Description
A rich, deeply chocolatey cake infused with Bailey’s Irish Cream, offering a delightful balance of sweetness and bitterness.
Ingredients
Scale
- 135 ml vegetable oil (or other neutral oil)
- 2 eggs
- 325 g white sugar (finely granulated)
- 1 tsp vanilla extract
- 120 ml milk
- 85 g cocoa powder (unsweetened)
- 200 g plain all-purpose flour
- 3½ tsp baking powder
- 100 ml hot coffee (or 2 tsp instant coffee dissolved into 100ml hot water)
- 80 ml Bailey’s Irish cream
- 300 g semisweet dark chocolate (broken into pieces)
- 220 ml heavy cream (e.g. double cream)
- 80 ml Bailey’s Irish cream
Instructions
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F.
- Beat the oil, eggs, sugar, vanilla, and milk until fully combined.
- Whisk together cocoa powder, flour, and baking powder.
- Pour wet ingredients into dry, stirring until just combined.
- Add hot coffee to the batter gradually, mixing until combined, then stir in Bailey’s Irish cream.
- Divide the batter evenly between two greased and lined 8-inch cake pans. Bake for 25-30 minutes until risen and a skewer comes out clean. Cool for 15 minutes in tins before transferring to wire rack.
- Heat the cream until hot but not boiling, pour over chocolate, and let sit for 10 minutes.
- Stir the ganache until smooth, microwaving if necessary to fully melt the chocolate.
- Stir in Bailey’s until smooth, then let set at room temperature for 1 hour.
- Spread 1/3 of ganache on one sponge, top with second sponge, then cover the entire cake with remaining ganache.
Notes
Serve with vanilla ice cream or whipped cream. Garnish with berries for added color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Bailey's, chocolate cake, dessert, Irish cream, ganache