Coffee Cake with a Baileys Frosting

This weekend, me and the OH made a long awaited return to the Clandestine Cake Club, this time held in a secret location in Harrogate.
For this secret meeting I decided to combine the flavours of one of my favourite after dinner drinks, Baileys Irish Coffee, into cake form.

This recipe is very simple but if you are on a diet then feel free to leave because this sticks two fingers up to any diet in favour of rich indulgent cakey goodness.

I used a tsp of instant coffee with two tbsp of water, which was nowhere near enough to give a good coffee flavour so I recommend you use coffee essense/extract in the same quanitity.

Coffee Cake with Baileys Frosting
Ingredients

Cake tins: 21cm loose bottomed, lined and greased.

250g Butter
250g Caster Sugar
4 Large Eggs
250g Self Raising Flour
2 tbsp Coffee Extract/Essence

Frosting
200g Butter, Softened
400g Full Fat Cream Cheese
200g Icing Sugar
2 tbsp Baileys Liquor

Method
Cream the butter with the sugar until light and fluffy.
Beat in the eggs, one at a time, until well combined
Sift in the flour and beat in.
Beat in the coffee extract.
Divide between the tins and level out
bake in a preheated oven 180C/160C(fan) for 25 minutes until a skewer is removed clean.
Turn out and leave to cool on a wire rack.

Frosting
Beat the butter sugar an half the cheese together until smooth.
Beat in the remainder of the cheese.
Mix in the baileys

Sandwich the cakes together with the frosting and then completely cover all over with the remainder.
Grate over some good dark chocolate.

Enjoy


These are some of the other delightful cakes that arrived on the day. Yum