps achieve better volume in your whipped cream. Add the Bailey's and icing sugar, then continue whisking until medium-stiff peaks form. Be careful not to overwhip, as the cream will become grainy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before serving, spread or pipe the Bailey's cream on top of the cooled cake. Using a fine mesh sieve, dust the top with cocoa powder for a beautiful finish that mimics the traditional cocoa-topped Irish coffee. Serve immediately or refrigerate until ready to serve, but allow it to come to room temperature for about 20 minutes before eating for the best flavor experience.</li></ol>