My very best chocolate cake yet — this is heavenly!
Ingredients
For the decadent baileys chocolate cake
- 1½ cups sugar
- 1¾ cups flour
- ¾ cup cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup milk — slightly warmed
- ¼ cup Baileys liqueur
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup coffee — piping hot
- Shaved chocolate, to garnish
For the chocolate frosting
- 225g butter — softened
- 3½ cups icing sugar
- 1 teaspoon cocoa powder
- 2 tablespoons Baileys liqueur
- A pinch of salt
- 1–2 tablespoons cream
Method
For the decadent baileys chocolate cake
- Preheat the oven to 175°C (155°C fan bake). Line the base and sides of a 23cm-diameter round cake tin with baking paper.
- Whisk the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.
- Place the milk, Baileys, oil, eggs and vanilla in a separate bowl and whisk with a fork.
- Whisk the wet ingredients into the dry ingredients.
- Add the coffee a little at a time, whisking until blended.
- Pour into the prepared cake tin (it will be very runny) and bake for 30 minutes or until a skewer comes out clean.
- To make the Chocolate Frosting, beat the butter until light and fluffy.
- Mix the icing sugar and cocoa, then beat into the butter, 1 cup at a time, until well blended.
- Add the Baileys and salt and mix well.
- Add the cream, starting with 1 tablespoon and adding more if needed until it reaches a spreadable consistency.
- Spread the Chocolate Frosting over the cake after it has cooled. Garnish with shaved chocolate.