Irish coffee cake

Name: Irish coffee cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 2 tbsp light in colour olive oil, plus a little for greasing; 250 g pack unsalted butter, softened; 280 g caster sugar; 280 g self-raising flour; 1 tbsp level tbsp cocoa powder; 75 ml espresso or strong coffee, cooled; 5 British Blacktail Free Range Medium Eggs

An outrageously soft and fluffy sponge and boozy buttercream make this the perfect grown-up treat.

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Vegetarian

Serves12
CourseCake
Prepare15 mins
Cook30 mins
Total time45 mins
Pluscooling

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For the sponge

2 tbsp light in colour olive oil, plus a little for greasing
250g pack unsalted butter, softened
280g caster sugar
280g self-raising flour
1 tbsp level tbsp cocoa powder
75ml espresso or strong coffee, cooled
5 British Blacktail Free Range Medium Eggs

For the topping

250g pack unsalted butter, very soft
425g icing sugar
6 tbsp Baileys The Original Irish Cream liqueur, at room temperature, to taste
Cooks’ Ingredients Milk Chocolate Vermicelli, to serve (optional)

Preheat the oven to 180°C, gas mark 4. Lightly oil a rectangular baking tin, about 34x24x5cm, then line the base with baking parchment. For the cake, beat the oil, butter and sugar together with an electric mixer for 2-3 minutes until soft and paler in colour.
Sift the flour and cocoa powder together in a bowl, then beat the coffee into the butter mixture, followed by the eggs one at a time. Beat well between each egg and add a spoonful of flour each time to stop the mixture curdling. Gently beat in the remaining flour on a low speed until just incorporated.
Once the mixture is smooth, transfer to the tin, level the top and bake for 30 minutes, until risen and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes, then invert onto a wire rack, peel off the paper and leave to cool completely.
For the buttercream, beat the butter in a bowl using an electric mixer for 5-6 minutes, until almost white, fluffy and soft. Sift the icing sugar into the butter in three additions, taking care to mix slowly after each addition before turning up the speed. Once all the sugar is in, whisk for 1 minute more. Reduce the speed and beat in the liqueur with a generous pinch of sea salt.
Once the cake has cooled completely, spoon over the buttercream, then spread it with a palette knife. Scatter with sprinkles, if using, allow to stand for at least 30 minutes, then slice and serve.

Cook’s tip

Thanks to the liquid and oil in the sponge, the cake will stay soft for up to 4 days – keep in the fridge until needed, then bring back to room temperature before serving.

Typical values per serving when made using specific products in recipe