A delightful cake infused with Irish cream and coffee, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a springform pan.
Greasing the pan ensures the cake doesn't stick and comes out easily.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
Sifting the dry ingredients helps to avoid lumps and ensures a smooth batter.
In another bowl, whisk together the eggs, buttermilk, Irish cream, and coffee.
Using room temperature ingredients helps them combine more easily.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Mix just until combined to avoid overworking the batter.
Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
Check the cake a few minutes before the end of baking time to prevent overbaking.
Allow the cake to cool completely on a cooling rack.
Cooling the cake completely prevents the frosting from melting.
In a mixing bowl, beat the heavy cream, powdered sugar, and Irish cream until stiff peaks form.
Chill the bowl and beaters beforehand for better whipping results.
Spread the frosting evenly over the cooled cake.
Use a spatula to create decorative swirls on the frosting.
Garnish with chocolate curls or your preferred topping and serve.
Adding a garnish enhances the presentation and adds a touch of elegance.
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