Baileys Chocolate Cake – the Lazy Version
Icing sugar can really make a slice of cake look pretty!
St. Patricks Day fall on 17th March this year, and I wish I could say that I baked this Bailey’s cake to celebrate this day – but unfortunately, I can’t. I baked this cake because I have a bottle of Baileys lying around in the house for a
very pretty long time and I know it’s time to use it up…
I had baked a Baileys Chocolate Cake before – it requires the creaming of butter and sugar then the eggs are added and then the Baileys, alternate with dry ingredients are added. I remembered the cake to be a bit dense and pretty rich (pardon my memory, the last time I baked this was in 2009!) So, I was looking for a cake that would be lighter in texture and less chocolatey (I don’t want the chocolate to overwhelm the Baileys).
That’s when I stumbled upon a Chocolate Guiness Cake recipe on Bakersroyale – after reading the recipe, I decided to substitute the Guiness with Baileys – and the resulting cake was so delicious!
This version of Baileys Cake is a lazy-person-cake: no electric mixer required, just a whisk, a pot, two bowls and a sieve. The resulting cake is moist, but light in texture. It has a wonderful Baileys aroma and has a slight hint of Baileys. The chocolate did not overwhelm the Baileys this time and even though coffee is used, I couldn’t taste the coffee at all (I wonder what will happen if I substitute the coffee with Baileys, maybe it’s worth a try next time!)
On to the recipe!
Tall, square-ish and delicious (not to mention, cute to look at!)
Cast of ingredients: Cocoa powder, butter, Baileys, eggs, coffee powder (to make the coffee), sugar, vanilla extract, flour, baking soda, and the always-missing salt.
Flour, baking soda and salt in a bowl.
Whisk to distribute the baking soda and salt evenly.
Cocoa powder, sugar and butter in a pot.
Add in the coffee – mine was still warm, so it’s already started to dissolve the sugar!
All melted and smooth.
In goes the Baileys.
Whisk in the eggs and vanilla.
Then whisk in the flour mixture.
A very bubbly and thin cake batter
The cake rose and crack… developing an evil smile (did you see it?)
Decorating the “broken” heart.
Other Baileys Recipes:
- Baileys Chocolate Cake with a rich and dark Baileys Ganache,
- Baileys Tiramisu (so boozy and delicious – I need to remake this with better photos!)
- Baileys Tiramisu Cake
- Baileys Chocolate and Cream Cheese Brownies
- Baileys Cheesecake (my top favourite Baileys recipe so far!)
Baileys Chocolate Cake (makes a 8 x 8 x 2.5 inch cake)
adapted from Bakers Royale Guiness Chocolate Cake
250 grams plain flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
95 grams natural cocoa powder – Note 
300 grams sugar
250 ml (1 cup) brewed strong coffee, can be hot or at room temperature
225 grams butter, chopped, can be cold or at room temperature
375 ml Baileys Irish Cream
1 teaspoon vanilla extract
Preheat the oven to 160 degrees Celsius. Butter a 8 x 8 x 3 inch tin and line the bottom with baking parchment / paper. Set aside.
Measure the plain flour, baking soda and salt in a small bowl. Whisk the mixture with a wire whisk to distribute the baking soda and salt evenly.
In a small pot, measure the cocoa powder and sugar. Add in the coffee and butter. Heat the mixture on medium heat, and whisk frequently until all the butter has melted, and the cocoa powder and sugar has dissolved. Pour the cocoa-coffee into a large mixing bowl and let it rest for 10 minutes to cool down.
Stir in the Baileys. Crack in one egg into the cocoa-coffee mixture and whisk it in until it has been fully incorporated. Whisk in the second egg then whisk in the vanilla extract.
Sift in the flour mixture and whisk in gently until all the flour has been incorporated. The cake batter will be thin (very liquidy) and bubbly (because of the reaction between the baking soda and the cocoa powder). Pour the cake batter into the prepared tin. Lift up the tin and drop it on the table counter-top gently 3 to 5 times to remove excess air bubbles.
Bake the cake for 1h. Cover the top of the cake with aluminum foil and continue baking for 30 minutes until a skewer inserted into the centre of the cake come out with very little crumbs.Place the cake tin on a wire rack and let it cool completely.
Slice, dust with icing sugar, and serve!
 Use only natural cocoa powder (not Dutch-processed cocoa powder) in this recipe – natural cocoa powder is acidic and will react with the baking soda used. The brand I used is Hershey’s natural unsweetened cocoa powder. If you want to use Dutch-processed cocoa powder, omit the baking soda and substitute it with baking powder (I’m not sure if you can substitute it on a 1:1 ratio, I’ve never tried before…)
 Not a fan of Baileys? Substitute with Guiness – which is from the original recipe!
 I made my own version of Irish cake bombs… will blog about it soon!