Ultra-Moist Chocolate Cake with Baileys Cream
Indulge in a rich and moist chocolate cake topped with a delightful Baileys-infused cream for a perfect dessert experience.
Ingredients
For the Cake
- 1.75 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
For the Baileys Cream
- 1 cup heavy whipping cream
- 0.25 cups powdered sugar
- 0.25 cups Baileys Irish Cream
Instructions
Preparation
- Preheat your oven to 350°F (or 175°C). Prepare two 9-inch round cake pans by greasing them and adding a dusting of flour.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the flour mixture. Mix until just combined, then stir in the boiling water.
Baking
- Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick comes out clean. Let them cool in the pans for about 10 minutes before transferring to wire racks.
Making Baileys Cream
- While the cakes cool, whip the heavy cream in a chilled bowl until soft peaks form. Add the powdered sugar and Baileys, and continue whipping until stiff peaks form.
Assembly
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of Baileys cream on top, add the second layer, and frost the top and sides with remaining cream.
Notes
Don’t rush the cooling process to avoid a messy frosting. For an extra flavor boost, consider adding espresso powder to the batter.