I love cake. I love cake more than cookies or ice cream or any other popular desserts. I also, of course, love frosting… hence the name of my blog, A Cup of Frosting.
I have been wanting to make a delicious chocolate cake to share with you for awhile now but was unsure of the frosting I wanted to make to top it. St. Patrick’s Day is almost here so I thought using Bailey’s Irish Cream in a frosting would be scrumptious.
OMG! Is it ever!
I am besides myself with joy about this cake. The cake is so moist and chocolatey. The frosting is rich and delicious. If you like Bailey’s Irish Cream, you’re going to love this frosting.
A couple things that I believe are a must for this recipe is brew up some espresso coffee or very strong coffee and add it to the recipe. Don’t skip this part. Coffee enhances the flavor of the chocolate. Also, use good quality chocolate that you would enjoy eating for the bittersweet chocolate ingredient. It really makes a difference in the chocolatey goodness of the cake.
I used the hot brewed coffee and boiling hot water to melt the bittersweet chocolate. I used bittersweet chocolate chips. I added cocoa powder to this and mixed until everything was completely combined and smooth. It may take a bit of patience while stirring and waiting for the bittersweet chocolate you are using to melt but this is an important step.
It took about 5 minutes for me to achieve a well-mixed smooth texture with no lumps. I set this aside to cool off.
Next add all the dry ingredients to a large mixing bowl and whisk gently until combined. Add the butter, yogurt, eggs and vanilla. Beginning mixing on low until the dry ingredients are coated then turn up the mixer to medium. This will keep the flour from puffing up into a big cloud and covering you and your kitchen in flour dust.
As I was mixing the cake batter, it looked so chocolatey and fluffy. I have a confession, I know your not supposed to lick the beater if there are raw eggs in the batter but I threw caution to the wind and licked the beater. I couldn’t resist! The batter was so yummy I couldn’t wait to taste the cake when it was baked.
While the cake was baking, I made my Bailey’s Irish Cream Frosting. This frosting recipe is so easy. It’s the basic powdered sugar frosting I used to make as a young girl but instead of adding cream I added Bailey’s Irish Cream. So good! When the cake is done baking make sure to let both cakes thoroughly cool on a wire rack before frosting.
This Chocolate Cake with Bailey’s Irish Cream Frosting is the perfect dessert to serve adults for a St. Patrick’s Day party or any other gathering.
If you make this cake, snap a picture and tag @acupoffrosting so I can see. Enjoy!
Chocolate Cake with Bailey’s Irish Cream Frosting
Ingredients
For the Chocolate Cake
- Butter cooking spray
- 1 tablespoon + more if needed all-purpose flour
- ½ cup brewed espresso coffee hot
- 1/2 cup boiling water
- ½ cup unsweetened cocoa powder
- ¼ cup bittersweet chocolate chips
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened (1 stick)
- ½ cup Greek yogurt
- 4 eggs
- 1 teaspoon vanilla
- Parchment paper
For the Frosting:
- ½ cup unsalted butter softened (1 stick)
- 3 cups powdered sugar
- 4 tablespoons Baileys Irish Cream
- 1 teaspoon vanilla extract
Instructions
For the Chocolate Cake:
- Preheat oven to 350° F. Cut parchment paper to fit 9-inch round cake pans. Grease and flour both pans using butter cooking spray. Place the parchment paper rounds in the bottom of each cake pan. This will help you remove the cakes from the pans when they are done baking.
- In a small mixing bowl, add ¼ cup bittersweet chocolate chips. Add boiling hot water and hot brewed espresso coffee over the top of the chocolate chips. Stir until chocolate is completely melted. This may take a few minutes. When the chocolate is melted add the cocoa powder and mix thoroughly. Set this mixture aside to cool.
- Add flour, sugar, baking powder, baking soda and salt to a large bowl or the bowl of a stand mixer. Whisk or stir flour mixture until combined well.
- Add butter, yogurt, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
- Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and turn out onto wire rack to cool completely while you make the frosting. Remove the parchment paper from each cake when it’s cooling on the wire rack.
For the Frosting:
- Add butter, powdered sugar, Bailey’s Irish Cream and vanilla to a mixing bowl. Start mixing on low until the powdered sugar is coated. This is so it doesn’t dust you and your kitchen. Once the powdered sugar is coated, mix on medium until all the ingredients are blended well together and the frosting looks creamy.
- Transfer one cooled cake onto a serving dish and frost. Stack the other cooled cake on top and use the remainder of the frosting to frost the entire cake. Serve and enjoy!