Here’s an Irish Cream Chocolate Cake that is wonderfully tender, moist, and ultra chocolatey. The whipped cream frosting is light and fluffy, the perfect balance.
For the Cake:
- 1 large egg
- 2/3 cup olive oil or melted coconut oil
- 1 cup buttermilk
- 1/4 cup Baileys Irish Cream
- 1 cup very strong black coffee (decaf is fine)
- 2 cups all purpose flour
- 2 cups sugar
- 1 cup 100% unsweetened cocoa powder
- 1/2 tsp table salt
- 1 TB baking soda
For the Frosting:
- 2 cups heavy whipping cream, very cold
- 1/3 cup powdered sugar
- 1/4 cup Baileys Irish cream, very cold
- 2 tsp unflavored gelatin (Knox) dissolved in 2 TB water, in small glass bowl
Optional Garnish: chocolate curls or chocolate chips
- Preheat oven to 350F with rack on lower middle position. Generously grease and flour two 9″ nonstick cake pans along the bottom and sides. Gently tap off excess flour; set aside.
- In a large bowl, whisk together the egg, oil, buttermilk, Baileys, and coffee. Whisk until fully incorporated; set aside.
- In a separate bowl, whisk together the flour, sugar, cocoa, salt, and baking soda until well combined. Add dry mixture to the bowl with wet ingredients. Use hand whisk to gently stir mixture until no streaks/lumps of dry flour remain (some tiny lumps are fine.) Batter will be runny.
- Divide batter evenly between greased/floured cake pans, ensuring that pans have even distribution of batter. Bake 20-25 minutes or until toothpick inserted in center comes out with a few tender crumbs attached. Let cool completely in pans.
- Meanwhile, make the Frosting: Place a metal mixing bowl and beaters into fridge/freezer to chill 5 minutes. Add cold heavy cream, powdered sugar, and cold Baileys to the chilled bowl. Beat on medium-high until frosting holds together with stiff peaks.
- If dissolved gelatin is no longer liquid, microwave it for 5-10 seconds just until it becomes a lukewarm liquid (not hot.) Give the gelatin a stir and very gradually drizzle into the frosting bowl as you continue to beat on medium-high (try to drizzle gelatin into the beaters so it gets fully blended into the frosting. Cover and chill until ready to frost.
- Once cakes in pan have fully cooled, run a thin knife around the edges to loosen; carefully remove first cake from pan, and turn it onto serving plate. Frost with half of the frosting. Top with second round cake and remaining frosting on top. If desired, garnish with chocolate curls or chocolate chips. Cake keeps well covered in fridge.
If needed, pound hard on back of inverted cake pan to release cakes once cooled.
This cake’s texture and flavor become even better the next day, so if you want to make it completely the day before, including frosting/assembling, just cover airtight and chill finished caked until ready to serve.
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- Category: dessert
- Method: baking
- Cuisine: American
Keywords: Bailey's Irish Cream Cake, Irish Cream Chocolate Cake, Chocolate Cake