• To make the cake
• Preheat the oven to 190℃ (170℃ fan)/375°F /gas mark 5. Lightly grease two 20cm/8in shallow cake tins.
• Beat 150g (5oz) each butter and sugar together until pale and fluffy, then add 3 eggs one at a time, beating well after each addition. Add 2 tablespoon from 200g (7oz) flour with the final egg to help prevent the mixture from curdling.
• Fold in 3tbsp strong coffee, followed by the remaining flour. Divide equally between the two cake tins and bake for 25-30 minutes until springy to the touch.
• Allow the cakes to cool in the tin for 5 minutes, before turning out onto a wire rack to cool completely.

To make the Baileys cream

• Place 200ml (7floz) cream, 2 tablespoon icing sugar and 3 tablespoon Baileys Irish Cream liqueur in a large mixing bowl and whisk until standing in soft peaks.

To make the Baileys icing

• Sift 150g (5oz) icing sugar into mixing bowl and stir in 2-3tbsp Baileys to make a smooth icing.

To complete

• Once the cakes have cooled completely. Place one layer on a serving plate and drizzle 3-4 tablespoon whiskey over the surface. Spread or pipe the cream over the cake then top with the other layer.
• Spread the icing over the top of the cake and allow to set, before serving.