Recipe

Baileys Irish Cream Cake Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years, 1 month ago Zola's really dreamy chocolate cake made with Bailey's Irish cream. Chocolate and Baileys can't be beat! Prep:20m Cook:55m Servings:12	Mystic_rive
	creamy easy delicious

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Fans

henrie

tannzzi

pat2me

kukla

theoldrecl

Ingredients

1 box chocolate cake mix

1 box (3.4 oz) instant chocolate pudding

3/4 cup sour cream (lite is fine, or regular)

1/3 cup canola or corn oil

3/4 cup Bailey's Irish Cream (or other cream liqueur) (If you do not bake with liquor, I'm sorry, but I do not know a substitute for this one.)

3 eggs or 3/4 cup egg substitute

Ganache Glaze

4 oz. whipping cream

8 oz. chopped bittersweet chocolate

Directions

Mix all ingredients in your mixer.

Start on Medium speed and when all is combined, turn the mixer up to High for 2 full minutes.

Grease and flour an angel tube pan.

Pour the batter in the pan. It will be rather thick and fluffy.

Don't be alarmed by the color.

It's sort of an odd color when it's unbaked, but it will look like a lovely chocolate color when it's done.

Bake at 350 degrees for 55 minutes.

Check with a toothpick to see that it's done.

If no crumbs stick, you are set.

Let the cake cool on your counter for 15 minutes.

While it's cooling you can make the frosting. It's a simple ganache glaze.

At the 15-minute point, turn your cake out onto a serving plate.

GANACHE GLAZE

Finely chop your chocolate.

The better the chocolate, the richer the frosting; and the finer the chop, the faster it will melt.

When chopped, put the chocolate in a heat-proof bowl. Heat the 4 oz of cream in a small sauce pan on Medium.

When it's just starting to boil, take it off the heat and immediately pour it on your chopped chocolate.

Stir with a whisk until the chocolate is completely melted.

Your glaze will be a smooth, dark chocolate "syrup."

While the cake and the ganache glaze are both still warm, drizzle the ganache over the top of the cake and let it slide down the sides of the cake.

As the glaze cools it will firm up.

Serving Suggestions: If you serve the cake within 2 hours, it should still be a bit warm and taste dreamy.

It's also good when cool.

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Comments

henrie 2 years, 1 month ago said:
Sounds to die for, bookmarking this one to make, great post, thanks for sharing with us all.

grizzlybear 2 years, 1 month ago said:
OH MAN I GOTTO TRY THIS.YEA BUDDY

kukla 2 years, 1 month ago said:
Well, I do bake with liquor....and, I do NOT deny the "cook" a wee dram too! Great post, my dear :)

tcvillegas 2 years, 1 month ago said:
Now we're talking!!!! Can't wait to try this!

canzi 1 year, 11 months ago said:
I am pretty sure I love all your recipes!

angelgirl94 1 year, 9 months ago said:
I have an Irish Cream Cake recipe that calls for yellow cake mix. Can't wait to try this one. Thanks for sharing. :)

pat2me 11 months ago said:
I just made this....it is 7:30 in the morning and I want to cut into it right now!!!!!

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Alterations

djmicheals 1 year, 1 month ago said:
I make a cake very similar to this. In place of the bundt pan, I use a 9x13 pan. I also add caramel, sweetened condensed milk, whipped topping, and caramel pecan icing.

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