And what goes better with coffee than cake? Coffee cake? Or even better, coffee cake with alcohol in it? Exactly.
So after a conversation with the chaps from Heart & Graft – they like their cake, I like their coffee – I did some research and baked.
I looked originally at coffee cocktail recipes (which is where this recipe comes from) and, as you’ll see in the second recipe next week, also at complimentary flavours, which aren’t always the heavy toffee, caramel and chocolate flavours you expect, but are often lighter fruit, citrus notes or event spicy elements.
On the day, there was a little impromptu coffee and cake matching.
In the first of two recipes this is a little homage to a bar I’ve yet to visit in Dublin, the Vintage Cocktail Club. Their Vintage Cocktail recipe is a combination of coffee (obviously), rich dark Guinness, Jameson Irish whiskey and vanilla, which goes beautifully into cake form.
It went down rather well at Cup North too. I hope you enjoy.
- 125g Caster sugar
- 125g Demerara sugar
- 250g Butter (softened)
- 4 Eggs
- 250g Self raising flour
- 1 Double shot espresso (or 2 heaped teaspoons of instant coffee dissolved in water)
- 50ml Jameson Irish Whiskey
- 300ml Guinness Export
- 1 Vanilla pod (or a teaspoon of vanilla extract)
- 200ml Double cream
- 1-2tsp sugar syrup
- 1tbsp Malt extract (optional)
- 20g High cocoa content chocolate (optional)
- Preheat your oven to 160C (Gas Mark 3).
- Grease and line two smal cake tins.
- Beat the sugars and butter together until creamy.
- In a separate bowl, beat the eggs then add to the mixture a little at a time.
- Add the cooled coffee to the mixture and mix until combined.
- Sift in the flour and fold until it just comes together.
- Pour into the tins and pop into the oven for around 30 minutes.
- Check your cakes after the 30 minutes with a skewer, and when the skewer comes our clean, they're finished and can cool on a cake rack. If not, let them cook a little longer.
- Meantime pour the Guinness into a pan and put it on the heat.
- Split the vanilla pod and put it and the seeds into the pan (or simply add the extract).
- Stir in the malt extract and cook on the hob until it has reduced and is almost syrupy (15-20 mins).
- Once cooled, mix into the double cream, according to taste (this is where you may need the sugar syrup to balance it), and beat until soft peaks form.
- Spread between the two layers of cake, with a light grating of dark chocolate (optional).
- This is, as any cocktail will be, very much down to taste. Which might mean you need to make it more than once.
- Which would be dreadful... Right?
Watch out for the second bake next week!