Sometimes, just sometimes, when you bake something, you know baking fairies are hovering around you in your kitchen.




There’s a magical feeling in the air. Everything works just the way it’s supposed to.




You’ll find yourself smiling.




And you’ll know because the cake will bake evenly, and to just the right degree – firm, yet soft.




The frosting will almost whip itself up into a fluffy bowl of creamy, delicious goodness.




And when you cut a slice and taste it, you’ll know you’ve been given special baking blessings.




This is what happened with this wonderful cake.







Look how the yummy whipped frosting peeps out so sweetly.







The cake itself was buttery and soft, with a hint of cinnamon and chocolate. The frosting, loaded with Baileys was sweet and so decadent.







And look, just look at this slice.







Come to Momma.







If you love Baileys, you will love this. It’s an explosion of subtle flavours in your mouth- sometimes coffee, sometimes sugary, sometimes chocolaty.







It’s really quite simple to make too! Give it a whirl and see 🙂




The Ulimate Baileys Cake




Largely adapted from: Irish Genealogy Toolkit




Prep time: 25 mins
Cook time: 45-50 mins
Serves: 10




Ingredients:




For the cake




100 g butter, softened, plus a little extra for greasing
1 tsp salt
1 tsp cinnamon
1 heaped tsp cocoa powder
175 g plain flour
1 tsp baking powder
200 caster sugar
2 eggs, separated
120 ml Baileys (any flavour)
a big handful of chocolate chips




For the frosting




75 g butter, softened
175 g icing sugar, plus a little more if needed
2 tbsp Baileys




For the icing top




100 g icing sugar
2 tsp Baileys, plus a little more if needed




Method:




For the cake




1. Preheat the oven to 180º C and grease a 6 inch round tin (with a removable base) with butter. Sift together the the salt, cinnamon, cocoa powder, flour, and baking powder. Set aside.
2. Whisk the butter and sugar together in a large bowl. Add the egg yolks and mix well again. Now add the flour mixture and the Baileys alternately, in small quantities, mixing well until you have a smooth batter.
3. Whisk the egg whites until stiff. Mix one spoon of the stiff whites into the batter and stir vigorously. Then add the rest of the egg whites and fold into the batter very gently.
4. Pour the batter into the greased tin and bake for 45-50 minutes. Remove from the oven and leave to cool in the tin. Once cool, remove and leave on a wire rack, before slicing in half horizontally.




For the frosting




Whisk together all the ingredients, adding a little more sugar if you like it stiffer. Set aside.




For the icing top




Mix together the ingredients until you have a sludgy icing mixture. Set aside.




To assemble




1. Place the bottom layer of the cake on a serving plate. Spread the frosting evenly over this layer, and cover with the top layer.
2. Pour the icing over the top layer, and immediately scatter over the chocolate chips. Cut into slices and serve.




Thank you my baking fairies. Please make my house your home 🙂