Irish cream flavored cake
Votes: 1
Time: 3 hours 20 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
This chocolate cake is infused with the flavor of Irish cream coffee—the perfect dessert for grown-ups! It's also incredibly easy to make. The crust is baked using store-bought chocolate sponge mix with a little instant coffee added to deepen the flavor. Then, as many holes as possible are made in the cake to allow the delicious Irish cream pudding filling to flow through. The whole thing is topped with coffee-flavored whipped cream and drizzled with chocolate. The filling, like the crust, is made using store-bought mix, so this cake is a breeze. Sprinkle with chocolate-covered coffee beans and serve cold.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (450 g) of dry chocolate sponge cake mix + necessary additional ingredients
- 3 tbsp instant espresso powder
- 1 can (400 g) of condensed milk with sugar
- 1 sachet (90 g) of soluble mixture for vanilla pudding
- 2 cups heavy cream
- 0.5 tbsp. + 2 tbsp. l. Irish cream liqueur
- 1/4 cup icing sugar, sifted
- 0.5 tbsp. semi-sweet chocolate granules
- 0.5 cups chocolate-coated coffee beans, coarsely chopped
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Recipes with similar ingredients: cake mix, coffee, condensed milk, vanilla pudding, cream, Baileys liqueur, chocolate chips (granules)
Cooking the dish according to the recipe:
- Mix the sponge cake mixture with 2 tablespoons of instant espresso powder. Knead the dough and bake the sponge cake according to the package directions for a 22x32 cm pan. Cool the cake completely on a wire rack. Using the handle of a wooden spoon, poke 25 holes in the cake (make 5 rows of 5 holes).
- In a medium bowl, whisk together the condensed milk, vanilla pudding mix, 1/2 cup heavy cream, and 1/2 cup sugar. liqueur, 2 minutes. Let stand for 5 minutes to allow the pudding to set.
- Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons of liqueur and the remaining 1 tablespoon of espresso powder until the coffee dissolves. In a large bowl, using a mixer on medium speed, beat the remaining 1 1/2 cups of heavy cream with the powdered sugar until stiff peaks form, about 3 minutes. Add the liqueur and espresso mixture and stir to incorporate it into the whipped cream.
- Spread the pudding mixture over the sponge cake, making sure the holes are completely filled. Spread the whipped cream evenly over the entire surface. Refrigerate the cake for at least 1 hour or up to overnight.
- About 30 minutes before serving, melt the chocolate chips in the microwave in 30-second intervals, stirring until melted. Let cool slightly. Drizzle the chocolate over the cake, then sprinkle with crushed coffee beans. Serve chilled.
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