Get ready to dig into this delightfully magical Bailey’s Irish Cream Chocolate Cake!
Throw on some green clothes, turn on that Celtic music and do a little jig as you celebrate St. Patrick’s Day by making this wonderful cake.
Well, at least it would be fun to make a cake this way! And for me, as part of my Irish heritage, well, I had to post something scrumptious and beyond delicious to celebrate this traditional and fun March holiday.
This cake is not green in color, nor is it decorated with shiny shamrocks or cute leaping leprechauns. However, one bite of this rustic, yet sophisticated Bailey’s Irish Cream Chocolate Cake will instantly bring you the luck of the Irish!
I’m just saying, this cake is legendary good! You may even become the saint of your kitchen and household for making it for your family and friends. Not sure if they make this cake in Ireland, but they should!
As well, you may just get a wee bit tipsy as it incorporates Bailey’s Irish Cream in every layer! You start with a rich Bailey’s one-layer chocolate cake, topped off with silky Bailey’s chocolate ganache, and smothered with creamy Bailey’s whipped cream!
And surprisingly, this cake is not too sweet. I think this is partly because the cake layer has coffee added which gives it a nice balance and the whipped cream has a very small amount of sugar.
Come on now, be a bit mischievous – you still have time to bake this cake to celebrate this special day! And maybe, just maybe, you will find your new pot of gold at the end of the beautiful rainbow! Yes, Irish cream spiked chocolate will be the new gold!
Bailey's Irish Cream Chocolate Cake
By: Sheila | Sweet Baked Life 
Ingredients
Cake:
3/4 cup all purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1/4 cup freshly brewed espresso coffee
1/4 cup Bailey’s Irish Creme
Ganache:
4 oz. semi-sweet chocolate, chopped
2 tablespoons heavy whipping cream
2 tablespoons Bailey’s Irish Creme
Whipped Cream:
1 cup heaving whipping cream
1 teaspoon confectioners’ sugar
2 tablespoons Bailey’s Irish Creme
1/2 teaspoon pure vanilla extract
cocoa powder and chopped semi-sweet chocolate for garnish
Instructions:
Preheat your oven to 350 degrees. Prepare an 8-inch round cake pan with non-stick spray, then line with parchment paper and spray again.
To a large bowl of an electric mixer with the paddle attachment, add the flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix at low speed until combined. In a separate medium bowl, whisk together the buttermilk, oil, eggs, vanilla and Bailey’s. With the mixer on low speed, slowly add the wet ingredients to the dry until just incorporated, and then slowly beat in the hot espresso until fully incorporated. Pour the batter into the prepared pan and bake for approximately 30-35 minutes, until a toothpick inserted in the center comes out clean. When done, transfer to a wire rack and let cool for 15 minutes.
While the cake is cooling, make the ganache. In a small microwave safe bowl, add the chocolate and heavy cream. Microwave for 30 seconds. Stir. If chocolate is not completely melted, continue to microwave in 15 second intervals and stirring in between, until completely melted and smooth. Add the Bailey’s and stir until completely incorporated.
After the cake has cooled. Remove from the pan and peel off the parchment paper. Place the cake on a serving plate. Pour the ganache on the top and spread evenly with an offset spatula, then place the cake in the refrigerator to let the ganache firm up.
To make the whipped cream; place the heavy cream in a large bowl of an electric mixer with the whisk attachment, and beat on high speed. Gradually add the confectioner’s sugar and continue beating. Then slowly add the vanilla and Bailey’s and continue to beat until soft peaks form. Remove cake from refrigerator and add the whipped cream to the top. Dust with cocoa powder and garnish with a few pieces of chopped semi-sweet chocolate.
Now get your fork ready to indulge in this divine Bailey’s Irish Cream Chocolate Cake!
Oh and one more thing, this special Irish day is also shared with my 3rd Blogiversary! So thanks to all of you, my friends, fellow bakers, loyal readers, and family for sharing my journey with me. xxoo
Happy St. Patrick’s Day!!!
Dance as if no one were watching, Sing as if no one were listening, And live every day as if it were your last.
{recipe adapted and inspired from Ina Garten & Half Baked Harvest}
Sweet Baked Life 
Yum! This cake looks wonderful! 🙂 Happy St. Pat’s Day!
Thanks Nancy! Happy St. Pat’s Day to you too!!! 🙂
Wow, that cake looks so rich and full of flavor! I’m a huge fan of Baileys so of course this caught my eye. I’m wishing I had a big slice right now!
Thanks so much! It’s a must try for sure, especially because of the Bailey’s!!!!! 🙂
You had me at the word Baileys Sheila – wow I bet this went down a treat!
Hi Laura! Yes, it was so moist and yummy! Definitely a keeper, will be making it again soon!!! 🙂