If you are heading to 2018 with a long list of new years resolutions, including losing weight, you might want to cover your eyes for a moment.
Over Christmas I baked this cake and if you ask why, it’s only because it has Baileys in it. We stocked up with a few bottles for Christmas and I had Baileys everything – in morning coffee, afternoon drink and evening treat. So I thought why not make a cake with it too! Last year I tried Baileys Cheesecake, and this year it was something more ambitious. Cake with layers, buttercream and even decorating. Not for the light-hearted.
Thankfully my mum was staying with us, so she helped to assemble the cake otherwise it would look like an arrangement by a 5 year old. After few hours in a kitchen and covered head to toe in flour, I promised myself and my devastated kitchen that I will leave baking to the professionals.
Coffee & Baileys Cake
Original recipe taken from Liv for Cake and adjusted slightly.
187.5 g flour
2 teaspoons baking powder
half teaspoon of salt
115 g unsalted butter at room temperature
200 g granulated sugar
2 large eggs at room temperature
1 teaspoon of vanilla essence
180 g buttermilk at room temperature
250 g masacarpone
espresso (strong espresso, about half a cup)
icing sugar (according to taste)
strawberry or raspberry jam
Coffee Baileys Buttercream:
120 g egg whites
200 g granulated sugar
340 g unsalted butter at room temperature
14 ml instant espresso powder (not granules)
30 ml Baileys
Preheat the oven to 170-180 C and prepare three 15 cm round tins (grease, flour and line with baking paper)
Whisk flour, banking powder and salt together and put on the side.
In separate bowl, whisk butter until smooth and slowly add sugar – continue beating until it’s pale in color and fluffy
Reduce the speed and slowly start adding the eggs, one at a time, making sure they are prefectly combined before adding another one. Add vanilla essence.
Now alternate between adding the flour mixture and buttermilk, whisking in between to make sure each mixture is well incorporated.
Spread the batter evenly in the three tins and smooth out the top.
Bake for about 30 minutes – you can check with toothpick if they are ready to come out (the toothpick will come out clean when the cake is baked)
Cool the cakes completely and in the meantime prepare the filling – mix the mascarpone with a couple of spoons of sugar – you can add more or less sugar depending on how sweet you want the filling. If you’re happy with the sweetness, mix in a few teaspoons of the espresso. The jam will be added on top of each layer when you’re ready to assemble the cake.
For the buttercream, whisk the egg whites with sugar in a bowl until combined. Place the bowl over hot water bath and whisk until the mixture is not grainy to touch (aprox. 3 minutes).
Take off from the hot bath and which continually until the meringues are still and cooled and the bowl is no longer hot to touch.
Slowly add the cubed butter and mix until it’s smooth – finally add the Baileys and espresso.
Assemble the cake by putting the mascarpone filling with the jam between each layer and spread the buttercream evenly on the sides and top.
Decorate as you wish – or (as in my case) depending on your baking skills. I used just coconut flakes and a bit of sparkle!