And just like that, it’s 2015! Can you believe it? I wasn’t even awake to usher in the new year. Sadly, I was in bed and asleep by 9 p.m. – that’s what happens when you have a few glasses of wine with dinner while under the weather. The good news? I slept 10 hours and woke up rested and refreshed on January 1, which was a good thing since Jason and I didn’t want to miss hot pot at my parents’ house.
It also meant I had enough energy to make dessert – Ina Garten’s double-layer chocolate cake, to be exact. As soon as I stumbled upon the recipe and read that Ina declared it “the most fabulous chocolate cake that I’ve ever made,” I couldn’t resist. But rather than go with chocolate frosting, I whipped up a Baileys-spiked buttercream for contrast in taste and appearance.
The result? A dark, moist and perfectly sweet cake that literally melts in your mouth. I’m not exaggerating. If you’re worried about overindulging, do as I do and bake a petite 6-inch cake. It’s the perfect size for a small gathering.
Recipe adapted from Food & Wine.
- ¾ cup + 2 tablespoons all-purpose flour, plus more for dusting
- 1 cup granulated sugar
- ¼ cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup buttermilk (see notes)
- ¼ cup vegetable oil
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup freshly brewed hot coffee
- 8 tablespoons unsalted butter, room temperature
- 1½ cups powdered sugar
- 3 tablespoons Baileys Irish cream
- dark chocolate baking chunks and mini white chocolate chips (optional)
- Preheat oven to 350 degrees.
- Butter two 6" round cake pans, line bottoms with parchment paper and butter the paper. Dust pans with flour, shake out excess and set aside.
- In a medium bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt, stirring with a whisk.
- In a separate bowl, combine the buttermilk, vegetable oil, egg and vanilla extract; mix well.
- Add the wet mixture to the flour mixture and beat with a mixer on medium speed until just combined.
- Add the hot coffee and beat on high speed until well blended.
- Pour batter into the prepared pans and bake cakes for 25 minutes or until a wooden skewer inserted into the center comes out clean. Let cakes cool in the pans for 30 minutes and then invert onto a wire rack. Remove parchment paper and let cakes cool completely.
- Place the butter in a medium bowl and beat with a mixer on high speed until light and fluffy. Slowly add the powdered sugar and continue to beat until well combined. Add the Baileys, 1 tablespoon at a time, beating well after each addition.
- Place one cake layer on a plate and top with about ½ cup buttercream, spreading it toward the edges. Top with second cake layer and about ½ cup buttercream, spreading it toward the edges. Spread a thin layer of buttercream on the sides.
- Garnish with dark chocolate baking chunks and mini white chocolate chips, if desired. Store cake loosely covered in the refrigerator.
Oh yum. I’m a big fan of Ina’s chocolate cake recipe, but adding a bailey’s frosting sounds like a delicious choice!
Anything with Bailey’s is an instant winner in my books.. this cake looks SO delicious!
Do you think i can make this as cupcakes to share for work?
I don’t see why not!