Many people ask me how do I stay prepared and organized for unexpected guests, and what I actually cook? Well, as an Italian I often have unexpected guests who arrive out of town for holidays. Fortunately, there are a few key recipes that are very simple to make even before your family or friends decide to drop in on you unannounced.
Photo by Dianna, thekitchenprepblog
These easy Irish coffee chocolate cakes are definitely one of my favorite desserts for that kind of situations! These mini chocolate cakes look wonderful and taste delicious! Make them and your guests will feel especially welcomed and be memorably impressed with these little cookies and your hospitality, of course.
For the cake:
- 1 ½ cup plus 1 tablespoons flour
- 1 ½ cup sugar
- 1/2 cup plus 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- ½ teaspoon baking soda
- 2 medium eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 4 teaspoons Irish Whiskey
- 3/4 cup hot, strong brewed coffee
For the whipped cream:
- 2 teaspoons instant espresso
- 3 tablespoons Irish whiskey
- 2 cups heavy cream
- 4 tablespoons brown sugar
To make the mini cakes:
- Preheat oven to 350 F/ 180 C/ Gas Mark 4. Prepare mini cake tin (or cake pan or cupcake tin) by brushing with butter (or using cupcake liners for cupcakes).
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, salt, and baking soda.
- In a smaller bowl, blend egg, milk, vegetable oil and Irish whiskey. Add the wet mixture to the dry mixture and stir together until most of the dry spots and lumps are gone (just don’t overmix). Add hot coffee and mix until everything is well combined.
- Divide the batter evenly among tins, filling a little over halfway full – they rise a little bit. Bake for around 15-20 minutes — bake time will depend on the type of vessel you’re using, however, this is a good approximate time to check on the cakes. Insert a toothpick in the center and if comes out mostly clean with some moist crumbs on it – the cakes are done.
- Set aside to cool for around 10 minutes. Then, carefully remove the cakes from the tins. You may want to run a knife around the edge of the cake pans before trying to remove as the cake is tender. Let them cool completely before topping with whipped cream.
To make the whipped cream:
In a medium bowl, beat together the whipped cream ingredients until stiff peaks form, around 3 minutes.
Note: Since whipped cream is not as sturdy as buttercream, it is best to assemble these mini cakes just a few hours before serving. Keep the cream refrigerated until ready to use.
If you want to use buttercream instead of whipped cream, I recommend you this recipe: http://yourfoodtube.com/nutella-cream-cheese-buttercream-recipe/
- If making little cakes, cut each cake in half using a serrated knife.
- Scoop whipped cream into a piping bag fitted with a decorative tip if desired. Pipe cream onto the bottom layer, then top with the other half of the cake. Pipe cream onto the top of each cake. (For cupcakes, just pipe cream onto each cupcake as you normally would.)
- Garnish with a sprinkle of cocoa powder and a chocolate covered espresso bean if desired.
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