Baileys Chocolate Coffee Cake

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup Baileys Irish Cream
• 1 cup hot brewed coffee
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup cocoa powder
• 2 tablespoons Baileys Irish Cream
• 2-4 tablespoons heavy cream (to desired consistency)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting is crucial as it aerates the flour and ensures a light, fluffy cake. Set aside.
3. In another bowl, whisk the granulated sugar, brown sugar, and eggs until light and fluffy, about 2-3 minutes.
4. Mix in the buttermilk, vegetable oil, and vanilla extract until well combined, ensuring no lumps remain.
5. Gradually add the dry ingredients into the wet mixture, mixing until just combined.
6. Carefully stir in the Baileys Irish Cream and the hot brewed coffee.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
10. While the cakes cool, prepare the frosting. In a medium bowl, beat the softened butter until creamy.
11. Gradually add powdered sugar and cocoa powder, mixing well.
12. Pour in the Baileys Irish Cream and adjust the consistency with heavy cream as needed. Mix until smooth and fluffy.
13. Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top.
14. Place the second layer on top and frost the top and sides of the cake evenly.