» » Irish chocolate cake with Baileys buttercream frosting

Irish chocolate cake with Baileys buttercream frosting

Irish chocolate cake with Baileys buttercream frosting



Prep Time 20 mins
Cook Time 30 mins
Total Time 20 mins
Course: Dessert
Servings: 8

Ingredients
For the cake

  • 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

For the buttercream

  • 1 1/2 cups unsalted Irish butter, room temperature
  • 3 cups powdered sugar
  • 1/3 cup Bailey's Irish cream


Instructions
For the cake

  1. 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.
  2. To a mixing bowl, sift together the flour, baking soda, baking powder, salt and cocoa, set aside.
  3. To a large bowl beat the butter and sugar until light and fluffy, about 4 to 5 minutes.
  4. Add the eggs to the butter and sugar one-at-a-time while beating then add the milk.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Remove the cakes from the oven and allow to cool in the pan for 10 minutes.
  10. Turn the cakes onto a wire cooling rack and remove the parchment paper. Allow to cool completely.

For the buttercream

  • 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.


source:http://culinaryginger.com