Rich Chocolate Loaf Cake with Baileys Original Irish Cream Cream Cheese Frosting

Ingredients

This recipe contains 2.51 standard drinks

1 hour (plus cooling time)

10-12

Cake

• 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

Frosting - Loaf Cake

• 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

Frosting - Layer Cake

• 750g cream cheese
• 1½ tbs vanilla paste or extract
• ½ cup icing sugar
• 90ml (⅓ cup) Baileys Original Irish Cream
• Pinch sea salt
• Dark dutch processed cocoa powder for dusting

Method

Loaf Cake Version

1. Preheat your oven to 180C / 350F (fan forced).
2. In a large mixing bowl whisk together the olive oil, butter, sugar, and Baileys Original Irish Cream until combined.
3. Add the eggs and whisk until smooth.
4. Fold in the flour, baking powder, baking soda, sea salt, and sour cream/yoghurt.
5. 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.
6. Fold the warm chocolate mixture into the cake batter until completely mixed through.
7. Now pour the mixture into a paper-lined loaf tin 31cm (12inch) long and 13cm (5inch) wide and 8cm (3inch) in depth.
8. Bake the cake at 180C / 350F for 40 minutes.
9. Remove the cake from the oven and allow to cool before removing from the tin.
10. 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.
11. Top the cake with the frosting and using a spoon create large ‘swooshes’ in the frosting.
12. Dust with dark cocoa and serve. Store the cake in the fridge.

Layer Cake Version

1. Preheat your oven to 180C / 350F (fan forced).
2. In a large mixing bowl whisk together the olive oil, butter, sugar, and Baileys Original Irish Cream until combined.
3. Add the eggs and whisk until smooth.
4. Fold in the flour, baking powder, baking soda, sea salt, and sour cream/yoghurt.
5. 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.
6. Fold the warm chocolate mixture into the cake batter until completely mixed through.
7. Now pour the mixture into 2 x 20cm paper-lined round tins.
8. Bake the cakes at 180°C / 350°F for 20 minutes.
9. Remove the cakes from the oven and allow to cool before removing from the tin.
10. Wait until the cakes have 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.
11. Top one cake layer with roughly ⅓ of the frosting, smoothing to the edges.
12. Place the second layer on top, then add the remaining frosting and create large ‘swooshes’ using a spoon.
13. Dust with dark cocoa and serve. Store the cakes in the fridge.

Frosting

1. Using a stand mixer with the paddle attachment OR using hand beaters, beat the cream cheese until super smooth. 
2. Add the vanilla, icing sugar, pinch of salt, and beat until smooth. 
3. While beating the frosting gradually add the Baileys Original Irish Cream. Once incorporated beat until smooth. 
4. Set the frosting aside in the fridge until ready to use.