Bailey's and Chocolate Cake

Bailey's Cake on glass cake stand, surrounded by bottle, slice of cake on a plate and white towel, shot from above

Chocolate Cake infused with Bailey's Irish Cream, topped with sweet Irish Cream Buttercream for a fantastically easy loaf cake. A super simple recipe for a moist Bailey's and Chocolate Cake.

Course Sweets

Cuisine British

Keyword bailey's buttercream, Christmas recipes

Prep Time 20

Cook Time 50

Total Time 1 10

Servings 12

Calories 418kcal

Author Donna

Ingredients

For the cake:

75 g Dark Chocolate
170 g Butter or Margarine at room temperature
170 g Caster Sugar
3 eggs
80 ml Irish Cream
200 g Self-Raising Flour
30 g Cocoa

For the buttercream

150 g Icing sugar
150 g Unsalted Butter at room temperature
2 Tablespoons Bailey's
50 g Dark Chocolate to drizzle - optional

Instructions

For the cake

Melt the dark chocolate, either in a pan, over a Bain Marie or in the microwave, and set to one side to cool.
Preheat the oven to 170 degrees (fan assisted) and grease or line a cake tin.
Cream together the butter and sugar until fluffy.
Add the eggs one at a time and stir.
Pour in the Baileys and stir through well.
Sift in the flour and cocoa and mix until the cake batter is smooth.
Pour into the loaf tin and bake for 45-50 minutes, testing with a skewer to see if it’s cooked.
Leave in the tin to cool completely.

For the buttercream

Beat the butter until soft.
Add the icing sugar and Irish cream and beat until smooth, adding more Irish cream, or icing sugar as needed to achieve a thick, spreadable consistency.
When the cake is completely cool remove from the tin and use a palette knife to spread on a thick layer of buttercream.
To finish (optional) melt 50g of dark chocolate and use a piping bag or spoon to drizzle over the buttercream.

Notes

If possible, leave the cake to cool fully in the tin to avoid sinking in the middle.
Leave the melted chocolate to cool to room temperature before pouring into the cake mix.
Only mix until smooth, and there are no lumps of flour, avoid over mixing.
My tin is 8inches by 5inches. If yours is bigger or smaller, your bake time might be a little different.
Individual ovens also affect bake times and temps, so get to know yours. I bake this cake for 50 minutes at 170 degrees in my fan-assisted oven. If in doubt, I'd check after 45.
Make sure the cake is fully cool before spreading the buttercream, so it doesn't melt. If you are in a rush, pop the cake in the fridge, or even freezer to cool down.
If you prefer a stronger flavour, add more Bailey's, but remember this might mean you need to bake for longer or add a tbsp more flour.