Enjoy a delightful Irish coffee cake, adorned with Bailey’s and mascarpone frosting. It's simpler to make than it appears.
Irish coffee cake: – Flour – Granulated sugar – Cornstarch – Baking soda – Baking powder – Fine sea salt – Eggs – Buttermilk – Bailey’s – Oil – Coffee
Mascarpone frosting: – Mascarpone – Heavy cream – Powdered sugar – Unsweetened cocoa powder – Bailey’s – Chocolate streusel or shavings
Preheat the oven to 350°F. Grease and line the spring forms with parchment paper. For the best results swipe up to check the full recipe!
Brew the coffee and set it aside. Dry ingredients: Mix flour, sugar, cornstarch, baking soda, baking powder, and salt. Sift them into a large bowl.
Wet ingredients: Beat the eggs. Add buttermilk, Bailey’s, and oil and whisk to combine. Pour the mixture over the dry ingredients, while whisking.
Combine: Add the hot coffee and stir. Scrape the bottom of the bowl as well. Divide the mixture into two equal parts and pour it into the two prepared tins.
Bake for about 45-50 minutes. Let cool in the pan for 15-20 minutes, then transfer the cakes to wire racks and let them cool completely.
Let mascarpone soften for 15 mins. Whip cream, sugar, cocoa. Mix the mascarpone and Bailey’s; whip until stiff peaks. Create a smooth frosting.
If the domes of the cakes are too high, trim them. Fill cake: Cover the first cake with ½ of the mascarpone frosting. Place the second cake on top and add the remaining frosting.
Decorate cake: Sprinkle the cake with chocolate shavings or streusel. Chill the cake for at least 30 minutes before cutting and serving.