Bailey's Irish Cream Chocolate Cake

With a bottle of Bailey's Irish Cream sitting warmly on my pantry's rack for quite a while, I've decided to open the bottle and try out this recipe; and the rest to enjoy it as an alcoholic beverage with ice.  I reduce the sugar in the cake recipe, as I know that the frosting will be sweet.  This is an interesting cake to make and indulge.

Ingredients:

(A)  Cake

3/4 cup granulated sugar

1 3/4 cup plain flour (sifted)

3/4 cup cocoa powder (sifted)

1 1/2 tsp. baking powder (sifted)

1 1/2 tsp. baking soda (sifted)

1/2 tsp. salt

3/4 cup milk (room temperature)

1/4 cup Bailey's Cream

1/2 cup corn oil

2 large eggs (room temperature)

1 cup boiling water/piping hot coffee (I use boiling water)

(B)  Frosting

225g. unsalted butter (room temperature)

2 3/4 cups icing sugar (sifted)

1 tsp. cocoa powder (sifted)

A pinch of salt

2 tbsp. Bailey's Cream

2 tbsp. whipping cream

Some shaved dark chocolate (for garnish)

Methods:

1. Grease a 9"x 13" rectangular cake pan with butter and sprinkle with some plain flour over the sides and bottom of the pan; pour off excess flour and set aside.
2. In a large bowl, whisk together granulated sugar, flour, cocoa powder, baking powder, baking soda and salt.
3. In a large measuring cup, add milk, Bailey's Cream, corn oil and eggs; whisk together with a fork.
4. Whisk the wet ingredients into the dry just until the streaks of flour disappear.  
5. Add boiling water/hot coffee a little bit at a time, whisking until blended. The batter will be very liquid.
6. Pour the batter into the prepared pan and bake in a preheated oven of 176 degree Celsius for about 30 minutes or until a wooden skewer inserted in the center comes out clean.  Remove the cake and place over a cooling rack to let it cool completely.

For the Frosting:

1. Using a stand mixer, beat the butter using medium-high speed until light and fluffy.
2. Add icing sugar, in three portions, and cocoa powder and mix until blended.
3. Add salt and Bailey's Cream and continue beating until incorporated.
4. Add whipping cream, starting with 1 tablespoon, adding more if necessary, to reach a spreadable consistency; and mix well until the frosting is fluffy and smooth.
5. Spread the frosting over the cake after it has cooled completely in the pan; and smooth out the top.
6. Shave some dark chocolate over the top of the frosting, slice and serve.  I did not serve immediately as I prefer the frosting to be set.  I put it in the fridge and covered.

Note:  

This cake can be stored in the fridge in airtight containers.  Let it come to room temperature about 10 minutes before slicing and serving.

This recipe is adapted from 'The Busy Baker' with some adjustments to suit my baking preferences.