Go Back
+ servings
Print Recipe
4.27 from 19 votes

Drunken, Sunken Irish Coffee Chocolate Cake with Salted Bailey's Cream.

Don't hate it, embrace it! It's a cake you would crave on any day, but especially on a Friday.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: bailey's, cake, chocolate, coffee, irish
Servings: 8 Servings
Calories: 846kcal
Author: halfbakedharvest

Ingredients

  • 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

Ganache

  • 4 ounces bittersweet chocolate chopped
  • 2 tablespoons heavy cream
  • 1-2 tablespoons whiskey

Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons Bailey's
  • 1/4 teaspoon sea salt

Instructions

  • 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.

Notes

*Inspired by Delicious Magazine December 2014 Issue.

Nutrition

Calories: 846kcal | Carbohydrates: 50g | Protein: 13g | Fat: 66g | Saturated Fat: 32g | Cholesterol: 219mg | Sodium: 143mg | Potassium: 431mg | Fiber: 7g | Sugar: 34g | Vitamin A: 1260IU | Vitamin C: 0.2mg | Calcium: 131mg | Iron: 6.3mg