Baileys Chocolate Cake
Bailey's Chocolate Cake is a moist chocolate cake that's complemented by a luscious Bailey's-spiked ganache, making for the most irresistible homemade cake.
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For all my fans who love Bailey's original Irish cream, it's not just this cake you'll want to make, but you may be interested in my Bailey's No-Bake Cheesecake- similar flavor profile but in a creamy chocolatey cheesecake!
Why This Bailey's Chocolate Cake Works
This delicious cake has the perfect tender crumb. It's not a dry cake like some other recipes, it's a nic,e moist cake that has so much delicious flavor. It is truly an amazing cake recipe.
A Bailey's Chocolate Cake is fancy enough for your St. Patrick's Day celebrations or to serve at a special occasion with other delicious treats, yet still simple enough to whip up when you have a craving for some Baileys original Irish cream!
Let's Gather the Ingredients
- All purpose flour, baking powder, and salt
- Unsweetened cocoa powder: You can use regular or Dark Special.
- Granulated white sugar
- Eggs
- Milk and Heavy cream
- Vegetable oil: Canola oil can also be used.
- Vanilla extract
- Irish Cream: Optional but highly recommended.
- Water
- Semi sweet chocolate chips- used to make ganache, you could use baking chocolate or dark chocolate if that's preferred.
How to Make this Chocolate Cake
- Step 1: Add flour, cocoa powder, baking powder and salt to a medium bowl. Whisk the dry ingredients together to combine.
- Step 2: In a separate bowl, add sugar, eggs, milk, oil, and vanilla extract. Use an electric mixer to combine wet ingredients in a large bowl.
- Step 3: Add the flour mixture to the wet mixture and mix.
- Step 4: Add Irish cream and hot water to the mixture and mix to combine.
- Step 5: Transfer the cake batter to the cake pan. Bake until a toothpick inserted into the center of the cake comes out clean. For best results, let the cake cool completely before adding the ganache.
- Step 6: While the cake cools, make the ganache. Heat heavy cream with Bailey's in the microwave or on the stovetop. Add the chocolate chips.
- Step 7: Whisk until chips are melted and mixture is smooth. Let the ganache cool on the counter or in fridge to speed up the process.
- Step 8: Use an angled spatula to spread cooled ganache over the cake. Cut, serve, and enjoy!
Recipe Tips
- When making this chocolate cake, using room temperature ingredients will help everything mix together easier.
- Don't overmix your Bailey's cake batter or you'll end up with a dense, heavy cake.
- Any flavor Bailey's will work if you don't want to use the classic Bailey's Irish Cream. Also, other brands of Irish Cream liqueur should work.
- The best way to store leftover cake is in an airtight container in the fridge for up to 4-5 days. You can freeze this cake in a freezer safe container or bag for up to 2-3 months.
Faq's
I love the chocolate ganache on top, but if you want to try a fun variation, I have a few ideas. In addition to the ganache, for those of you with are super chocolate lovers, you could try some chocolate shavings on top. If you have mini chocolate chips, they would be great also. A dollop of whipped topping or homemade whipped cream would be fun, or maybe think of serving a slice of this cake with a big scoop of vanilla ice cream.
Yes, instead of baking in a baking pan, transfer batter to a lined cupcake tin and bake. The amount of baking time required may change. Use a toothpick in the center of your cupcakes to determine if they're finished baking or not. If the toothpick comes out with minimal or no crumbs, they're ready.
Yes, instead of baking a 9x13-inch rich chocolate cake, you can make two 9-inch cake layers. You can frost in between moist chocolate cake layers and the top of the cake.
More Chocolate Recipes
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Bailey's Chocolate Cake
Equipment
Ingredients
- 2 cups all purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 eggs
- ¾ cup milk
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup Irish Cream
- ¾ cup boiling water see notes
- 2 teaspoons espresso powder optional
For The Ganache
- 1 cup heavy cream
- 1/3 cup Baileys Irish Cream
- 2 cups semi sweet chocolate chips
Instructions
- Preheat the oven to 325 degrees and spray a 9x13 cake pan with non stick cooking spray.
- In a medium bowl add the flour, cocoa powder, baking powder and salt and whisk until combined.
- In a large bowl add the sugar, eggs, milk, vegetable oil and vanila and using a hand mixer beat until combined.
- Note* If you're adding the espresso powder, whisk it into the boiling water before adding it to the batter.
- Add the dry ingredients into the wet and mix, add in the Irish cream and boiling water and mix until combined.
- Pour batter into prepared baking pan and bake 30-35 minutes or until a toothpick comes out clean.
For The Ganache
- Heat the heavy cream and Bailey’s in the microwave or stove top until simmering.
- Add the chocolate chips and whisk until melted and smooth.
- Let cool for an hour or place into the refrigerator to speed it up. It needs to be the consistency of peanut butter.
- Spread the ganache over the top of the cake, cut and serve!
