Preheat the oven to 190℃ (170℃ fan)/375°F /gas mark 5. Lightly grease two 20cm/8in shallow cake tins.
Beat the butter and sugar together until pale and fluffy, then add the eggs one at a time, beating well after each addition. Add 2 tbsp of flour with the final egg to help prevent the mixture curdling
Fold in the coffee, followed by the 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.
Place all the ingredients for the cream in a large mixing bowl and whisk until standing in soft peaks.
Once the cakes have cooled completely. Place on on a serving plate and drizzle the whiskey over the surface. Spread or pipe the cream over the cake then top with the other cake.
To make the icing, sift the icing sugar into mixing bowl and stir in the Baileys to make a smooth icing.
Spread the icing over the top of the cake and allow to set, before serving.
I like the icing thin and drizzling down the side of the cake but if you prefer a thicker icing just on the top then use less Baileys to make the icing.Freeze: Un-filled and decorated for up to 3 months