For this week's new recipe I teamed up with the guys from Baileys and created this deliciously rich and moist chocolate cake with smooth creamy cheese frosting and dusted with dark rich cocoa powder.
I tested many, many variations including a dense brownie-type cake but this 'airy' version was the winner!
We used it for Mike's birthday + I also made an ice-cream cake with some of the leftovers by mixing the cake and frosting through vanilla ice-cream and dusting with cocoa before serving.
Feel free to make and assemble this a day ahead of time and store in the fridge.
Enjoy the recipe and of course drink responsibly. Let me know if you have any questions.
- ½ cup olive oil
- ¼ cup softened butter
- 1½ cups raw sugar (granulated sugar)
- 125ml (½ cup) Baileys Original Irish Cream
- 2 eggs
- 2 cups plain flour
- 2 tsp baking powder
- 1½ tsp bi-carb soda
- 1 tsp sea salt
- ½ cup sour cream OR unsweetened thick yoghurt
- 100g dark chocolate, finely chopped
- ½ cup dutch processed cocoa powder (dark rich cocoa)
- 1 tbs instant coffee powder
- 1 cup boiling hot water
- 500g cream cheese
- 1 tbs vanilla paste or extract
- ⅓ cup icing sugar
- 65ml (¼ cup) Baileys Original Irish Cream
- Pinch sea salt
- Dark dutch processed cocoa powder for dusting
- Preheat your oven to 180C / 350F (fan forced).
- In a large mixing bowl whisk together the olive oil, butter, sugar, and Baileys Original Irish Cream until combined.
- Add the eggs and whisk until smooth.
- Fold in the flour, baking powder, baking soda, sea salt, and sour cream/yoghurt.
- In a separate bowl add the finely chopped dark chocolate, cocoa, instant coffee, and the boiling water, then stir to combine and until the chocolate has melted.
- Fold the warm chocolate mixture into the cake batter until completely mixed through.
- Now pour the mixture into a paper-lined loaf tin 31cm (12inch) long and 13cm (5inch) wide and 8cm (3inch) in depth.
- Bake the cake at 180C / 350F for 40 minutes.
- Remove the cake from the oven and allow to cool before removing from the tin.
- Wait until the cake has completely cooled before frosting. To speed up the cooling process pop the cake into the fridge or freezer for a few hours until cool to touch.
- Top the cake with the frosting and using a spoon create large ‘swooshes’ in the frosting.
- Dust with dark cocoa and serve. Store the cake in the fridge.
- Using a stand mixer with the paddle attachment OR using hand beaters, beat the cream cheese until super smooth.
- Add the vanilla, icing sugar, pinch of salt, and beat until smooth.
- While beating the frosting gradually add the Baileys Original Irish Cream. Once incorporated beat until smooth.
- Set the frosting aside in the fridge until ready to use.