Irish Coffee Cake Doughnuts Recipes

COFFEE AND DOUGHNUTS ICEBOX CAKE

Steps:

• Blend doughnut sticks in a food processor until finely ground. Combine ground doughnuts with melted butter in a bowl. Press mixture into the bottom of an 8x8-inch glass baking dish. Freeze crust for 10 minutes.
• Spread ice cream over the frozen crust. Place back into the freezer for about 5 minutes.
• Meanwhile, combine milk, pudding mix, and instant coffee until smooth. Fold in whipped topping and spread over the coffee ice cream in the crust. Cover with plastic wrap and freeze for 2 hours. Place mini doughnuts on top before serving.

IRISH COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
• Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
• Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
• Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
• Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
• Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
• Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.
• Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.
• Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.

IRISH COFFEE CAKE

Steps:

• CAKE:.
• Beat butter with sugar until fluffy.
• Beat in eggs, one at a time.
• Dissolve espresso powder in vanilla, beat into butter mixture.
• Mix flour, almonds, baking powder and salt; stir into butter mixture.
• Spread batter in a greased 8-inch round cake pan.
• Bake in 350°F oven for 30 minutes or until tester comes out clean.
• Cool on rack for 5 minutes.
• Run knife around edge of cake to separate from pan; turn out onto rack, let cool completely.
• COFFEE SYRUP:.
• In a saucepan, bring sugar and coffee to a boil, stirring to dissolve sugar, boil for 1 minute.
• Remove from heat and stir in whiskey.
• Return the cooled cake to the baking pan, poke holes all over top with a toothpick or skewer.
• Pour coffee syrup over cake. Let cool for 1 hour or until syrup is absorbed.
• Remove from pan; place on serving plate.
• TOPPING:.
• Whip cream with whiskey and sugar, pipe along the top edge of the cake.
• Garnish with coffee beans!
• Prep time does not include cooling time.