Decadent Bailey's Irish Cream Chocolate Cake
Indulge in the rich flavors of this Decadent Bailey's Irish Cream Chocolate Cake, the ultimate dessert for any occasion. This cake combines the deep taste of cocoa with the creamy essence of Bailey's Irish Cream, resulting in a moist, velvety texture that melts in your mouth. Topped with a luscious whipped cream frosting and adorned with delicate chocolate curls, it's guaranteed to impress at family gatherings, celebrations, and work events. Easy to prepare from scratch, this crowd-pleaser will become a cherished recipe in your baking repertoire.
12
Servings
N/A
Calories
13
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
granulated sugar
1 3/4 cups (none)
unsweetened cocoa powder
3/4 cup (sifted)
salt
1/2 teaspoon (none)
baking soda
1 tablespoon (none)
large egg
1 (beaten)
vegetable oil
2/3 cup (none)
buttermilk
3/4 cup (none)
Bailey's Irish Cream liqueur
1/4 cup (none)
strong black coffee
1 cup (brewed and cooled)
heavy whipping cream
2 cups (none)
powdered sugar
1/4-1/2 cup (to taste)
Bailey's Irish Cream liqueur
1/4 cup (or more to taste)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a 10-inch springform pan or a 9x13-inch cake pan by greasing and dusting it with flour.
2
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, salt, and baking soda.
3
In another bowl, beat together the egg, vegetable oil, buttermilk, Bailey's Irish Cream, and cooled strong black coffee until well combined.
4
Gradually add the wet ingredients to the dry mixture and beat on medium speed for about 3 minutes until the batter is smooth and well blended.
5
Pour the batter into the prepared pan, smoothing the top with a spatula.
6
Bake in the preheated oven for 35 to 40 minutes for a springform pan or 25 to 30 minutes for a 9x13-inch pan, or until a toothpick inserted into the center comes out clean.
7
Once baked, remove from the oven and allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8
While the cake cools, prepare the frosting by beating the heavy whipping cream with the powdered sugar and Bailey's Irish Cream until stiff peaks form.
9
Once the cake is completely cool, turn it out onto a serving plate and generously frost the top and sides with the whipped cream mixture.
10
Finish by garnishing with chocolate curls for an extra touch of elegance. Slice and serve this delightful cake to your guests!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Decadent Bailey's Irish Cream Chocolate Cake?
The cake features a deep cocoa taste combined with the creamy, rich essence of Bailey's Irish Cream liqueur.
How many servings does this recipe yield?
This recipe is designed to yield 12 servings.
What is the recommended oven temperature for baking this cake?
The oven should be preheated to 350°F (175°C).
What types of pans can I use for this recipe?
You can use either a 10-inch springform pan or a 9x13-inch cake pan.
How should I prepare the baking pan?
The pan should be greased and then dusted with flour to prevent the cake from sticking.
What dry ingredients need to be sifted together?
You should sift together the all-purpose flour, granulated sugar, cocoa powder, salt, and baking soda.
Which wet ingredients are combined first?
The egg, vegetable oil, buttermilk, Bailey's Irish Cream, and cooled strong black coffee are beaten together in a separate bowl.
How long should I beat the batter after combining wet and dry ingredients?
Beat the batter on medium speed for about 3 minutes until it is smooth and well blended.
How long does the cake bake in a 10-inch springform pan?
In a springform pan, the cake takes approximately 35 to 40 minutes to bake.
How long does the cake bake in a 9x13-inch pan?
In a 9x13-inch pan, the baking time is slightly shorter, taking 25 to 30 minutes.
How can I tell if the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan before transferring it?
Allow the cake to cool in the pan for about 10 minutes before moving it to a wire rack.
What is the texture of the Decadent Bailey's Irish Cream Chocolate Cake?
The cake has a moist, velvety texture that is designed to melt in your mouth.
What ingredients are used for the frosting?
The frosting is made from heavy whipping cream, powdered sugar, and Bailey's Irish Cream liqueur.
How do I know when the frosting is ready?
The frosting is ready when you have beaten the ingredients until stiff peaks form.
When should I apply the frosting to the cake?
The frosting should only be applied once the cake is completely cool.
What is the suggested garnish for this cake?
Delicate chocolate curls are recommended for an elegant finishing touch.
Does this recipe use real coffee?
Yes, it uses one cup of strong black coffee that has been brewed and cooled.
How much Bailey's Irish Cream is used in the cake batter?
The cake batter requires 1/4 cup of Bailey's Irish Cream liqueur.
How much Bailey's is needed for the frosting?
The frosting uses 1/4 cup of Bailey's, or more depending on your taste preference.
Is this a scratch-made recipe?
Yes, this is an easy-to-prepare recipe made from scratch.
What kind of oil is best for this cake?
The recipe calls for 2/3 cup of vegetable oil.
Can I use any type of cocoa powder?
The recipe specifically recommends 3/4 cup of unsweetened cocoa powder, sifted.
How much powdered sugar is used in the whipped cream frosting?
Use between 1/4 to 1/2 cup of powdered sugar, depending on how sweet you want the frosting.
What occasions are suitable for this cake?
It is perfect for family gatherings, celebrations, and work events.
What is the total number of ingredients needed?
There are 13 total ingredients required for both the cake and the frosting.
Is the flour used in this recipe all-purpose?
Yes, the recipe uses 2 cups of sifted all-purpose flour.
Does the recipe call for baking powder or baking soda?
The recipe uses 1 tablespoon of baking soda.
How much buttermilk is required?
The cake batter requires 3/4 cup of buttermilk.
Is the egg beaten before being added to the wet mixture?
Yes, the single large egg should be beaten before mixing it with the other wet ingredients.