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 (makes a 8 x 8 x 2.5 inch cake)
adapted from Bakers Royale Guiness Chocolate Cake

You’ll need:

250 grams plain flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
95 grams natural cocoa powder – Note [1]
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
2 eggs
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!

Notes:

[1] 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…)

[2] Not a fan of Baileys? Substitute with Guiness – which is from the original recipe!

[3] I made my own version of Irish cake bombs… will blog about it soon!

Happy baking!

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60 thoughts on “Baileys Chocolate Cake – the Lazy Version

  1. Looks absolutely yummy! Thanks for the recipe – I’ve wanted to bake a Bailey’s Cake for so long. Now I just need a bottle of Bailey’s to lie around in my house. ;-)

  2. I can just hear the sound the cake makes when you dig a fork into it as it is so moist. My youngest teenage boy is drooling over my shoulder and begging me for this dessert. It is now 9:15pm at night as a temporary excuse I told him it has ETOH in it so he could not have any, just more for me. LOL

  3. Thanks so much, I’m going to make one for our St. Patrick’s Day dinner. Have to give a shout out to my chef daughter, Kelly, for sending it to me. I think I’ll make shamrocks instead of heart though. :)

  4. i can imagine how delicious this is with the combination of baileys and coffee. But i wonder how does it taste with guiness..hmm..maybe slightly bitterish..btw, is that plain black coffee that you added in or it’s added with milk?

    • Thank you Lena! I don’t like the taste of Guinness… I was worried that nobody will want to eat the cake and I myself wouldn’t like it! Will need to find a Guinness lover before I bake this cake… (: It’s just plain black coffee, the coffee taste is not strong at all.. I wonder why too, but at least it has a nice Baileys aroma and taste!

  5. Baked this today for St. Patricks Day and it turned out perfect! I subbed applesauce for the butter and baked it in my dutch oven. My husband said this was the best cake he’s ever eaten. Thanks so much for the recipe! I’ll be featuring this on my blog sometime in the near future.

  6. WordPress suggested that I check out this page and I’m glad I did. This looks delicious! I like your heart decorations too, they are so neat! Thanks for visiting my blog and following me too. :D

  7. Pingback: Baileys Cake Bombs « Food Is My Life

  8. Wow! Incredible presentation alone, let alone the cake probably tasting amazing! Thanks for sharing, Jasline. Can’t wait to try the baileys cake!
    – Shannon @ Crumb Cake Creations, LLC

  9. Pingback: Butterflies in My Stomach! Butterfly Chocolate Cupcakes « Food Is My Life

  10. Pingback: Boozy! Baileys Chocolate Cupcakes « Food Is My Life

  11. Thank you for sharing your beautiful blog.
    I baked this today and after an hour plus in the oven, left it out to cool, the top of the cake is hard. Could it be the over baking? (Becuz the centre was still wet.)
    Please advise. Have yet to bite into it. Love the smell of Baileys.
    Jacqui

    • Hi Jacqui, sorry to hear about your cake! It’s a very liquid batter so it really need quite some time in the oven for it to be baked. After baking for 1 hour at 160 degrees, did u cover it with aluminum foil and bake it again for another 30 minutes?

  12. Hi Jasline,
    Thank you for your reply.
    I must say the cake taste awesome. Brought it for my mums group, They absolutely loved it.
    I baked it at 160C for 30 mins then cover with foil for 30 mins, then bake without the foil for another 20 mins.
    Altho the top was a little hard at first, this morning it was crispy. Absolutely divine.
    Thank you once again.

    Can I replace the Irish Creme with sour creme or milk and still get a similiar texture,

    • Hi Jacqui! I’m so happy your cake was a hit! Glad your mom and your friends liked it. :)

      Hmmm I think you can try baking the cake for 45 minutes, then cover with foil and bake for another 45 minutes. This would probably prevent the top from getting over-baked and harden.

      I’ve not tried making a “virgin” cake, but I think you can try substituting with milk as Baileys is a milk-based drink and has similar consistency as milk. I think buttermilk may work well here too, but it may affect the rise of the cake (buttermilk will react with the baking soda). Sour cream would be too thick, so I don’t think it’s suitable.

      Hope it helps, and let me know if you baked one without Baileys! :) Have a great day ahead!

  13. This is just the recipe I was looking for. Thank you so much. I am going to try it right now! I wanted to try a recipe from a fellow food blogger Got Bailey’s will bake.

  14. Pingback: Butterflies in My Stomach! Butterfly Chocolate Cupcakes

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