Moist Baileys Espresso Layer Cake

25 Sep

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It was my moms friends birthday a while back and I was asked to make a cake for the occasion. As per usual, I pounced on the opportunity to concoct a decadent cake with some delicious flavor combination! Both my mom and her friend adore baileys and have a slight addiction to coffee so I just had to inject these flavors that always work so amazingly together. I really wanted the baileys flavor to shine so I weakened the coffee and really amped up the baileys.

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And of course I had to smother it with a crazily indulgent cream cheese baileys frosting… Because what would any cake really be without its glue? 🙂 The cake I presented at the end was completely drool worthy and thank god it was for somebody else or I would have scoffed the lot! It was a light and airy cake but insanely moist. It was pitch black in colour which contrasted beautifully with the light and fluffy frosting. If you or any loved ones likes baileys and/or coffee whatsoever, go make this for them and you will forever be worshiped. Happy reining!

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Moist Baileys Espresso Layer Cake 

200g plain flour

200g caster sugar

75g cocoa powder

1 1/2tsp baking powder

1 1/2tsp baking soda

1/2tsp salt

2 eggs

125ml coffee, cooled (espresso or instant)

100ml baileys

1tsp vanilla extract

225ml buttermilk

100ml vegetable oil

For the Frosting:

1 x 300g tub cream cheese

60ml baileys

21/2tbsp cocoa powder

500g icing sugar, more or less depending on your desired consistency

  • Preheat the oven to 180ºc/350°f and grease and line 2 9inch sandwich cake pans.
  • Sift all the dry ingredients together in a big bowl.
  • Whisk the eggs, coffee, baileys, vanilla, buttermilk and oil in a large jug until combined.
  • Add the wet ingredients to the dry, a little bit at a time and whisk together by hand or with a mixer until everything is combined, scraping down the sides as needed. It is supposed to be quite liquidy so don’t worry.
  • Divide between the cake tins and bake in the oven for 20-30mins until a skewer inserted in the middle comes out with just a few moist crumbs on it.
  • Let cool for at least 30mins then remove from tin and let cool fully on wire racks.
  • Meanwhile make your frosting. With an electric mixer beat the cream cheese until smooth then add the baileys and cocoa powder. Gradually add in the icing sugar, beating well after each addition until you achieve the right consistency.
  • When the cakes are fully cooled use about 1/4 or a little more of the frosting to sandwich the cakes together and the rest to cover the top and sides.
  • Decorate however you wish and enjoy eat blissful bite!

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