Irish coffee cake
Celebrate St Patrick’s Day on 17 March with this luxurious twist on classic coffee cake, which takes flavour inspiration from the coffee-based cocktail
- Serves: 8 persons
- 175ml vegetable oil, plus extra for the tins
- 2eggs, beaten
- 175ml buttermilk
- 170ml strong coffee made with 2 tbsp coffee granules, cooled
- 350g plain flour
- 2tsp bicarbonate of soda
- 1tsp baking powder
- 125g caster sugar
- 125g light brown soft sugar
- chocolate shavings or chocolate-coated coffee beans, to decorate (optional)
- 250g double cream
- 250g mascarpone
- 225g icing sugar, sifted
- 1tbsp cocoa powder
- 90ml Irish cream liqueur
Step 1Heat the oven to 200C/180C fan/gas 6. Oil two 20cm cake tins and line with baking parchment. Whisk the oil, eggs, buttermilk and cooled coffee together in a medium bowl until combined. In a separate large bowl, whisk together the flour, bicarb, baking powder, both the sugars and a pinch of salt, breaking up any lumps of sugar. Slowly drizzle the wet ingredients into the dry, whisking until smooth. Divide the batter between the two tins and bake for 20-25 mins, or until a skewer inserted into the middles comes out clean. Leave to cool in the tins for 10 mins, then invert onto a wire rack to cool completely.
Step 2Meanwhile, make the mascarpone icing. Beat the double cream, mascarpone, icing sugar, cocoa powder and Irish cream liqueur together in a stand mixer or using an electric whisk until the mixture is thick, creamy and holds its shape.
Step 3When the cakes have cooled, spread a small dollop of icing in the middle of a cake plate or stand and put one sponge on top. Spread half the remaining icing over the top, then sandwich with the second sponge, making sure the flat side is facing up. Spread over the rest of the icing, swirling it with a palette knife. Decorate with chocolate shavings or chocolate-covered coffee beans, if you like. Will keep chilled for up to three days.