Baileys chocolate cake
Yesterday I was craving something with chocolate. I have not had these cravings for a while but yesterday I really wanted something rich so I ended up making this Baileys chocolate cake. What a success this was. It was exactly what I was looking for!
I love the flavor of Baileys and since I had some on hand I figured I use it for both the cake batter and then frosting. This type of drink goes perfectly with chocolate so I thought, why not?
If you don’t like Baileys or would like a virgin version I will give other alternatives in the recipe so don’t worry about it and make an alcohol free version.
It has been a long time since I have made a chocolate cake of any kind so my kids were pretty exited. Yes I let my kids had a piece of the cake, I don’t think that is going to kill them, so there…
When you make the frosting just be patient, it will become nice a thick for you to spread over the cake. It will just take sometime especially if it sits at room temperature. If you like you can place it in the fridge for 10 minutes to speed up the process, that is what I did. Just make sure that the cake is completely cooled when you place spread it. I didn’t wait for my cake to cool all the way and it made it harder to spread so don’t do what I did. I was not patient as I wanted to dig in already…
Where there isn’t much to say about this baileys chocolate cake. If you like chocolate cake you are going to love this version.
P.S: This is not your average sweet treat. Indulging once in a while is part of life. Don’t start freaking out about the nutrition facts. If you like something healthier skip this cake. For me, having something like this once in a blue moon is OK. Keeping it real over here!
Enjoy!
PrintBaileys chocolate cake
Miryam's original recipe
Yield: 8 servings
Total Time: 1 hour
Ingredients:
- 1 1/4 cup whole wheat pastry flour
- 1 cup coconut oil
- 1/2 cup dark chocolate chips
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/2 cup Baileys
- 3 eggs
- 1/2 tsp aluminum free baking soda
- 1 1/2 tsp aluminum free baking powder
- 1 tsp Mexican vanilla extract
Ganache
- 1 1/4 cup dark chocolate chips
- 1 cup Baileys
- 1 tbs coconut oil
- 2 tsp Mexican vanilla extract
Directions:
Preheat your oven to 350 F. Line the bottom of an 8 inch round cake pan with unbleached parchment paper and grease the sides with coconut oil. Set aside.
In a microwave safe bowl add the chocolate chips, Baileys, sugar, coconut oil and cocoa powder. Melt at 30 second intervals until the chocolate in completely melted. Stir and make sure you obtain a homogenous mixture.
Let the chocolate mixture cool. With a wire whisk, add eggs one at a time, and combine.
Add the flour, vanilla, baking powder and baking soda. Fold with a spatula and transfer batter to the prepared baking pan. Bake for 30-35 minutes. I baked mine for 35 minutes. Let the cake cool completely before adding the ganache to it.
On the meantime, prepare the ganache. Add the ganache ingredients to a microwave safe bowl and melt at 30 second intervals until the chocolate is almost melted. Stir the mixture and let it sit at room temperature until you obtain a spreadable consistency. Alternatively you can speed up this process by placing the mixture in the refrigerator for 10-15 minutes.
Spread the ganache over the cake and serve.
NOTE: If you would like a virgin version of this cake use heavy cream for the frosting and any milk of choice for the cake batter in place of the Baileys.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
This looks amazing! I can’t wait to try it. Btw, there is non-alcoholic Bailey’s Creamer available at most grocery stores, and I think that’s what I’ll try. It worked great in some Irish Cream cookies I made for the holidays, so it would probably work great in this as well.
I think that would work on this recipe too :-)
So, I tried this yesterday and substituted Bailey’s Creamer. The cake came out off the oven looking super moist and fluffy, but when we ate it later in the day, it was very dense and crumbly. Do you think that’s the difference between actual Bailey’s and the non-alcoholic creamer, or did I do something wrong?
Also, did you whip your ganache or just pour it over?
Did you use whole wheat pastry flour or whole wheat flour? Otherwise the only thing I can think about is the fact that maybe your oven is different and baking it a bit less time may make a difference. I doubt is the creamer! Sorry it was dense. I just poured the ganache and use an spatula to spread it nicely!
Thanks! I did use pastry flour. I’ll try baking it a bit less next time. It tasted really good, just a bit dense.
Mine was fine but also maybe try to use less flour. Maybe 2-3 tbsp less. I think that should probably fix it :-)
What flour would you use to make this gluten free?
I think a mixture of coconut flour and almond flour or just coconut flour. How much I am just not sure because coconut flour is so different than regular :-( You can use a gluten free flour mix too and that would probably be the same amount!!
Your movement shots are gorgeous!!! Wish I had lighting like yours!
Oh thanks. No biggie, just knowing my kitchen natural night, since it is very small, it is easy to do :-) It took me sometime though.
This chocolate cake looks amazing! Its’ the perfect St. Patrick’s Day treat :)
I ALWAYS have a chocolate craving :) This cake looks delish!
Oh, yes!! I need this in my life! Baileys is great and I can never pass up a delicious chocolate cake recipe :)
OMG! This looks soooo good! I don’t think chocolate cake could get much better!
You absolutely have to indulge every once in a while! If I’m going to indulge, this is the way to do it! This cake is incredible!
Such a show stopper dessert! It looks fantastic!
Instead of Bailey’s, do you think Kahlua would work well in this recipe?
Yes I think so. Just add a bit less. Mine was boozy…unless you like it boozy :-) :-) Then I just served it with a bit of vanilla ice cream and it was way better :-)
That looks to die for!
You mentioned that the baking pan should be lined with parchment paper, but on the photos above, I noticed the pan was greased and floured.
Oh sorry, I just lined the bottom of the pan and grease and floured the sides. I will make a
note of that :)
This cake looks absolutely amazing, my dear! And it doesn’t look so difficult to make it.
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What other flour can I use please?! Can’t get wheat pastry flour in UK
You can use regular flour if you like!