Irish chocolate cake with Baileys buttercream frosting

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 3/4 cup Cocoa powder, unsweetened
  • 1 1/2 cups Granulated sugar, fine
  • 3 cups Powdered sugar
  • 1 tsp Salt
  • 8 oz Semi-sweet chocolate

• Dairy

  • 1/3 cup Baileys irish cream
  • 8 oz Irish butter, unsalted
  • 1 cup Milk

• Other

  • [/b]1 1/2 cups unsalted Irish butter, room temperature

Found on culinaryginger.com

Description

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup unsweetened cocoa powder
• 8 ounces semi-sweet chocolate, chopped finely
• 8 ounces unsalted Irish butter, room temperature
• 1 1/2 cups fine granulated sugar
• 4 large eggs, room temperature
• 1 cup milk
• 1 1/2 cups unsalted Irish butter, room temperature
• 3 cups powdered sugar
• 1/3 cup Baileys Irish cream

Directions

• Position oven rack to center of oven and preheat to 325 degrees F.
• Line the bottom of a 10 inch round cake tin with parchment paper and grease the sides.
• To a mixing bowl, sift together the flour, baking powder, salt and cocoa,set aside.
• Add the chocolate to a microwave-safe bowl. Microwave on high in 30 second increments, stirring in between until melted.
• To a large bowl beat the butter and sugar until light and fluffy, about 4 to 5 minutes.
• Add the eggs to the butter and sugar one-at-a-time while beating then the milk.
• Fold in the flour mix and chocolate into the butter mix and fold until well mixed.
• Pour the batter into the prepared cake pan and bake for 50 minutes to 1 hour (depending how your oven is calibrated) until a toothpick comes out clean when inserted in the center.
• Remove the cake from the oven and allow to cool in the pan for 10 minutes.
• Turn the cake onto a wire cooling rack and remove the parchment paper. Allow to cool completely.
• Once cool, cut the cake in half to make 2 cake layers.
• Add the butter and sugar to a large bowl and beat until light and fluffy.
• Stir in the Baileys until well mixed.
• Using a spatula, spread half of the frosting onto the top of one of the cakes. Place the other layer on top and spread the top and sides with the remaining frosting.
• Allow the cake to rest for 20 minutes before slicing.