I want to start this blog saying that I am thrilled to be featured for this recipe at The Chocoholics’ Buffet today. This amazing event takes place on April 20th, 2013 at The Gates on Roblin and proceeds raised will benefit The United Way of Winnipeg.
I, personally, can’t think of a better way to help out a great cause. Be sure to wear your loose pants and pick up your tickets here.
Chocolate. They say that just eating is enough to stroke the pleasure sensors in your brain and create good feelings.
Irish Cream. Something I enjoy in my coffee or on ice but not something I’ve ever worked with beyond a nip in my evening cappuccino every so often.
I’m not so completely out of the loop that I don’t know that the makers of Bailey’s Irish Cream have recipes featured on their website but while I’ve browsed I’ve never made any of them.
However, into my hot little hands this week came a bottle of White Chocolate Irish Cream from Shannon’s and I was reflecting on my Triple Chocolate Bribe brownies about getting more than one version of chocolate into a recipe and decided that I would do the liqueur proud and use it in a chocolate cake.
When I was younger I had managed to bake the perfect (in my dad’s opinion) chocolate cake. It was so moist and I’ve never been able to attain it with any cake I had tried since then.
I went back to that old recipe, from Home Ec in the late 1980’s, and made a couple of changes based on the kitchen knowledge I have learned over the years:
1) I decided to use buttermilk. I’ve been using it in items such as muffins, quick breads, pancakes and french toast for a while.
2) I put in a cup of coffee. I like how coffee can add to the overall flavour of chocolate as evidenced by the mochachino.
Cake ingredients (from left): Bowl of dry ingredients for sifting including: flour, sugar, cocoa, salt, and baking soda. Then Shannon’s White Chocolate Irish Cream, coffee, oil, egg and buttermilk.
Now on reflection of my ingredients I’m thinking about the next time I make this cake using Half Pints Brewing Stir Stick Stout in lieu of the cup of coffee I put in. Stout is known for adding very deep flavour to chocolate desserts and I think would play well with the Irish Cream. I can’t wait to experiment with this idea in future.
Dry ingredients. Sifted and ready to go.
Sifting is one of my favourite parts of baking. It is simple, effective and doesn’t require a lot to get good results from it. All you need is a metal sieve and to shake the ingredients through until finished. Here you are wanting to sift through all your dry ingredients.
Wet ingredients whisked together and ready to go.
Getting the wet ingredients ready provided a good learning moment for my 9 year old son. Earlier yesterday he made eggs for the first time and while I was instructing him I discussed with him the value of cracking an egg into a cup so you can check it for blood spots. He managed to make 6 eggs with no issue (for himself, his brother, his sister and for me) but when I cracked the egg for this cake there was a good example to teach him what he was looking for and a talk about how if I had just cracked it into the bowl of wet ingredients that I would have had to start over again because my whole wet component would have been tainted.
Batter finished and ready to be baked.
Adding wet to dry I whisked the batter together. I like to use my whisk when my hands are up for the task because I feel like I can get at the sides of the bowl a bit easier. I used my spring form pan for this cake because once you take the collar off it can be ready to be iced almost as is. I will confess that idea I got from reading online.
Into the oven and after about 40 minutes I’ve gotten a cake that comes out clean when I check it. However, as you can see I’ve lived up to my name as something is not completely right with my centre. As I was going through my ingredient list for the photo I noticed that I failed to use 1 tablespoon of baking soda. Instead I only used 1 teaspoon.
In the end it didn’t cause any issues with the overall end product but I can’t help but wonder if it would have at least been more esthetically pleasing.
So let me take a moment to say…it pays to not rush and to really read before measuring out those dry ingredients. Luckily despite this mishap the flavour held up well and once iced the cake looked great.
Ingredients for the icing (from left): Heavy whipping cream, Shannon’s White Chocolate Irish Cream and powdered (icing) sugar.
I got the idea for this frosting from my aunt. She tops a gingerbread cake she makes with a nice dollop of whipped cream and I decided to go with that inspiration.
A very simple combination of ingredients make up this frosting. The cake itself is very rich and a heavy frosting would make it too much. In my opinion, sometimes with frosting less is more.
This ended up being almost like the whipped cream on top of your hot chocolate.
I also love the simplicity of this frosting. You put all your ingredients together in the bowl and use your electric mixer until you have stiff peaks. It works well in a piping bag or in the decorator from Tupperware that I have mentioned before.
As you can see….dimple in the middle is wonderfully hidden by my frosting. I also decided to play a bit with the frosting and use a star tip.
I have come to the realization that I do need to work on frosting skills in the future :D.
Double Chocolate Irish Cream Cake with White Chocolate Irish Cream Frosting
Just in time for St. Patrick’s Day
- 2 cups flour
- 1 3/4 cups sugar
- 3/4 cup cocoa
- 1/2 teaspoon salt
- 1 tablespoon baking soda
- 1 egg
- 2/3 cup oil
- 3/4 cup buttermilk
- 1/4 cup Irish Cream (I used Shannon’s White Chocolate)
- 1 cup strong black coffee (of you could use a stout I recommend Half Pints Stir Stick)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/4 cup Irish Cream (I used Shannon’s White Chocolate)
- Pre-heat oven to 350 degrees
- Sift together flour, sugar, cocoa, salt and baking soda.
- Whisk together egg, oil, buttermilk, 1/4 cup Irish Cream and coffee.
- Add wet ingredients to dry and whisk until everything is combined. Be sure to scrape the side of the bowl as you are whisking.
- Pour into greased 10 inch spring form pan
- Bake for 35 to 40 minutes or until cake tester comes out clean in the centre
- Set aside to cool.
- While cake cools combine 2 cups whipping cream, 1/4 cup powdered sugar, and 1/4 Irish Cream in a bowl. Use your hand mixer to beat them until it forms stiff peaks.
- Once the cake is cool, remove the collar from the cake pan.
- Frost with the whipped cream frosting.
Again if you are in Winnipeg on April 20th be sure to get your tickets for The Chocoholics’ Buffet.
Thank you Anna Coleshaw-Echols of Lunchfor1.com for the opportunity to be featured today.