samsammys's Profile
Bailey's Irish Cream Cake
My first attempt at this cake was last night. The only changes to the recipe I made were to use two cake pans instead of three and mixed the eggs and sugar together instead of the sugar in with flour. Oh and I didn't have enough block chocolate so I had to substitute with cocoa powder/butter.
It tastes wonderful. And the cake is HEAVY! So heavy that I want to change the glaze to a lighter whipped sort of frosting. Is it supposed to be heavy? I'm sure it's not supposed to be gritty....any thoughts?
Cake Recipe:
12 -1 oz. squares unsweetened chocolate
1 c. plus butter, room temperature
1-1/2 c. Bailey's Irish Cream
1 c. milk
3 lg. Eggs
2 tsp. vanilla extract
2-2/3 c. all-purpose flour
2 c. sugar
1-1/4 tsp. baking soda
1/2 tsp. salt
Preheat oven to 325F. Grease three 9-inch round cake pans.
In a heavy 4-quart saucepan over low heat, heat 12 squares unsweetened chocolate, 1 cup of butter, Irish Cream and milk, stirring frequently, until melted and smooth. Remove from heat; cool slightly.
In a large bowl, with electric mixer on medium speed, beat eggs and vanilla extract. Gradually beat in warm chocolate mixture. Add flour, sugar, baking soda and salt; continue beating until batter is smooth and well blended.
Pour batter evenly into 3 cake pans. Bake at 325F for 25 to 30 minutes until toothpick inserted in the center comes out clean.
Roux (sp?) or heavy cream?
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