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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Irish cream, coffee and chocolate ... great blend of ingredients . I prepared the same recipe in mini molds ... just for some gifts. Ingredients:
ingredientsfor cake |
2 cups all purpose flour |
1 1/2 cup granulated sugar |
2 teaspoon baking powder |
1/4 tsp. salt |
4 oz. bittersweet chocolate, coarsely chopped |
1/2 cup vegetable oil |
1/3 cup water |
2 tbsp. freeze dried coffee granuls |
ingredients for the coffee frosting |
1 tablespoon freeze dried coffee ganuls, disolved |
3 tablespoons irish cream liqueur |
3 tbsp. butter, melted |
2 cups confectioner’s sugar |
Directions:
1. Preheat the oven to 350 F.
2. Butter and flour the pan.
3. Stir the flour, sugar, baking powder, and salt into a large bowl.
4. Melt the chocolate with the oil, liqueur, water and coffe granules in a double boiler over barelyt simmering water.
5. Transfer to a large bowl and beat in the egg yolas with a wooden spoon until well blended, add dry ingredients ans stir until smooth.
6. Beat the eggs whites in a large bowl with an electric mixer at high speed until staff peaks form.
7. Use a large rubber spatula to Fol. Them into the water. Spoon the batter ito perepared pan . Bake for 30 – 40 minutes or until firm to the touch the and has slightly sugary crust.
8. Cool the cake in the pan for 15 minutes turn out onto a rack to cool completely.
9. _____________________________________________________
10. Coffee Frosting
11. Beat the coffee mixture and the butter into the confectioners’ sugar until the frosting is tihick and spreadable. Spread over the top and sides of the cake.
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