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Lambay Irish Coffee Cake

Irish Coffee has been a beloved cocktail for ages, and for good reason. Combining Irish whiskey, coffee, sugar, and cream is a true way to guarantee a delicious drink. But what if this luxurious libation was transformed into a cake? The guys at Whisky Advocate shared this insight this month from the cookbook “Whiskey in the Kitchen,” by Emanuel and Madeline Greenberg.

Not to be mistaken with traditional American coffee cake, which typically has cinnamon crumble and is best served with a cup of coffee, this cake is based on the aforementioned cocktail. We prefer to use pure ground coffee rather than the instant variant for cooking but each to their own!

Good Fairtrade coffee, Lambay Irish whiskey, double cream, chocolate bits, and even chocolate-covered coffee or espresso beans, this recipe captures every delicious flavor of Irish Coffee. Plus, while you can make your own chocolate brownie for the recipe, it can be made easier by purchasing one ahead of time—you can go for a standard sponge cake, a bundt cake, or even double down on the mocha flavours by using a chocolate sponge cake.

Whether you’re looking for a delectable Sunday dessert or you’re craving Irish Coffee flavors, this recipe is sure to please. For extra indulgence, whip up a Lambay Malt Irish Coffee to drink alongside a slice!

RECIPE: Lambay Irish Coffee Cake

Yield: 6 to 8 slices
Ingredients

  • ¾ cup water
  • ⅓ cup sugar
  • 1x cup ground filtered coffee
  • ⅓ cup Irish whiskey
  • 8-inch sponge cake
  • ¾ cup heavy cream
  • 2 tsp. semisweet chocolate bits, melted
  • 1 Tbsp. chocolate-covered coffee or
    espresso beans
  • 1 Tbsp. toasted blanched almond slivers

Directions
Combine water and sugar in a medium saucepan and boil for 10 minutes. Stir in coffee and Lambay Irish whiskey. Remove from heat and cool. Set cake on a large piece of aluminum foil. Slowly drizzle syrup on top.

Wrap cake in foil and let stand for about three hours until syrup is absorbed. Unwrap and place cake on a serving plate.

Whip heavy cream until stiff and stir in melted chocolate. Spread over top and sides of cake. Garnish with coffee-bean candies and toasted almonds and serve at room temperature. Store in an airtight container in your fridge for as long as you are tempted!