Bailey’s Chocolate Cake is a moist chocolate cake that’s complemented by a luscious Bailey’s-spiked ganache, making for the most irresistible homemade cake.
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For all my fans who love Bailey’s original Irish cream, it’s not just this cake you’ll want to make, but you may be interested in my Bailey’s No-Bake Cheesecake– similar flavor profile but in a creamy chocolatey cheesecake!
Why This Bailey’s Chocolate Cake Works
This delicious cake has the perfect tender crumb. It’s not a dry cake like some other recipes, it’s a nic,e moist cake that has so much delicious flavor. It is truly an amazing cake recipe.
A Bailey’s Chocolate Cake is fancy enough for your St. Patrick’s Day celebrations or to serve at a special occasion with other delicious treats, yet still simple enough to whip up when you have a craving for some Baileys original Irish cream!
Let’s Gather the Ingredients
- All purpose flour, baking powder, and salt
- Unsweetened cocoa powder: You can use regular or Dark Special.
- Granulated white sugar
- Eggs
- Milk and Heavy cream
- Vegetable oil: Canola oil can also be used.
- Vanilla extract
- Irish Cream: Optional but highly recommended.
- Water
- Semi sweet chocolate chips– used to make ganache, you could use baking chocolate or dark chocolate if that’s preferred.
How to Make this Chocolate Cake
- Step 1: Add flour, cocoa powder, baking powder and salt to a medium bowl. Whisk the dry ingredients together to combine.
- Step 2: In a separate bowl, add sugar, eggs, milk, oil, and vanilla extract. Use an electric mixer to combine wet ingredients in a large bowl.
- Step 3: Add the flour mixture to the wet mixture and mix.
- Step 4: Add Irish cream and hot water to the mixture and mix to combine.
- Step 5: Transfer the cake batter to the cake pan. Bake until a toothpick inserted into the center of the cake comes out clean. For best results, let the cake cool completely before adding the ganache.
- Step 6: While the cake cools, make the ganache. Heat heavy cream with Bailey’s in the microwave or on the stovetop. Add the chocolate chips.
- Step 7: Whisk until chips are melted and mixture is smooth. Let the ganache cool on the counter or in fridge to speed up the process.
- Step 8: Use an angled spatula to spread cooled ganache over the cake. Cut, serve, and enjoy!
Recipe Tips
- When making this chocolate cake, using room temperature ingredients will help everything mix together easier.
- Don’t overmix your Bailey’s cake batter or you’ll end up with a dense, heavy cake.
- Any flavor Bailey’s will work if you don’t want to use the classic Bailey’s Irish Cream. Also, other brands of Irish Cream liqueur should work.
- The best way to store leftover cake is in an airtight container in the fridge for up to 4-5 days. You can freeze this cake in a freezer safe container or bag for up to 2-3 months.
