Below is an abbreviated version of the recipe.
Please check out the full recipe and others on our blog, Kitch-n-Crafts!
I am a firm believer that cake is a must on birthdays. Young, old, and in between, I think that everyone should be able to dig into a fluffy slice of cake on their big day! With that being said, as people get older (and wiser, of course) their cake should follow suit and become more flavorful and should, perhaps, include a little alcohol.
Step 1: Recipe
Chocolate Espresso Cake with Bailey’s Buttercream
Makes one 8-inch cake (2 layers)
- 1 cup all-purpose flour
- 1 cup cake flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. espresso powder
- 1/2 cup whole milk
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 2 tsp. vanilla extract
- 1 cup boiling water
- 2 cups unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup Bailey’s Irish Cream
- 4 oz. semisweet chocolate chips
- 1/3 cup heavy cream
Buttercream for Decorating
- 1/2 cup unsalted butter
- 3/4 cup powdered sugar
- 3 Tbsp. heavy cream
- Red food coloring
- Preheat oven to 350 degrees and prepare two 8-inch cake pans with cooking spray, parchment, and cocoa powder
- For Cake: Add dry ingredients to the bowl of a stand mixer and whisk together until just combined
- Add milks, oil, eggs and vanilla to the flour mixture and stir on medium speed until combined. Reduce speed and slowly add boiling water to the mixture.
- Distribute cake batter between pans, and bake 30-35 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes and then remove to finish cooling
- For Buttercream: Beat butter in the bowl of a stand mixture until light and fluffy.
- Add powdered sugar a half cup at a time, alternating with the addition of Bailey’s a little at a time.
- Make ganache by heating heavy cream in a microwave (watch carefully), pouring hot cream over the chocolate chips, and stirring until combined.
- Once cakes have cooled completely, begin frosting with Bailey’s buttercream and adding cooled chocolate ganache between layers.
- After cake has been frosted, make more ganache and pour on top of the cake allowing it to drip down the side.
- For the rosettes, use Wilton tip #32 and Ateco tip #824 (or any open star tips you like!).
Step 2: Eat It!
Now that the cake is baked, eat it and enjoy it, and don't forget to comment below and let us know about your experience.
This is an entry in the
Sweet Treats Challenge