Servings: 16 slices
Calories: 262kcal
Ingredients
Cake
- 12 tablespoon butter unsalted
- 14 tablespoon cocoa powder (¾ cups + 2 tbsp., unsweetened)
- 1 ½ cups brewed coffee
- ½ cup Irish whiskey
- 1 cup erythritol
- 1/16 teaspoon stevia extract
- 1 cup almond flour
- ¼ cup coconut flour
- 1 ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon black pepper finely ground
- ¼ teaspoon cloves finely ground
- 3 large eggs
- 2 teaspoon vanilla extract
- 1 cup dark chocolate chopped
- 2 tablespoon Irish whiskey (optional)
Topping
- 1 cup heavy cream
- ½ cups mascarpone cheese
- 2 tablespoon Irish whiskey
- 2 teaspoon gelatine powdered
Instructions
Cake
- Heat the oven to 325°F (160°C). Get all the ingredients ready. Grease a 10-inch springform pan with some butter (I usually line it with parchment paper as well, just to be on the safe side) and dust with 2 tbsp. of cocoa powder.
- In a medium saucepan, combine coffee, Irish whiskey, butter, and the remainder of cocoa powder. Warm on medium high and whisk ocassionally until butter is melted. Whisk in erythritol and stevia until dissolved. Remove from heat and let the mixture cool completely.
- In a medium bowl, whisk together the flours, baking soda, salt, pepper, and cloves. In another medium bowl, using an electric mixer, whisk together eggs and vanilla extract. Now, slowly whisk egg mixture into chocolate mixture.
- Add dry ingredients and whisk to fully combine. In the end, fold in chocolate chips.
- Pour batter into the prepared pan. Bake for 55 minutes to 1 hour (until a toothpick, inserted in the center, emerges clean). Let cool on a wire rack. Optional: Pour over another 2 tbsp. of whiskey. I do like this step to make the cake spongier and bring out more of the whiskey taste (as well as its kick!).
Topping
- Soak gelatine in 2 tbsp. whiskey. Let sit for 5 minutes then heat up a little until gelatine dissolves entirely.
- Using an electric mixer, whisk the heavy cream until fluffy. Mix in mascarpone cheese. In the end, add the gelatine and whisk until fully combined. Top the cake and let it sit in the fridge for a couple of hours.
- Serving suggestion: I like to brew a cup of coffee to enjoy with the cake and to pour a couple of tbsps of hot coffee over the served piece of cake. Yum! In the end, it tastes and kicks like an Irish coffee cake!
Nutrition
Calories: 262kcal
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