Baileys Chocolate Cake
This Baileys Chocolate Cake recipe combines two of my favorite things – Baileys and chocolate – in one amazing, moist and fun layer cake!
So this weekend, I recalled the time when the hubs and I were hanging ceiling fans in the bedrooms in our house. We’d had a few guests get kind of hot in one of the rooms that seems to get hotter than other rooms. To help alleviate the problem, we decided to get fans for all the rooms. The rooms were already wired for them, they just needed the fixtures.
Of course it may seem simple to get fans for bedrooms, but then there are so many choices to choose from. The color, size, design – we all have opinions. While I was ok with having a darker fan in our bedroom, I wanted white in the quest rooms. It just made sense to me for many reasons. It took several discussions since we didn’t agree, but eventually we went with the white.
When visiting my parents over the weekend, the hubs was about to help my dad hang a new fan when my mom stopped them for the same reason – the color. My dad had bought a dark one for a guest room and she wanted white. I couldn’t help but laugh.
There are moments in marriage where you think you must be the only couple that could possibly disagree so much over fans only to realize that everyone has the same or similar things going on all the time. It’s so funny – and normal. 🙂
ONE BOWL CHOCOLATE LAYER CAKE WITH BAILEYS FROSTING
One thing none of us would disagree on though is the awesome flavor of this cake. Baileys is one of those liqueurs that you can easily sip over ice. I wouldn’t say that’s a normal thing for me, but I totally could. The hubs definitely went through a phase where that was a favorite drink of his.
Baileys with chocolate is a combination that I fell in love with years ago when I had Baileys in my hot chocolate for the first time. It was a revelation in awesome-ness. Hot chocolate has never been the same since. And now I am a huge fan of Baileys and chocolate desserts. I’ve made several, and now I’ve got this lovely layer cake for you.
The chocolate cake is super moist and easy to make. It’s one bowl only and no creaming needed, making it easier to mix together and to clean up. Score! When combined with the Baileys frosting, it’s pure heaven. To top it off, it’s got chocolate ganache dripping down the sides. While not entirely necessary, it makes for a fun presentation and even more chocolate. Can you go wrong with more chocolate? I think not.
This cake is the jam. Moan-inducing for sure. So moist, so chocolatey, so full of smooth Irish cream flavor!
You might also like these chocolate recipes:
No Bake Baileys Chocolate Cheesecake
Baileys Chocolate Mousse Brownie Cake
Baileys Chocolate Cupcakes
Mini Baileys Chocolate Cheesecakes
Baileys Chocolate Cookies
Mini Baileys Chocolate Cheesecake Trifles
Baileys Chocolate Roll
Baileys Chocolate Cake
This Baileys Chocolate Cake combines two of my favorite things – Baileys and chocolate – in one amazing, moist and fun layer cake!
- Prep Time: 45 minutes
- Cook Time: 34 minutes
- Total Time: 1 hour 19 minutes
- Yield: 12-14 Slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
BAILEYS CHOCOLATE CAKE
- 2 cups (260g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 3/4 cup (180ml) milk
- 1 cup (240ml) vegetable oil
- 1/2 cup (120ml) Baileys Irish Cream
- 3/4 cup (180ml) boiling water
- 1 tsp vanilla
- 1 1/2 cups (336g) butter
- 1 1/4 cups (236g) shortening
- 10 1/4 cups (1208g) powdered sugar
- 5 tbsp (75ml) Baileys Irish Cream
- 4.5 oz semi sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and combine.
3. Add eggs, milk, vegetable oil and Irish cream to the dry ingredients and mix well.
4. Combine the water and vanilla extract and slowly pour into the batter. Mix well.
5. Divide the batter evenly between the cakes pans and bake for about 32-34 minutes, or until a toothpick comes out with a few crumbs.
6. Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. White the cake cools, make the frosting. Beat the butter and shortening together until smooth.
8. Slowly add about 1/2 of the powdered sugar, mixing until smooth between each addition of powdered sugar.
9. Add 4 tablespoons of Baileys to the frosting and mix until smooth.
10. Slowly add the remaining powdered sugar, mixing until smooth between each addition of powdered sugar.
11. Add additional Baileys to the frosting, as needed to get a smooth consistency.
12. To put the cake together, use a large serrated knife to remove the domes from the tops of the cake layers so that they are flat. See my tips on how to level a cake and how to stack a cake.
13. Place the first layer of cake on your serving plate or on a cardboard cake circle.
14. Spread 1 cup (240g) of frosting into an even layer.
15. Add the second layer of cake, then another cup (240g) of frosting.
16. Top the cake with the third layer of cake.
17. Frost the outside of the cake with the remaining frosting. For help getting a smooth finish, refer to my tutorial.
18. Set the cake aside and make the chocolate ganache (see my tips on making chocolate ganache). Add the chocolate chips to a metal or glass bowl.
19. Microwave the heavy whipping cream until boiling, then pour over the chocolate chips. Cover the bowl with clear wrap for about 5 minutes.
20. Whisk chocolate until smooth.
21. Use a spoon to drizzle the chocolate ganache down the sides of the cake. See my tips on making a chocolate drip cake.
22. Pipe dollops of frosting around the border of the cake. I used Ateco tip 808.
23. Spread the remaining ganache into the center the of the piped border.
24. You can store the cake in an air tight container at room temperature for up to 24 hours. If setting out for longer than 24 hours, you may want to refrigerate the cake because of the chocolate ganache. Cake is best served at room temperature. Cake is best for 2-3 days.
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