Description

Indulge in a decadent Chocolate Cake with Baileys Buttercream Frosting that combines the rich flavors of coffee, cocoa, and a creamy Baileys-infused frosting. This moist, flavorful cake is perfect for celebrations or when you’re in the mood for something indulgent. The luxurious buttercream and glossy chocolate ganache elevate this dessert, making it an elegant choice for any occasion.

Ingredients

For the Chocolate Cake:

1 cup (240 ml) brewed coffee, cooled
¾ cup (65 g) unsweetened cocoa powder
1 ½ cups (300 g) granulated sugar
1 cup (120 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
½ cup (120 ml) vegetable oil
1 teaspoon vanilla extract

For the Baileys Buttercream Frosting:

1 cup (226 g) unsalted butter, softened
4 cups (480 g) powdered sugar
¼ cup (60 ml) Baileys Irish Cream
1 teaspoon vanilla extract
Pinch of salt

For the Chocolate Ganache:

4 oz (113 g) semi-sweet chocolate, chopped
½ cup (120 ml) heavy cream

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Instructions

Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the brewed coffee and cocoa powder until smooth. In a large bowl, combine sugar, flour, baking powder, baking soda, and salt. Add eggs, oil, and vanilla, then pour in the cocoa-coffee mixture. Mix until just combined.
Divide batter between pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Baileys Buttercream Frosting:
Beat softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add Baileys Irish Cream, vanilla extract, and a pinch of salt. Beat on high for 3-5 minutes until light and fluffy.
Prepare the Chocolate Ganache:
In a heatproof bowl, place chopped chocolate. In a small saucepan, heat heavy cream until it simmers. Pour over the chocolate, letting it sit for 5 minutes. Stir until smooth. Let the ganache cool slightly before using.
Assemble the Cake:
Place one cake layer on a serving plate and spread a layer of Baileys buttercream over the top. Place the second layer on top and apply a crumb coat (a thin layer of frosting) over the whole cake. Chill for 30 minutes to set the crumb coat. Apply the final layer of frosting, smoothing it out. Drizzle with cooled chocolate ganache, allowing it to drip down the sides. Decorate with Baileys buttercream piping, chocolate shavings, or cocoa powder if desired.

Notes

Non-Alcoholic Frosting: Replace Baileys with ¼ cup heavy cream and 1 tsp Irish cream flavoring for a non-alcoholic version.
Cupcakes: This recipe can be adapted to make 24 cupcakes; bake for 18-20 minutes.
Dairy-Free: Use dairy-free butter and a non-dairy milk substitute for the coffee.
Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Allow refrigerated cake to come to room temperature for optimal flavor.