A thick and fudgey baileys loaf cake with a chocolate fudge cake, baileys chocolate fudge frosting and more!
So we are all here for a little bit of festive Baileys baking right?! Because this cake is going to change your life with how delightfully delicious it is. Honestly, it’s incredible.
Cake
I have been asked over and over to do a baileys loaf cake, but I really wanted to level it up and make it out of this worldly. I went with the idea of a chocolate fudge cake and it worked spectacularly. There is just something different about chocolate fudge cakes that always wins.
The cake has a slightly denser texture than a normal chocolate sponge, but that is what you are after; fudge cakes should be like this. They naturally use a lot more ingredients, but trust me, it’s worth it. The recipe is just like my chocolate fudge loaf cake and I am in love.
Instead of using the stereotypical buttermilk, I used baileys mixed with lemon juice. This gave a slightly hint of baileys, but of course you can just use regular buttermilk if you want and stick with baileys in the frosting.
The coffee is so important as it brings out the flavour of the chocolate – don’t worry though you coffee haters, you can’t taste coffee. It’s so important to include it for best results.
The Tin
As it’s a loaf cake, the loaf tin is SO important; obviously. The annoying thing about loaf tins though is that they can really vary in size, even if you find that they are called the same thing.
I recommend a 2lb loaf tin, but you must only fill your tin to 2/3 full before putting in the oven. Any leftover mix can make some delicious cupcakes (bake time 22 minutes). This is the tin I use anyway, and I have no problems with it.
Frosting
For the frosting, it also follows the idea of my chocolate fudge loaf cake and my chocolate fudge cake with one of the best chocolate frostings you will ever make. Usually I use evaporated milk to level up the frosting, but obviously as this is a baileys themed bake, this recipe uses Baileys instead.
It is SO important to use block butter for the frosting as you are adding extra liquid. If you use a baking spread or margarine you may struggle to not have a buttercream soup, which no-one wants.
I always use my stand mixer to make frostings, partly because I’m lazy, but also because they are really good at it. I use the beater attachment and just really beat it well for a silky smooth frosting. If you are doing it by hand, it will still work perfectly, you will just need to beat it like crazy to get that same texture.
Baileys
I used the original Baileys because in my opinion, it’s the best. It’s iconic, it’s timeless, and I am obsessed. You can of course use any flavour you want though. This recipe works super well with all of them as the liquid is basically the same, just a different flavour.
Part of the charm of using Baileys is that because it’s so thick and creamy it works wonders with baking, and I adore it. Other cream based liqueurs would also work really well, just add them slowly to make sure it incorporates well when mixing in.
Tips & Tricks
- Make sure to only fill your tin 2/3 full as loaf tins vary drastically in size
- Use block butter for the frosting so it stays thick
- This cake lasts for 3-4+ days at room temp, or freezes well for 3+ months.
- For this recipe I used
Baileys Loaf Cake!
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Ingredients
The Cake
- 175 g dark chocolate
- 175 g unsalted butter
- 2 tsps instant coffee
- 100 ml boiling water
- 135 g plain flour
- 25 g cocoa powder
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 300 g light brown sugar (or caster sugar)
- 3 medium eggs
- 75 ml baileys (+1 tsp lemon juice mixed in)
The Frosting
- 125 g unsalted butter (room temp – not spread)
- 250 g icing sugar
- 25 g cocoa powder
- 1/2 tsp vanilla (optional)
- 50-75 ml baileys
Decorations
- Sprinkles
- Truffles
Instructions
Cake
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Preheat your oven to 180ºc/160ºfan, and line a 2lb loaf tin!
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In a microwave proof bowl, add the chocolate and butter and heat and mix until melted.
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Add the coffee granules to a mug, and pour over the boiling water and mix until smooth – add the coffee mix into the chocolate and mix until smooth.
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In a separate bowl, add the flour, cocoa powder, baking powder, bicarbonate of soda and sugar to a large bowl and whisk until distributed.
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In another bowl, mix together the baileys and lemon juice, and eggs.
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Add the three mixes together – I pour the chocolate/coffee mix and the egg/baileys and lemon juice mix into the dry ingredients and fold until smooth. You do not need to use a stand mixer as you may over-mix it.
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Pour the mixture into the lined 2lb loaf tin – bake in the oven for 55-60 minutes, or until baked through!
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Leave to cool fully once baked!
Frosting
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Make sure your butter is at room temperature!
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Beat the butter on it’s own for a few minutes to soften!
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Add in the icing sugar and cocoa powder 1/2 at a time, and beat until combined.
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Add the vanilla, and then the baileys a little at a time beating fully in-between each go!
Decoration
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Pipe the frosting onto the top of the loaf cake, and then decorate how you want with sprinkles and truffles
Notes
- Make sure to only fill your tin 2/3 full as loaf tins vary drastically in size
- Use block butter for the frosting so it stays thick
- This cake lasts for 3-4+ days at room temp, or freezes well for 3+ months.
- For this recipe I used
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