WEEKDAYS 1e|12c|p

Boozy Layered Pound Cake

Clinton Kelly
Servings: 12
15 to 30 min
Part 1 of 2

What's better than a pound cake? A boozy pound cake!

  • Ingredients
  • step-by-step directions
Boozy Layered Pound Cake
  • 1 loaf store-bought pound cake (cut horizontally into 3 equal layers)
  • 1/4 cup Irish cream liqueur
  • 1/4 cup espresso (room temperature)
  • 1/4 cup hazelnut liqueur
  • 1/4 cup hazelnuts (toasted and roughly chopped)
Chocolate Ganache
  • 4 ounces semisweet chocolate chips
  • 4 ounces bittersweet chocolate chips
  • 1/2 cup heavy cream
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon salt
Whipped Cream
  • 2 cups heavy cream (chilled)
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • For the Chocolate Ganache: fill a medium sized pot with a few inches of water and place over medium heat. Bring to a simmer. Set a heatproof bowl over the pot. Add the chocolate, cream, coffee and salt. Melt, stirring occasionally, and remove from heat and set aside.
  • To Layer: place the bottom layer of the pound cake on a serving dish. Brush the cake with Irish cream liqueur. Top with a third of the ganache and spread into an even layer.
  • Top with the middle layer of the pound cake. Brush the cake with espresso. Top with half of remaining ganache and spread into an even layer.
  • Brush the cut-side of the top layer with hazelnut liqueur and place on top. Top cake with remaining ganache and spread into an even layer. Garnish with hazelnuts.
  • To serve, slice the layer cake and top with a dollop of softly whipped cream.
  • For the Whipped Cream: in a large bowl, add the heavy cream, sugar and vanilla and whip to soft peaks.
  • Tip: serve with espresso!
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