Chocolate Coffee Liqueur Cake
Indulge in the exquisite fusion of coffee and chocolate with our Chocolate Coffee Liqueur Cake, featuring the distinguished Tayport Distillery's Coffee Liqueur. This refined dessert transforms quality ground coffee and cacao powder into a moist, indulgent masterpiece. The addition of Tayport Distillery's Coffee Liqueur elevates the flavour profile to a sophisticated level, making it a perfect treat for special occasions. This creation harmoniously combines a coffee-infused sponge with a creamy coffee liqueur icing, beautifully garnished with grated chocolate. Prepare to savour this extraordinary dessert, bound to impress your guests and leave a lasting impression on your palate.
Ingredients:
2 tablespoons good quality ground coffee
2 tablespoons of cacao powder
125 g softened butter
170 g light muscovado sugar
2 large, free-range eggs
180 g all-purpose flour
1½ teaspoons baking powder
60 ml soured cream
2 teaspoons vanilla extract
Topping:
250g icing sugar
500g unsalted butter (cubed, room temperature)
6-10 tablespoons Coffee Liqueur
Instructions:
- Preheat the oven to 180°C and prepare a deep 7-inch (18cm) loose-bottomed circular cake tin by greasing it with butter and lining the base and sides with baking parchment.
- Combine all the dry ingredients in a bowl and sift together until fully combined.
- Using electric beaters, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well between each addition (don't worry if the mixture curdles).
- Mix in the soured cream and vanilla extract.
- Sift the dry mixture ingredients into the wet mixture bowl and fold in using a large metal spoon until no streaks of flour remain.
- Spoon the batter into the prepared baking tin and use a blunt knife to spread it out evenly. Bake for approximately 15 minutes, checking every 5 minutes until a cocktail stick comes out clean when poked into the center. Baking times may vary, but aim for around 20 minutes to avoid overbaking.
- Allow the cake to cool completely in the tin, then remove it and peel off the baking parchment.
- For the topping, combine icing sugar, butter and Coffee Liqueur in a bowl. Sift in the icing sugar and beat until the cream reaches soft peaks.
- Spread the coffee liqueur-infused cream over the top of the cake and scatter grated chocolate to finish.
(P.S. To create a three-layered cake, double the recipe and use the coffee liqueur buttercream within each layer!)
