decadent baileys chocolate cake




Prep Time


Cook Time

My very best chocolate cake yet — this is heavenly!



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


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.