Coffee Liqueur Cake

Name: Coffee Liqueur Cake
Ingredients: 9 tbsp butter, softened; 3/4 cup sugar; 3 tsp vanilla extract; 5 None eggs; 1 1/4 cups all purpose flour; 3 tsp baking powder; 2 cups + 2 tbsp heavy cream; 4 tbsp instant espresso powder; 1/3 cup coffee liqueur (such as Kahlua); 1 cup cherry jam; 2 oz milk chocolate, shaved into curls with a potato peeler

11 ingredients

4 steps

Ingredients

9 tbsp butter, softened
3/4 cup sugar
3 tsp vanilla extract
5 None eggs
1 1/4 cups all purpose flour
3 tsp baking powder
2 cups + 2 tbsp heavy cream
4 tbsp instant espresso powder
1/3 cup coffee liqueur (such as Kahlua)
1 cup cherry jam
2 oz milk chocolate, shaved into curls with a potato peeler

Directions

1

Preheat the oven to 325°F. Grease a 9 inch square springform pan and sprinkle with flour. Place the butter, sugar, 1 tsp vanilla extract and a pinch of salt in a bowl and beat with the whisk of a mixer for 5 mins, until creamy. Beat in the eggs one at a time, alternating with 1/4 cup of flour. Mix the baking powder and 1 cup of flour together and stir into the butter mixture along with 1/4 cup cream.
2

Spoon into the pan and smooth into the corners. Bake for 25 mins, or until a skewer comes out clean. Remove the cake from the oven and allow to rest for 10 mins.
3

In a small bowl, mix the coffee, liqueur and 2 tbsp cream. With a wooden spoon, push small holes into the cake, all the way to the bottom, and pour the coffee mixture into the holes. Allow the cake to cool.
4

Whip 1 3/4 cup cream with 2 tsp vanilla extract. Remove the cake from the pan and place on a cake plate. Spread over the jam, then the cream. Sprinkle with the chocolate. Chill until ready to serve, then cut into squares.