Bailey’s Loaf Cake sounds good, but it’s not Bailey’s. It’s the Aldi Version which is like £3 and tastes exactly the same. It’s what I use in all of my Bailey’s bakes. It’s just good sense! As a side note, Aldi gin is also incredible!
I’ve apparently gone from someone who can’t bake a cake, to someone who is a bit good at it and likes to experiment with different flavours but is slightly terrified of one that isn’t loaf shaped. My Irish Cream Loaf Cake is perfect. If I tried to make a round version, it wouldn’t work. I don’t know why I just can’t do it! I do need to branch out though and start trying round ones. But I’m scared!
The day that I made this first was rainy and horrible. We’d just had a couple of weeks of lovely sunshine after the winter that dragged for all of time, so it was kind of nice to have a slightly cooler day, and it also meant husband finished work earlier which is never bad. But, it made me a little sad. I’m a proper summer girl. I love it when it’s hot; I just feel so much better. So, on this particular rainy day, I desperately want to bake something sweet and comforting.
I’d recently made a rather gorgeous coffee loaf cake (and I say that as someone who doesn’t like coffee flavour foods) and was keen to keep branching out with the same recipe. My basic loaf cake is 170g sugar, butter and flour and three eggs. With added flour, if there are any liquids going in. It has served me well and is so easy to adapt to many different flavoured cakes.
The batter here is yummy. It’s a good job I didn’t lick the spoon until after I’d poured the mix for the Chocolate and Bailey’s Loaf cake into the mould, or I’d have just eaten it all raw. So chocolatey and with a lovely Bailey’s kick. Perfect!
This Chocolate and Bailey’s Loaf Cake is topped with a Bailey’s buttercream instead of my usual simple drizzle. I just fancied a change. If you want something super simple, just add a splash of Irish Cream to icing sugar and mix. But, honestly, the buttercream is absolutely incredible and really easy. I could sit and eat the bowl of it before it got anywhere near the cake!
My Chocolate and Bailey’s Loaf Cake Recipe
- 170 g Caster Sugar
- 170 g Butter
- 3 Eggs
- 80 ml Irish cream Liquor
- 200 g Self raising flour
- 35 g Cocoa
- 1 tsp Baking Powder
- 200 g Icing sugar
- 50 g Butter
- 50 ml Irish Cream Liquor
Preheat the oven to 180 degrees and grease or line a 10”x4”x4” loaf tin.
Cream together the butter and sugar.
Add the eggs and mix thoroughly, one at a time.
Pour in the Irish cream and mix until smooth.
Weigh the flour, cocoa and baking powder into a bowl before sifting into the mix.
Fold in until completely incorporated.
Pour into the loaf tin and bake in the oven for 50minutes.
Leave in the tin for 5 minutes before tipping on to a wire rack to cool.
Beat together the butter, icing sugar and Irish cream, adding more icing sugar if needed.
Spread evenly over the cooled cake.
I use a silicon loaf tin.