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A two-layer chocolate fudge cake with Baileys buttercream, and Baileys truffles. The MOST delicious Baileys cake ever!
One thing that I have been craving for ages is something Baileys themed. I posted my Baileys cupcakes recipe nearly two years ago, and its always been a favourable treat of mine. However, I wanted to make something that was a little bit more of a showstopper! Therefore, I decided to make a cake version of the Cupcakes. OH BOY, I wonder why I haven’t posted this beauty sooner!
I decided to merge my Baileys cupcakes with my chocolate fudge cake sponge as its just so dreamy. I wanted something very fudgey, delicious and rich to be able to merge with the wonderful Baileys buttercream. The chocolate sponge itself uses a coffee/dark chocolate base to create the BEST chocolate fudge cake sponge ever.
Honestly, its delicious. You don’t need a massive slice of it, so be warned! However, when you marry it with the creamy Baileys buttercream, it just creates a sensation of heaven. I made this into a Christmas recipe, as Baileys is very Christmas themed to me, but its suitable for a year round treat!
So, Baileys is one of those things that you probably either love or hate. I took some Baileys treats into work recently, and it was a controversial one… however, when its in an edible form, nearly everyone loves it! I can understand it in a way, as even when I was younger I just couldn’t hack drinking Baileys.
I adore making a Baileys hot chocolate these days, and even in other recipes like my no-bake Baileys cheesecake and my Baileys truffles, I just LOVEEEE it. For this particular recipe, I decided to use some shop bought Baileys truffles as I was a little pushed for time, but you can easily decorate it with some of my homemade Baileys truffles!
To be honest, its such an easily adaptable recipe you’ll adore it. I’ve tried this with the pumpkin spice Baileys, salted caramel Baileys and the chocolate Baileys and they all worked perfectly. I hope you all love this lil’ showstopper as much as I, and my taste testers did! Enjoy! x
- 225 g dark chocolate
- 225 g unsalted butter
- 1 tbsp ground coffee (instant)
- 175 g plain flour
- 25 g cocoa powder
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 200 g golden caster sugar
- 200 g light brown sugar
- 4 medium eggs
- 75 ml buttermilk
- 250 g unsalted butter (room temp)
- 600 g icing sugar
- 90-120 ml Baileys
- Baileys truffles
- Preheat your oven to 160C/140C fan and grease & line two 8″/20cm cake tins – leave to the side.
- In a heatproof bowl, microwave the dark chocolate & butter until melted – mine takes two minutes! Pour the coffee granules into 125ml boiling water and mix – add the coffee to the chocolate/butter mix and stir well until smooth!
- In a separate large bowl add the plain flour, cocoa powder, baking powder, bicarbonate of soda, golden caster sugar, and light brown sugar and mix well so the ingredients are all mixed with each other well!
- Mix the eggs with the buttermilk – add the chocolate mix & the egg mix to the dry ingredients and stir together, try not to over mix it – it should be thick but runny when finished and no flour lumps!
- Pour the mixture into the two tins and bake in the oven for 35-40 minutes (can take a little longer in some ovens) once baked leave to cool in the tin and remove afterwards, or leave for 10-15 minutes and cool on a wire rack for a softer cake.
- Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined, and add in the Baileys a spoonful at a time whilst beating.
- Beat for 5 minutes until a silky lovely buttercream texture is produced. Be careful with adding all the Baileys at the same time as it might split – I used 7 tbsp.
- Get your first cake, and pipe on some buttercream using a 2d closed star piping tip and then add your second cake. Repeat the process, and decorate the top layer with some extra swirls of the buttercream.
- Sprinkle on some sprinkles, and add on some Baileys truffles! Enjoy!
- This recipe does contain coffee, but don’t fear, you can’t taste the coffee. I still 100% recommend including it in the recipe. You MUST also use dark chocolate in the sponge, otherwise the mixture will be too thin.
- You can of course use other Irish Cream liqueurs, but I much prefer Baileys! Also, try some of the other flavoured Baileys as they all work the same!
- This chocolate sponge is originally based on a recipe from BBC Good Food. The Baileys buttercream came from my Baileys Cupcakes post!
- This cake will last in an airtight container for 3 days!
Find my other recipes on my Recipes Page!
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