Baileys Chocolate Cake
“This version of Baileys Cake is a lazy-person-cake: no electric mixer required, just a whisk, a pot, two bowls and a sieve. The resulting cake is moist, but light in texture. It has a wonderful Baileys aroma and has a slight hint of Baileys. The chocolate did not overwhelm the Baileys this time and even though coffee is used, I couldn’t taste the coffee at all.” foodiebaker
8 ounces plain flour
1¼ teaspoon baking soda
½ teaspoon salt
3 ounces natural cocoa powder
10 ounces sugar
1 cup brewed strong coffee, can be hot or at room temperature
8 ounces butter, chopped, can be cold or at room temperature
1½ cups Baileys Irish Cream
1 teaspoon vanilla extract
Preheat the oven to 320°F.
Butter an 8 x 8 x 3-inch tin and line the bottom with baking parchment / paper.
Measure the plain flour, baking soda and salt in a small bowl.
Whisk the mixture with a wire whisk to distribute the baking soda and salt evenly.
In a small pot, measure the cocoa powder and sugar.
Add in the coffee and butter.
Heat the mixture on medium heat, and whisk frequently until all the butter has melted, and the
cocoa powder and sugar has dissolved.
Pour the cocoa-coffee into a large mixing bowl and let it rest for 10 minutes to cool down.
Stir in the Baileys.
Crack in one egg into the cocoa-coffee mixture and whisk it in until it has been fully
Whisk in the second egg then whisk in the vanilla extract.
Sift in the flour mixture and whisk in gently until all the flour has been incorporated.
The cake batter will be thin (very liquid) and bubbly (because of the reaction between the
baking soda and the cocoa powder).
Pour the cake batter into the prepared tin.
Lift up the tin and drop it on the table counter-top gently 3 to 5 times to remove excess air
Bake the cake for 1hour.
Cover the top of the cake with aluminum foil and continue baking for 30 minutes until a skewer
inserted into the centre of the cake come out with very little crumbs.
Place the cake tin on a wire rack and let it cool completely.
Slice, dust with icing sugar, and serve.
Enjoy this amazing recipe and many more visiting foodiebaker
Use only natural cocoa powder (not Dutch-processed cocoa powder) in this recipe – natural
cocoa powder is acidic and will react with the baking soda used.
The brand I used is Hershey’s natural unsweetened cocoa powder.
If you want to use Dutch-processed cocoa powder, omit the baking soda and substitute it with
baking powder (I’m not sure if you can substitute it on a 1:1 ratio, I’ve never tried before…)
Not a fan of Baileys? Substitute with Guiness – which is from the original recipe!