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–+ servings
Baileys Chocolate Coffee Cake

Heavenly Baileys Chocolate Coffee Cake for Pure Indulgence

This decadent Baileys Chocolate Coffee Cake merges rich cocoa and coffee flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Swap with gluten-free flour for a gluten-free version
  • 1.75 cups granulated sugar Consider using brown sugar for extra richness
  • 0.75 cups cocoa powder Opt for unsweetened cocoa for balanced sweetness
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon salt
  • 2 large eggs Substitute with flax eggs for a vegan alternative
  • 1 cup whole milk Almond milk works for a dairy-free option
  • 1 cup brewed coffee Use strong brewed coffee or espresso for a bolder taste
  • 0.5 cups vegetable oil Melted butter can replace it for richer flavor
  • 2 teaspoons vanilla extract Use pure vanilla for the best taste
  • 0.5 cups Baileys Irish Cream Use an Irish cream-flavored coffee creamer for a non-alcoholic version
For the Frosting
  • 0.5 cups unsalted butter Allow to soften for better mixing
  • 4 cups powdered sugar
For the Ganache
  • 1 cup chocolate chips/chopped chocolate Use dark chocolate for an intense flavor
  • 0.5 cups heavy cream Coconut cream is a great dairy-free substitute

Equipment

  • mixing bowl
  • Whisk
  • Cake Pans
  • Parchment paper
  • Small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter or cooking spray.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 ¾ cups of granulated sugar, ¾ cup of cocoa powder, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and ½ teaspoon of salt.
  3. Add 2 large eggs, 1 cup of whole milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry mixture.
  4. Stir in 1 cup of brewed coffee and ½ cup of Baileys Irish Cream to the batter.
  5. Divide the batter evenly between the prepared cake pans and bake for 30–35 minutes.
  6. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring to wire racks.
  7. Beat ½ cup of softened unsalted butter until creamy, then gradually add 4 cups of powdered sugar, mixing until smooth.
  8. Add 2 tablespoons of Baileys Irish Cream to the frosting, mixing well after each addition.
  9. Place one cake layer on a serving plate and generously frost the top. Place the second cake layer on top and frost the sides.
  10. In a small saucepan, gently heat 1 cup of chocolate chips and ½ cup of heavy cream until melted and smooth.
  11. Pour the ganache over the frosted cake and allow it to set for about 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Cool the coffee completely before adding it to the batter for better texture. Store the cake at room temperature for up to 1 day.

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