Thinkin’ it’s about time for some cake.
Irish style of course, because that just seems to be my thing this week. Don’t hate it, embrace it! It’s a cake you would crave on any day, but especially on a Friday.
But first, starting off on a random note, did you know that spring officially starts a week from today?
Thoughts of spring make me SO happy. Not because I am beyond tired of the snow, but more because of the thought of flowers and colors, and ok, maybe a trip to Florida that I am still hoping to make it on.
Still, springs is in a week. Ya hooo!!
And now that I’ve got that out of my system, let’s do a quick chat about this Irish coffee chocolate cake.
It’s actually a gluten-free cake, filled with chocolate, a little stout beer, CRAZY MOIST, topped with ganache and salty Bailey’s cream. See, so perfect, right?
Best part is that it’s actually pretty quick and simple to make too. Eat warm out of the oven or let sit and eat at room temperature. Out of the oven is my preferred form of consumption, but just note that if you try to add the whipped cream before the top is cool, it will melt. So if you are planning to make this for a group and care about presentation, let the cake cool first.
If you could care less about how the thing looks, slice the cake while warm. Drizzle with ganache (a hefty amount please) and dollop with whipped cream…oh and maybe, if you are feeling a tad devilish, or simply that it’s Friday and you deserve this, add a scoop of vanilla ice cream and make a sundae of sorts. Oh yes, now we are talking.
And that’s kind of all I have to say today. It’s been a semi-long week. Not a bad one, just kind of long, but a week full of little Asher talking till she literally passes out. My dad got the grunt of it, but I still got my fair share. So now that my she is back at home with my mom, who arrived home last night, my brain needs to think a few Asherless thoughts.
Meaning, I really want to NOT think about cats, be done playing school and give my ears a rest from my six-year-old sister’s latest dissertations on topics such as how she NEEDS powdered sugar on her blueberries (what the what? EWW), how cats need their own holidays and how she is never going to get to use her passport.
Even though she talks a lot (and I mean A LOT), I’d still take her any day, any time. I could never tire of Asher…
Without this cake though, I might be singing a different tune. Cake can help to drown out all the talking and difficult questions. It can somehow give you magical strength to ignore the surrounding mess, including the pretty pictures… painted on my floors. Yes, this cake can take care of all that.
Drunken, Sunken Irish Coffee Chocolate Cake with Salted Bailey's Cream.
Servings: 8 Servings
Calories Per Serving: 846 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 9 ounces dark chocolate chopped
- 1/3 cup stout I used Guinness, use a gluten free beer or coffee for a gluten free cake
- 2 tablespoons instant coffee
- 13 tablespoons unsalted butter (1 stick + 5 tablespoons)
- 3/4 cup granulated sugar
- 2 teaspoons vanilla
- 6 eggs whites and yolks separated
- 1 3/4 cup almond meal/flour ground almonds
- chopped chocolate and cocoa for dusting
- 4 ounces bittersweet chocolate chopped
- 2 tablespoons heavy cream
- 1-2 tablespoons whiskey
- Preheat the oven to 325 degrees F. Grease and line a 9-10 inch spring form pan with cooking spray and parchment paper.
- Place the chocolate, stout beer, instant coffee and butter in a small saucepan. Place over low heat and gently cook (over the lowest heat) until melted and smooth. Once melted, remove from the heat and stir in the sugar and vanilla. Cool slightly.
- Add the chocolate mixture to a large mixing bowl. Stir in the eggs yolks and almond meal until smooth.
- Add the egg whites to a clean mixing bowl and whip until stiff peaks form. Fold half the egg whites into the chocolate mixture to loosen and then fold in the remaining egg whites until just combined. Pour the batter into the prepared spring form pan.
- Bake for 45-50 minutes until just cooked through. The center should jiggle and be soft. Cool for 15 minutes in the pan and then transfer to a wire rack.
- Meanwhile, make the ganache. In a microwave safe bowl add the chocolate and heavy cream. Microwave on high for 30 second intervals, stirring between each interval until melted. Once melted stir in the Bailey's and a pinch of salt. Pour the ganache over top the cake. Allow the ganache to set up slightly before adding the whipped cream.
- To make the whipped cream, use an electric mixer to whip the cream until soft peaks form. Add the Bailey's and salt, whip until combined.
- Top the cake with whipped cream and a dusting of cocoa if desired. Serve slightly warm or at room temperature.
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*Inspired by Delicious Magazine December 2014 Issue.
You see, chocolate and booze (when baked together)? They work miracles.