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Gabrielle's Irish coffee chocolate cake


  • Preheat oven to 180°C fan forced (200°C normal).
  • Gently melt 175 gm chocolate with the coffee and 4 tbsp whiskey in a double boiler over simmering water. Then set aside to cool to room temperature. 
  • Cream 75 gm caster sugar and 100 gm butter using a hand mixer in a large bowl.
  • Then add the egg yolks and beat until just combined. 
  • Add the ground almonds with the almond essence and fold in using a spatula.
  • Then add 50 gm flour and also fold in. 
  • In another bowl, beat the egg whites, salt and 1 tbsp caster sugar to form soft peaks. 
  • Add the cooled chocolate mixture and combine with a spatula. 
  • Then fold in about one-quarter of the egg whites and continue folding in with the spatula until everything is mixed. 
  • Transfer the cake mixture into a buttered and lightly floured springform cake tin. Smooth the top and cook in the oven for about 25-30 mins until risen and a skewer comes out clean. Then allow to cool completely on a rack, before unmoulding. 
  • To make the icing, melt the remaining chocolate and whiskey in a double boiler over rapidly simmering water. Then beat in 100 gm butter, a tablespoon at a time.
  • Put the bowl over iced water and regularly stir the icing until smooth and cold.
  • Smear the chocolate icing over the cake and serve wedges with cream on the side. 
  • from "More Rhodes Around Britain" by Gary Rhodes


  • 275 gm good dark cooking chocolate
  • 4 tbsp strong black coffee
  • 6 tbsp Irish whiskey
  • 75 gm caster sugar (set 1 tbsp aside)
  • 200 gm+ unsalted butter, softened
  • 3 large eggs, separated
  • 50 gm ground almonds
  • a few drops of almond essence
  • 50 gm+ plain flour, sifted
  • a pinch of salt
  • thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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