WOULD YOU EAT THIS BAILEYS CHOCOLATE COFFEE CAKE 🍫☕🍰
Calling all coffee and chocolate lovers! This Baileys Chocolate Coffee Cake is a decadent dessert infused with the rich flavors of Baileys Irish Cream, chocolate, and coffee. Share this recipe with your friends and enjoy a luxurious, indulgent treat together.
Ingredients:
For the Chocolate Coffee Cake:
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup strong brewed coffee, hot
1/2 cup Baileys Irish Cream liqueur
For the Baileys Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/4 cup Baileys Irish Cream liqueur
For the Coffee Buttercream Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
1 tablespoon instant coffee granules
2 tablespoons hot water
2 tablespoons Baileys Irish Cream liqueur
1 teaspoon vanilla extract
Instructions:
Make the Chocolate Coffee Cake:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
Add Wet to Dry: Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
Add Coffee and Baileys: Stir in the hot coffee and Baileys Irish Cream until the batter is smooth. The batter will be thin, but that's okay.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Baileys Chocolate Ganache:
Heat the Cream: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth.
Add Baileys: Stir in the Baileys Irish Cream until the ganache is glossy and smooth. Allow the ganache to cool slightly before using.
Make the Coffee Buttercream Frosting:
Dissolve Coffee Granules: In a small bowl, dissolve the instant coffee granules in the hot water. Set aside to cool slightly.
Beat the Butter: In a large bowl, beat the softened butter until light and fluffy.
Add Powdered Sugar: Gradually add the powdered sugar, beating until smooth.
Add Coffee and Baileys: Mix in the dissolved coffee, Baileys Irish Cream, and vanilla extract until fully incorporated. Continue beating until the frosting is light and fluffy.
Assemble the Cake:
Layer the Cakes: Place one cake layer on a serving plate. Spread a layer of coffee buttercream frosting on top. Place the second cake layer on top and gently press down.
Frost the Cake: Frost the top and sides of the cake with the remaining coffee buttercream frosting.
Add Ganache Drip: Pour the Baileys chocolate ganache over the top of the cake, allowing it to drip down the sides.
Serve:
Garnish and Serve: Garnish with chocolate shavings or coffee beans if desired. Slice and enjoy this indulgent Baileys Chocolate Coffee Cake!
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