This Decadent Baileys’ Chocolate Mudcake is an utterly rich chocolate mud cake is stacked full of all the good things in life.
Chocolate, butter and Baileys Original Irish Cream!
Very decadent – without the Halloween icing, it would make a perfect birthday cake for grown-ups, or a fancy grown-up morning tea cake for Mums! The Baileys Original Irish Cream gives the cake a deep richness making it extra yummy!
Baileys Chocolate Mudcake can be made ahead of time and frozen (un-iced) for up to a month.
PS. In the photo above, we doubled the Baileys’ Chocolate Mudcake recipe to make two (2) cakes.
Another PS.!!! Each cake is cut in half again to stack up. We also quadrupled the icing mixture (there is a LOT of icing on this cake!).
So if you wish to do the four layers as pictured, double the ingredients.
Decadent Baileys Chocolate Mudcake with Halloween Frosting
4
servings15
minutes20
minutes300
kcal35
minutesKeep the screen of your device on
Ingredients
- For Cake
200 gram Dark chocolate -chopped
250 gram Unsalted butter
90 ml Baileys Original Irish Cream
1.33 cups Self-raising flour
40 gram Cocoa powder
200 gram Caster sugar
4 Eggs-lightly beaten
1 tsp Vanilla extract
150 gram Cream cheese
- For Frosting
2 tbsp Baileys Original Irish Cream
100 gram Unsalted butter
1 cup Icing sugar
1 tsp Vanilla extract
1 Food colouring-in red and yellow, colour to suit
Directions
- How to Make This Decadent and Delicious Chocolate Mud Cake infused with Baileys Original Irish Cream:
- Preheat the oven to a slow 160 degrees. Grease a 22cm round cake tin with butter and flour, or alternatively line well with baking paper.
- Grab a large pot and 3/4 fill with water and place on the stove top to heat. Grab a glass bowl that will fit on top of the pot, and place the butter, chocolate pieces and Baileys Original Irish Cream in the bowl. Heat the mixture over the hot water (without touching the water) and gently stir the mixture until it is all melted together and smells amazing. If the bowl touches the hot water, the chocolate will burn. Once the mixture is nice and smooth, remove it from the heat and set it aside to cool down to room temperature.
- In another bowl, sift the flour and cocoa powder together and stir well. Set aside.
- In another bowl (yes THREE – but it’s worth it I promise!), beat together the eggs, vanilla and cream cheese. Using electric beaters, mix until the cream cheese is nearly mixed through. It will look a bit ‘curdled’ at first, but keep going. If there are tiny weeny little bits of cream cheese still there, that’s okay!
- Pour the eggy mixture into the flour and cocoa mixture. Beat well.
- Add the chocolately butter mixture and beat for 2-3 minutes with electric beaters until the mixture is really smooth.
- Pour into the greased cake tin and bake for 50 minutes or until a skewer comes out nice and clean.
- Allow the cake to cool in the tin for 5 minutes, before placing it on a wire rack to cool to room temperature. Whilst you are waiting for it to cool, make your Buttercream Frosting (Halloween Style!).
- Halloween Buttercream Frosting:
- Allow your butter to cool to room temperature. Place in a bowl, and beat with electric beaters until the butter is really pale and soft.
- Gradually add the sifted icing sugar and vanilla extract. Keep beating until the mixture is very light and fluffy.
- Add a few drops of red and a few drops of yellow food colouring so the Buttercream Frosting goes a lovely Halloween Orange. If you like, you can add 2 tablespoons of Baileys Original Irish Cream to flavour the icing.
- Serve with the delectable Baileys Original Ice Cream
- Putting it All Together:
- Place your cake in the freezer for 20 minutes or so, so it hardens slightly (this makes it easier to cut). Cut the cake in half. Using a generous amount of frosting, sandwich together the cakes, and ice the top.
- Use a gel pen icing (available from the cake mix section of most supermarkets) to make a spiderweb pattern on top.
- The perfect ‘Adults Only’ treat!
Have your say!