As I sat drinking a break time coffee wishing it was an Irish version, I realised that within my daylight hours I resided in a regimented World punctuated by bells, demands and deadlines. On top of that I’ve two self-inflicted days of fasting followed by five days of visiting the ‘Land of eat whatever I fancy’. Life felt too controlled, I longed to be free even if just for 10 minutes so I hatched a cunning lunch time plan that involved:
- Desertion
- Crime
- Smuggling contraband
That does sound grand, but you’ll be glad to know that the contraband was in the form of Irish coffee cake which is the most acceptable way to bring alcohol into the workplace (ooh I’m so naughty).
I tortured myself by making this cake on a fasting day; there was no licking of fingers, bowls or sneaky tasting therefore its success remained a mystery until the next day (I know I’m so hard-core in the self-torture department). When I took these pictures I had to wrap the cake slice up and yes that was very hard, I may have licked my computer screen just a little bit but don’t tell anyone.
As the following lunch time at work arrived I threw off my goody two shoes veil to become a wicked woman about to take a walk on the dark side. I deserted my post, stole out of the confines and told myself I could just keep on walking if I didn’t feel any better after five minutes. Trees whispered, birds darted past and teenager’s feet stampeded for cover as I inadvertently walked past their secret cigarette lair all of which made me smile.
I felt so much better that I turned back towards the hallowed halls. Feeling stronger I dared myself to commit a detention nominated crime by entering a clearly marked exit door and skipped up the one way only stairs. There was one mission left to complete as I crept back into my office trying to hide the flush of fresh air which had reddened my face. I pulled out the contraband, my hands shook slightly as I opened the foil hiding a cake cocktail* of rich coffee with Baileys white chocolate buttercream. The time was now, fast day was over and there was only two more minutes of peace before the bells tolled so I took a big bite and realised there is truth within the words ‘naughty but nice’. The cake tasted exactly as I imagined it, I felt like I’d been transported to a glitzy restaurant where I indulged in an Irish coffee over lazy chatter.
It’s the little things in life that matter, you’ll never say on your death-bed ‘I’m so glad I spent all those hours at work’ instead why not take just 10 minutes for yourself and be a little bit naughty next lunch time. Your work will be better due to lower stress levels which results in an increase in effectiveness and cake always boosts happiness so what’s to lose?
*always eat cake responsibly
Traditionally, Irish coffee consists of hot coffee, Irish whiskey, and sugar stirred and topped with thick cream I have altered this idea to fit my cake vision (fresh cream wasn’t that practical for transporting) but feel free to adapt it anyway you wish.
Irish Coffee Cake
Coffee Cake Ingredients
400g Salted Butter (room temperature)
400g Caster sugar
400g Self raising flour
8 eggs
5 tbsp espresso ground coffee (instant) mixed with 3 tbsp of boiling water
Instructions for Coffee Cake
1. Pre heat the oven to 160 / 140 fan or Gas 3
2. Line two deep 20cm tins (do use the right size tins to avoid disaster)
3. Beat the butter and sugar until fluffy (5 minutes as this is what makes the cake rise so beautifully to get the full big cake wow factor so not skimp this part. I also find that using very soft butter (but not liquid) helps the creaming process)
4. Add the eggs two at a time and sift quarter of the flour into the mixture and beat until combined
5. Repeat until all eggs and flour are used up
6. Add coffee extract and mix
7. Place the tins in the oven on the middle shelf for approx 50 minutes (all ovens vary so check your cake after 45 mins)
8. Cakes are ready when the skewer can be inserted into the cake and it come out clean.
9. Leave in the tin for 5-10 minutes before removing and placing on a wire rack to cool
White Chocolate and Baileys Buttercream Recipe
250g Salted Butter (room temperature)
500g Icing sugar
250g White chocolate melted
125ml Baileys (or cheaper alternative!)
White Chocolate and Baileys Buttercream Instructions
1. Beat together the butter and icing sugar until light and fluffy
2. Melt the chocolate ( I do mine in 10 second stints in the microwave)
3. Let the melted chocolate cool slightly (10 mins)
4. Pour the chocolate into the buttercream mixture in small quantities beating as you do until all the chocolate has been incorporated.
5. Add the baileys and beat to combine one last time
Assembly of the Cake
1. Level the cake that will be the bottom layer
2. Smother the bottom layer of cake in buttercream and add the top layer of cake
3. Smother the top of the cake in buttercream, make spiking patterns with a palette knife
4. Cover with grated chocolate
- 5. Eat and enjoy your naughty contraband
cakeboule 