Three-Layer Chocolate Cake with Irish Coffee Frosting recipe
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Ingredients
- baking spray 4 (1 ounce) squares dark chocolate 2 ¼ cups all-purpose flour 2 teaspoons baking soda ½ teaspoon salt 1 cup hot brewed coffee 5 tablespoons unsweetened cocoa powder ¾ cup buttermilk ½ cup butter, softened 1 ¾ cups brown sugar 2 teaspoons vanilla extract 3 eggs ¾ cup Irish cream liqueur 4 cups heavy whipping cream 4 tablespoons instant coffee granules ½ cup powdered sugar, or more as needed 1 (3.4 ounce) package instant vanilla pudding mix ¼ cup Irish cream liqueur 1 (12 ounce) jar hot fudge topping
Nutrition Info
- 638.2 caloriescarbohydrate: 73.6 gcholesterol: 128.3 mgfat: 33.8 gfiber: 2 gprotein: 5.9 gsaturatedFat: 19.2 gservingSize: -sodium: 463.6 mgsugar: 51 gtransFat: : -unsaturatedFat: : -
Directions Three-Layer Chocolate Cake with Irish Coffee Frosting
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth, stir in buttermilk.
Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
Remove aluminum bowl from the freezer, add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top, repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.