Bailey’s Irish Cream Chocolate Cake
This rich and moist Bailey’s Irish cream chocolate cake is made with three kinds of chocolate and Bailey’s Irish cream liqueur. What better cake to lift your spirits?
Servings: 12 slices
Calories: 422kcal
Equipment
- Springform or cake tin 9 inches/ 23 cm
- Electric mixer or stand mixer
Ingredients
Bailey’s chocolate cake (Note 1):
- 1 ¾ sticks unsalted butter soft, Note 2
- 1 cup granulated sugar 1 cup
- 3 eggs large
- 1 ⅓ cup all-purpose flour cup
- ½ cup Dutch-processed unsweetened cocoa powder
- 2 teaspoons baking powder
- pinch of salt
- ¾ cup + 2 tablespoons Bailey’s
- ½ cup chocolate chips semi-sweet
Glaze:
- 3 oz dark chocolate 72% Note 3
- 1½ oz unsalted butter
- chocolate sprinkles or shavings for decoration, optional
Instructions
Bailey’s chocolate cake:
- Preheat the oven to 360°F/ 180°C. 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.1 ¾ sticks unsalted butter + 1 cup granulated sugar + 3 eggs large
- 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. 1 ⅓ cup all-purpose flour + ½ cup Dutch-processed unsweetened cocoa powder + 2 teaspoons baking powder + pinch of salt + ¾ cup + 2 tablespoons Bailey’s
- Gently fold in the chocolate chips using a rubber spatula. Don’t over-stir the batter.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.
Chocolate glaze:
- Chop the chocolate very finely. Place it into a small heatproof bowl.3 oz dark chocolate 72%
- 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.1½ oz unsalted butter
- Glaze the top of the cake immediately after making the glaze.
- Sprinkle the cake with chocolate sprinkles or shavings if desired.chocolate sprinkles or shavings
Notes
- Measurements: Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab) 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.
Nutrition
Serving: 1slice | Calories: 422kcal | Carbohydrates: 42g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 92mg | Potassium: 166mg | Fiber: 3g | Sugar: 26g | Vitamin A: 573IU | Calcium: 68mg | Iron: 2mg