This rich and moist Bailey’s chocolate cake recipe is made with three kinds of chocolate and Bailey’s Irish cream liqueur. What better cake to lift your spirits?
Have a slice of this delicious Bailey’s chocolate cake! It’s so full of chocolate and booze; you can be sure it will put you in the mood for celebrating St Patrick’s Day.
On top of that, this chocolaty Bailey’s Irish Cream chocolate cake is super easy and quick to make, and it stays moist and fresh for days.
For more delicious St. Patrick’s Day recipes, check out this green Spinach Cake, the Sweet Irish Soda Bread, the Irish Brown Bread Recipe, or the Dutch oven Irish Stew (with Guinness).
Or check out another moist chocolate cake, this amazing Chocolate Gateau with ganache filling.
- Butter: You will need unsalted butter for the batter and a little bit for the chocolate glaze.
- Cocoa: Dutch-process unsweetened cocoa powder.
- Bailey’s: Irish cream liqueur, an alcoholic beverage made with whiskey, cream, and cocoa.
- Chocolate: Semi-sweet chocolate chips for the batter and dark chocolate with at least 72% cocoa for the glaze. You might also need chocolate sprinkles or shavings to decorate the Irish choco cake.
- Other ingredients: Granulated sugar, large eggs, all-purpose flour, baking powder, and a pinch of salt.
How to make Bailey’s chocolate cake?
- Preheat the oven. Lightly grease a baking tin and line it with parchment paper. Or butter and flour the tin well; shake the pan over the sink to remove the excess flour.
- Wet ingredients: Cream the softened butter and the sugar for 3-4 minutes in a large mixing bowl or the stand mixer’s bowl (1). Beat in the eggs for another minute (2).
- Dry ingredients: Mix flour, cocoa, baking powder, and salt in a separate bowl and sift them over the butter mixture. Mix them in very shortly on low speed.
- Combine batter: Pour in the Irish cream liqueur and mix shortly to combine on low speed (3).
- Fold in the chocolate chips using a rubber spatula (4).
- Bake: Transfer the cake batter to the prepared tin and bake the chocolate Irish cream cake in the middle of the oven for 1 hour or until a toothpick inserted in the center comes out clean. Check after 35-40 minutes and cover the tin loosely with aluminum foil if the top gets too dark already.
- Cool: Let the Baileys Irish cream cake cool completely before glazing it.
- Glaze: Melt the chocolate at bain-marie (water bath), add the chopped butter, and stir with a metal spoon until the glaze is shiny and smooth (5).
- Place the cake on a serving plate, glaze it immediately, letting a bit of the glaze drop off the sides of the cake, and garnish its top if desired (6).
- Always use a digital kitchen scale in baking; it guarantees the best results. For example, I measured the flour needed for this recipe and indicated the amount of butter in sticks, but I still recommend using the metric system; it’s more accurate.
- Room temperature: Ensure that the butter is soft. Otherwise, you cannot cream it properly with the sugar. Also, the eggs and liqueur should be at room temperature.
- Bake the cake immediately after stirring the batter. Ensure the oven is preheated and the baking tin is already prepared. If the batter waits for the oven to get hot, the baking powder will lose power, and the batter won’t rise. Never place the batter in an oven that hasn’t reached the right temperature.
No, you can leave the cake “naked” or sprinkle it with powdered sugar before serving. You can top it with buttercream, whipped cream frosting, this Cream Cheese Frosting, and so on.
Sure, we prefer dark chocolate on top of the cake, but you can substitute it with semi-sweet chocolate if you don’t like it or don’t have it.
The Bailey’s chocolate cake keeps at room temperature in an airtight container for 3-4 days.
Refrigerate it in an airtight container to keep it longer (up to one week).
Freeze the cake or the leftover slices in an airtight container for up to 3 months. Defrost them in the fridge.
How to serve?
As it is or with whipped heavy cream, crème fraiche mixed with a bit of brown sugar, or a dollop of vanilla ice cream. My husband likes to pour some extra Bailey’s on top.
More Bailey’s desserts
- Bailey's Hot Chocolate
- Bailey's Bundt Cake
- No-Bake Bailey's Cheesecake
- Bailey's Torte
- Bailey's Muffins
- Easy Bailey's Fudge Recipe
- Thermomix Bailey's
Easy Bailey’s Chocolate Cake
- Springform or cake tin 23 cm/ 9 inches
- Electric mixer or stand mixer
Bailey’s chocolate cake (Note 1):
- 200 g unsalted butter soft, 7 oz/ 1 ¾ sticks, Note 2
- 200 g granulated sugar 1 cup
- 3 eggs large
- 180 g all-purpose flour 1 ⅓ cup
- 45 g Dutch-process unsweetened cocoa powder ½ cup
- 2 teaspoons baking powder
- pinch of salt
- 200 ml Bailey’s ¾ cup + 2 tablespoons
- 80 g chocolate chips semi-sweet, ½ cup
- 90 g dark chocolate 72% 3 oz, Note 3
- 45 g unsalted butter 1 ½ oz
- chocolate sprinkles or shavings for decoration, optional
Bailey’s chocolate cake:
- Preheat the oven to 180°C/ 360°F. Line a springform with parchment paper or butter and flour it thoroughly.
- Cream butter and sugar in a large bowl or the stand mixer bowl; it will take about 3-4 minutes. Add the eggs and beat the mixture for another minute.200 g/ 1 ¾ sticks butter + 200 g/ 1 cup sugar; 3 large eggs
- Mix the flour, cocoa powder, baking powder, and salt, and sift them over the butter mixture. Mix them in very shortly at low speed. Pour in the Bailey’s and mix shortly to combine. Scrape the walls and bottom of the bowl as well.180 g/ 1 ⅓ cup flour + 45 g/ ½ cup cocoa powder + 2 teaspoon baking powder + a pinch of salt; 200 ml/ ¾ cup + 2 tablespoon Bailey’s
- Gently fold in the chocolate chips using a rubber spatula. Don’t over-stir the batter.80 g/ ½ cup chocolate chips
- Bake: Transfer the batter to the prepared baking tin. Bake in the preheated oven for 60 minutes or until a toothpick inserted in the middle of the cake comes out clean. Check the top of the cake after 35-40 minutes; if it’s getting too dark, cover it loosely with aluminum foil (I always have to do that).
- Cool the cake in the pan for about 15 minutes. Then, transfer it to a wire rack and let it cool completely before making the glaze and glazing it.
- Chop the chocolate very finely. Place it into a small heatproof bowl.90 g/ 3 oz dark chocolate
- Bain-marie (water bath): Half-fill a saucepan with water. Place the bowl with the chocolate on top; it should fit on top of the saucepan and not touch the water. Heat the water gently and stir the chocolate with a metal spoon until melted. Turn off the heat but leave the saucepan and the bowl of chocolate on the hob.
- Add the cubed butter to the chocolate and stir until the mixture is shiny and perfectly smooth.45 g/ 1 ½ oz unsalted butter
- Glaze the top of the cake immediately after making the glaze.
- Sprinkle the cake with chocolate sprinkles or shavings if desired.
- Always use a digital kitchen scale in baking; it guarantees the best results (Amazon affiliate link). I measured the flour needed for this recipe and indicated the amount of butter in sticks, but I still recommend using the metric system; it’s more accurate.
- Room temperature: Ensure that the butter is soft. Otherwise, you cannot cream it properly with the sugar. Also, the eggs and Bailey’s should be at room temperature.
- Substitute with semi-sweet chocolate if you like.
Another fabulous cake Adina. Looks delicious and decadent 🥰perfect for a quick comforting treat when not much time to spare. Great to celebrate St Patrick’s Day and Mothering Sunday! Please could you indicate oven temperature or have I overlooked!🥰. Happy Baking!👩🍳
Hi Deborah. Sorry, I overlooked it. 180°C/ 360°F.
@Adina, Brilliant. Thank you for including so promptly. Looking forward to every mouthful of this chocolatey luscious cake! Thank you for sharing and giving baking inspiration!