Make this indulgent Baileys cake, then check out our Baileys cheesecake, Baileys truffles, Baileys fudge and more Baileys recipes.
If you don’t have three 20cm cake tins, then divide the mixture between two and bake for 25-30 minutes or until firm.
Ingredients
- butter 250g, plus extra for the tin
- soft light brown sugar 200g
- dark chocolate 200g, cut into pieces, plus extra to decorate
- Baileys Irish cream 150ml
- self-raising flour 250g
- bicarbonate of soda 1 tsp
- cocoa powder 100g
- fine sea salt ½ tsp
- eggs 4 large
- yogurt 150g
BAILEYS BUTTERCREAM
- unsalted butter 250g, softened
- icing sugar 400g
- Baileys Irish cream 50ml
Method
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Step 1
Heat the oven to 180C/fan 160/gas 4. Butter and line the base and sides of three deep 20cm springform cake tins. Gently heat the butter, sugar and dark chocolate in a small pan until melted and combined. Pour in the Baileys and leave to cool slightly.
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Step 2
Mix together the flour, bicarb, cocoa powder and salt in a large bowl. Pour in the melted ingredients and mix well. Crack in the eggs and add the yogurt, then pour in 50ml of just-boiled water and stir to combine. Divide equally between the three tins and bake for 20 minutes until risen. Leave to cool completely in the tins.
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Step 3
To make the buttercream, beat the butter with an electric whisk until light and fluffy, then gradually add the icing sugar, a spoonful at a time, beating well between each inclusion. Continue to beat once all the sugar is in for 2-3 minutes for a light and fluffy frosting. Stir through the Baileys.
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Step 4
Put one of the sponges on a cake plate or stand, and spread the top with a 1cm-thick layer of icing. Repeat with the other two sponges. Use the remaining icing to ice the sides.
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Step 5
Finish by grating over lots of dark chocolate, then cut into slices to serve.
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Nutritional Information
- Kcals 794
- Fat 45.9g
- Saturates 28g
- Carbs 80.8g
- Sugars 63.5g
- Fibre 2.7g
- Protein 8.9g
- Salt 1.2g
