Description
This Baileys Loaf Cake is a rich and indulgent chocolate cake infused with the smooth flavors of Baileys Irish Cream and a hint of coffee. Moist and decadent, it’s topped with a luscious Baileys chocolate frosting, decorated with sprinkles and truffles, making it a perfect dessert for gatherings or a special treat.
Ingredients
Cake
- 175 g dark chocolate
- 175 g unsalted butter
- 2 tsps instant coffee
- 100 ml boiling water
- 135 g plain flour
- 25 g cocoa powder
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 300 g light brown sugar (or caster sugar)
- 3 medium eggs
- 75 ml Baileys Irish Cream
- 1 tsp lemon juice (mixed with Baileys)
Frosting
- 125 g unsalted butter (room temperature, not spread)
- 250 g icing sugar
- 25 g cocoa powder
- 1/2 tsp vanilla extract (optional)
- 50-75 ml Baileys Irish Cream
Decoration
- Sprinkles
- Truffles
Instructions
- Prepare the Oven and Tin: Preheat your oven to 180ºC (160ºC fan) and line a 2 lb loaf tin with baking paper or grease it well.
- Melt Chocolate and Butter: In a microwave-safe bowl, combine the dark chocolate and 175 g unsalted butter. Heat in short bursts, stirring in between, until completely melted and smooth.
- Make Coffee Mixture: Dissolve the instant coffee granules in the boiling water, stirring until fully dissolved. Add this coffee mixture into the melted chocolate and butter, stirring well until smooth.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, cocoa powder, baking powder, bicarbonate of soda, and sugar until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs with the Baileys Irish Cream and lemon juice until fully combined.
- Combine All:** Pour the chocolate & coffee mixture and the Baileys & egg mixture into the bowl with the dry ingredients. Gently fold everything together using a spatula until the batter is smooth and fully combined. Avoid over-mixing to ensure a tender texture.
- Bake the Cake: Pour the batter into the prepared loaf tin and place it in the oven. Bake for 55-60 minutes, or until a skewer inserted in the center comes out clean. Remove from oven and allow to cool completely in the tin.
- Prepare Frosting: Beat the room temperature 125 g unsalted butter on its own until softened and creamy. Gradually add the icing sugar and 25 g cocoa powder in two batches, beating well after each addition to combine thoroughly.
- Add Flavors to Frosting: Add the optional vanilla extract, then slowly add 50-75 ml Baileys Irish Cream a little at a time, beating fully after each addition until the frosting is smooth and spreadable.
- Decorate the Cake: Pipe or spread the frosting evenly over the cooled loaf cake. Decorate the top with sprinkles and truffles as desired for a festive finish.
Notes
- Ensure the butter for frosting is at room temperature to achieve a smooth frosting consistency.
- You can substitute caster sugar if light brown sugar is not available; the texture will remain slightly different but still delicious.
- The lemon juice added to Baileys helps to balance the sweetness and can be omitted if preferred.
- Do not overmix the batter to prevent the cake from becoming dense.
- Use a skewer or toothpick to check doneness; it should come out clean or with a few moist crumbs.
- Leftover cake can be stored in an airtight container at room temperature for 3 days or refrigerated for up to a week.
