This Irish chocolate cake with Baileys buttercream frosting is both decadent and addictive with layers of moist chocolate cake adorned with Baileys buttercream frosting.
Not a traditional Gaelic recipe from times of yore, you understand, so what makes this cake Irish? The butter – real Irish butter and lots of it! This is a ‘pull on your comfy yoga pants and don’t try your jeans for at least week’ sort of cake! This is a ‘I’ve been good this week and I deserve a slice’ cake. You get the picture.
The cake is just how you want a chocolate cake to be… nice and chocolatey with real melted chocolate in the batter so it actually tastes like chocolate. The first one I made (don’t ask) didn’t have enough chocolate taste so it was back to the cake drawing board. Originally, the frosting was going to be a plain buttercream and then I thought, what could I do to make it more Irish that also complements the chocolate? Baileys Irish cream, of course! So I added a few tablespoons to the frosting and I’m so glad I did. As I was frosting the cake, the luscious smell of the Baileys kept wafting up to my nose and wow is it good!
The dark chocolate topping is really easy to achieve. Melted chocolate is spread onto parchment paper. The paper is then rolled up and refrigerated. When the chocolate is set, the paper is unrolled and the chocolate is broken into bark-like shavings This is a method I used on my Christmas yule log.
St Patrick’s Day is just 1 week away and I’ve already brought you Irish beef and Guinness stew and colcannon so this cake completes the menu. I hope you enjoy one or all of these dishes. I have had many requests for a video tutorial for making the chocolate bark, so here it is…
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 4 ounces semi-sweet chocolate
- 8 ounces unsalted Irish butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk
- 1 1/2 cups unsalted Irish butter, room temperature
- 3 cups powdered sugar
- 1/3 cup Bailey's Irish cream
Position oven rack to center of oven and preheat to 350 degrees F. Line the bottom of 2-8 inch round cake tins with parchment paper and grease the sides.
To a mixing bowl, sift together the flour, baking soda, baking powder, salt and cocoa, set aside.
To a large bowl beat the butter and sugar until light and fluffy, about 4 to 5 minutes.
Add the eggs to the butter and sugar one-at-a-time while beating then add the milk.
If the mix looks curdled, you haven't ruined it. It just means the butter and sugar were not creamed enough. It will smooth out when you fold in the flour.
Add the chocolate to a microwave-safe bowl. Microwave on high in 30 second increments, stirring in between until melted. Set aside to cool for a minute or so, don't add hot chocolate to the butter.
Fold in the melted chocolate to the butter, then fold in the flour mix and fold until well mixed and you don't see anymore white flour.
Divide the batter evenly between the 2 cake pans and bake for 25-30 minutes (depending how your oven is calibrated) until a toothpick comes out clean when inserted in the center.
Remove the cakes from the oven and allow to cool in the pan for 10 minutes.
Turn the cakes onto a wire cooling rack and remove the parchment paper. Allow to cool completely.
Add the butter and sugar to a large bowl and beat until light and fluffy.
Stir in the Bailey's until well mixed.
Using a spatula, spread half of the frosting onto the top of one of the cakes. Place the other layer on top and spread the top and sides with the remaining frosting.
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