101RECIPES: Irish Coffee Cake

The star of this cake is Irish Coffee but, unlike the traditional Irish recipe, our version for you is a non-alcoholic interpretation.

Ingredients

• 300 ml of fresh cream
• 180g of wheat flour
• 200g of dark chocolate
• 200g of cane sugar
• 250 ml of 101CAFFE’ Irish Coffee (5 cups)
• 100g of butter
• 50g of cocoa
• 2 eggs
• 1 teaspoon of baking powder
• a pinch of salt

Preparation

As always, the first step is to preheat the oven (static) to 180 degrees. To prepare your Irish Coffee cake, first make 5 cups of Irish Coffee with your coffee machine (if you have a moka, you can use 101CAFFE’ Irish Coffee ground coffee).
Place this in a bowl and, while it is still boiling hot, add the butter so they blend together easily. Pour everything into a container and add the flour with the baking powder and cocoa (sifted); then mix thoroughly with a whisk. Now beat the eggs together with the sugar and a pinch of salt and mix vigorously with a whisk so that the mixture becomes smooth and even. Now, line a baking tray with baking paper and bake in the oven for 40 minutes. When the Irish Coffee Cake is cooked, remove it from the oven and leave to cool well. While the cake is in the oven, prepare the ganache (i.e., the cream) which will be used to fill the Irish Coffee Cake. The first step is to place a bowl in the freezer to chill it. This drop in temperature is a little trick to help the ganache form a nice, firm consistency. Chop the dark chocolate into pieces and set it aside. Pour the cream into a saucepan and place on the stove; just before it starts to boil, remove it from the stove and add the chopped dark chocolate; mix well so that it melts and blends in with the cream. Now, remove the bowl from the freezer, pour the freshly prepared cream into it and blend together with a whisk. When the mixture is fluffy, place it in the fridge for 10 minutes. The time has come to complete your Irish Coffee Cake which is now ready to “receive” the ganache. Slice it in half horizontally to obtain two discs of equal height. The ganache must cover both the lower and upper discs, therefore cover the surface of the first half of the cake with the cream, place the second disc on the cream and cover this also with the cream. Leave a little ganache aside to cover the edges and possibly to create a few swirls of cream on the surface. Now that your Irish Coffee Cake is ready, all that remains is to cut a slice and enjoy it (alternatively place in the fridge until it’s time to serve).
Depending on your preference, you can either leave it smooth or decorate it however you wish, maybe with cocoa powder, chopped almonds or hazelnuts. Here is your Irish Coffee Cake, Italian-style!