Chocolate Cake with Cappuccino and Baileys

Chocolate Cake with Cappuccino and Baileys Ingredients

A chocolate cake with cappuccino and Baileys is a decadent dessert that combines the rich flavors of chocolate, coffee, and Irish cream liqueur. Here’s a recipe for this delightful cake:

Ingredients:

For the Chocolate Cake:

1. 1 and 3/4 cups (220g) all-purpose flour
2. 1 and 1/2 cups (300g) granulated sugar
3. 3/4 cup (65g) unsweetened cocoa powder
4. 1 and 1/2 teaspoons baking powder
5. 1 and 1/2 teaspoons baking soda
6. 1 teaspoon salt
7. 2 large eggs
8. 1 cup (240ml) buttermilk
9. 1/2 cup (120ml) vegetable oil
10. 2 teaspoons pure vanilla extract
11. 1 cup (240ml) strong brewed coffee, cooled

For the Cappuccino Buttercream Frosting:

1. 1 cup (2 sticks or 230g) unsalted butter, softened
2. 4 cups (480g) powdered sugar
3. 2 tablespoons instant coffee granules (dissolved in 2 tablespoons of hot water)
4. 2 tablespoons unsweetened cocoa powder
5. 2-4 tablespoons Baileys Irish Cream (adjust to taste)

For Decoration (optional):

1. Chocolate shavings or cocoa powder
2. Coffee beans
3. Baileys Irish Cream for drizzling

How to Make Chocolate Cake with Cappuccino and Baileys

How to Make Chocolate Cake with Cappuccino and Baileys Instructions:

For the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed with an electric mixer until well combined, about 2 minutes.
4. Slowly add the brewed coffee and mix until the batter is smooth. The batter will be thin.
5. Pour the batter evenly into the prepared pans.
6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, remove the cakes from the pans and place them on a wire rack to cool completely.

For the Cappuccino Buttercream Frosting:

1. Dissolve the instant coffee granules in 2 tablespoons of hot water and let it cool.
2. In a separate mixing bowl, beat the softened butter until creamy.
3. Gradually add the powdered sugar, cocoa powder, and the cooled coffee mixture, and continue to beat until the frosting is smooth and fluffy.
4. Add Baileys Irish Cream to the frosting, starting with 2 tablespoons and adding more to taste. Mix until well incorporated.

Assembling the Cake:

1. Place one chocolate cake layer on a serving plate or cake stand.
2. Spread a layer of cappuccino buttercream frosting on top of the cake layer.
3. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
4. Decorate the cake with chocolate shavings, cocoa powder, coffee beans, and a drizzle of Baileys, if desired.
5. Slice and serve your delicious chocolate cake with cappuccino and Baileys. Enjoy!

This cake is a real treat for chocolate and coffee lovers, with a touch of Irish cream for extra indulgence.