This Irish chocolate cake with Baileys buttercream frosting is both decadent and addictive with layers of moist chocolate cake adorned with Baileys buttercream frosting.
Not a traditional Gaelic recipe from times of yore, you understand, so what makes this cake Irish? The butter – real Irish butter and lots of it! This is a ‘pull on your comfy yoga pants and don’t try your jeans for at least week’ sort of cake!
The cake is just how you want a chocolate cake to be… nice and chocolatey with real melted chocolate in the batter so it actually tastes like chocolate. The first one I made (don’t ask) didn’t have enough chocolate taste so it was back to the cake drawing board. Originally, the frosting was going to be a plain buttercream and then I thought, what could I do to make it more Irish that also complements the chocolate? Baileys Irish cream, of course! So I added a few tablespoons to the frosting and I’m so glad I did. As I was frosting the cake, the luscious smell of the Baileys kept wafting up to my nose and wow is it good!
Ingredients
- For the cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup unsweetened cocoa powder
- 8 ounces semi-sweet chocolate, chopped finely
- 8 ounces unsalted Irish butter, room temperature
- 1½ cups fine granulated sugar
- 4 large eggs, room temperature
- 1 cup milk
- For the buttercream
- 1½ cups unsalted Irish butter, room temperature
- 3 cups powdered sugar
- ⅓ cup Bailey's Irish cream
Instructions
- For the cake
- Position oven rack to center of oven and preheat to 325 degrees F.
- Line the bottom of a 10 inch round cake tin with parchment paper and grease the sides.
- To a mixing bowl, sift together the flour, baking powder, salt and cocoa,set aside.
- Add the chocolate to a microwave-safe bowl. Microwave on high in 30 second increments, stirring in between until melted.
- To a large bowl beat the butter and sugar until light and fluffy, about 4 to 5 minutes.
- Add the eggs to the butter and sugar one-at-a-time while beating then the milk.
- Fold in the flour mix and chocolate into the butter mix and fold until well mixed.
- Pour the batter into the prepared cake pan and bake for 1 hour and 10 minutes until a toothpick comes out clean when inserted in the center.
- Remove the cake from the oven and allow to cool in the pan for 10 minutes.
- Turn the cake onto a wire cooling rack and remove the parchment paper. Allow to cool completely.
- Once cool, cut the cake in half to make 2 cake layers.
- For the buttercream
- Add the butter and sugar to a large bowl and beat until light and fluffy.
- Stir in the Bailey's until well mixed.
- Using a spatula, spread half of the frosting onto the top of one of the cakes. Place the other layer on top and spread the top and sides with the remaining frosting.
- Allow the cake to rest for 20 minutes before slicing.
It's so delicious... ^_^
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