Baileys Irish Cream Cake Recipe

How to make it

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• Mix all ingredients in your mixer.
• Start on Medium speed and when all is combined, turn the mixer up to High for 2 full minutes.
• Grease and flour an angel tube pan.
• Pour the batter in the pan. It will be rather thick and fluffy.
• Don't be alarmed by the color.
• It's sort of an odd color when it's unbaked, but it will look like a lovely chocolate color when it's done.
• Bake at 350 degrees for 55 minutes.
• Check with a toothpick to see that it's done.
• If no crumbs stick, you are set.
• Let the cake cool on your counter for 15 minutes.
• While it's cooling you can make the frosting. It's a simple ganache glaze.
• At the 15-minute point, turn your cake out onto a serving plate.
• GANACHE GLAZE
• Finely chop your chocolate.
• The better the chocolate, the richer the frosting; and the finer the chop, the faster it will melt.
• When chopped, put the chocolate in a heat-proof bowl. Heat the 4 oz of cream in a small sauce pan on Medium.
• When it's just starting to boil, take it off the heat and immediately pour it on your chopped chocolate.
• Stir with a whisk until the chocolate is completely melted.
• Your glaze will be a smooth, dark chocolate "syrup."
• While the cake and the ganache glaze are both still warm, drizzle the ganache over the top of the cake and let it slide down the sides of the cake.
• As the glaze cools it will firm up.
• Serving Suggestions: If you serve the cake within 2 hours, it should still be a bit warm and taste dreamy.
• It's also good when cool.