Baileys Loaf Cake – Jane’s Patisserie

A thick and fudgey baileys loaf cake with a chocolate fudge cake, baileys chocolate fudge frosting and extra! 

So we’re all right here for a little bit little bit of festive Baileys baking proper?! As a result of this cake goes to alter your life with how delightfully scrumptious it’s. Truthfully, it’s unimaginable. 

Cake

I’ve been requested again and again to do a baileys loaf cake, however I actually needed to stage it up and make it out of this worldly. I went with the thought of a chocolate fudge cake and it labored spectacularly. There may be simply one thing completely different about chocolate fudge desserts that all the time wins. 

The cake has a barely denser texture than a traditional chocolate sponge, however that’s what you might be after; fudge desserts ought to be like this. They naturally use much more substances, however belief me, it’s price it. The recipe is rather like my chocolate fudge loaf cake and I’m in love. 

As a substitute of utilizing the stereotypical buttermilk, I used baileys combined with lemon juice. This gave a barely trace of baileys, however after all you’ll be able to simply use common buttermilk in order for you and stick to baileys within the frosting. 

The espresso is so vital because it brings out the flavour of the chocolate – don’t fear although you espresso haters, you’ll be able to’t style espresso. It’s so vital to incorporate it for finest outcomes. 

The Tin

Because it’s a loaf cake, the loaf tin is SO vital; clearly. The annoying factor about loaf tins although is that they will actually differ in dimension, even when you discover that they’re known as the identical factor. 

I like to recommend a 2lb loaf tin, however it’s essential to solely fill your tin to 2/3 full earlier than placing within the oven. Any leftover combine could make some scrumptious cupcakes (bake time 22 minutes). That is the tin I exploit anyway, and I’ve no issues with it. 

Frosting

For the frosting, it additionally follows the thought of my chocolate fudge loaf cake and my chocolate fudge cake with among the best chocolate frostings you’ll ever make. Normally I exploit evaporated milk to stage up the frosting, however clearly as it is a baileys themed bake, this recipe makes use of Baileys as a substitute. 

It’s SO vital to make use of block butter for the frosting as you might be including additional liquid. For those who use a baking unfold or margarine you could battle to not have a buttercream soup, which no-one needs. 

I all the time use my stand mixer to make frostings, partly as a result of I’m lazy, but additionally as a result of they’re actually good at it. I exploit the beater attachment and simply actually beat it properly for a silky easy frosting. If you’re doing it by hand, it would nonetheless work completely, you’ll simply have to beat it like loopy to get that very same texture. 

Baileys 

I used the unique Baileys as a result of in my view, it’s the very best. It’s iconic, it’s timeless, and I’m obsessed. You may after all use any flavour you need although. This recipe works tremendous properly with all of them because the liquid is mainly the identical, only a completely different flavour. 

A part of the appeal of utilizing Baileys is that as a result of it’s so thick and creamy it really works wonders with baking, and I like it. Different cream primarily based liqueurs would additionally work very well, simply add them slowly to verify it incorporates properly when mixing in. 

Suggestions & Tips 

• Be sure that to solely fill your tin 2/3 full as loaf tins differ drastically in dimension
• Use block butter for the frosting so it stays thick
• This cake lasts for 3-4+ days at room temp, or freezes properly for 3+ months. 
• For this recipe I used

The Cake

• 175 g darkish chocolate
• 175 g unsalted butter
• 2 tsps instantaneous espresso
• 100 ml boiling water
• 135 g plain flour
• 25 g cocoa powder
• 1 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 300 g gentle brown sugar (or caster sugar)
• 3 medium eggs
• 75 ml baileys (+1 tsp lemon juice combined in)

The Frosting

• 125 g unsalted butter (room temp – not unfold)
• 250 g icing sugar
• 25 g cocoa powder
• 1/2 tsp vanilla (elective)
• 50-75 ml baileys

Cake

• Preheat your oven to 180ºc/160ºfan, and line a 2lb loaf tin!

• In a microwave proof bowl, add the chocolate and butter and warmth and blend till melted.

• Add the espresso granules to a mug, and pour over the boiling water and blend till easy – add the espresso combine into the chocolate and blend till easy. 

• In a separate bowl, add the flour, cocoa powder, baking powder, bicarbonate of soda and sugar to a big bowl and whisk till distributed. 

• In one other bowl, combine collectively the baileys and lemon juice, and eggs. 

• Add the three mixes collectively – I pour the chocolate/espresso combine and the egg/buttermilk combine into the dry substances and fold till easy. You don’t want to make use of a stand mixer as you could over-mix it.

• Pour the combination into the lined 2lb loaf tin – bake within the oven for 55-60 minutes, or till baked by way of!

• Depart to chill totally as soon as baked!

Frosting

• Be sure that your butter is at room temperature!

• Beat the butter on it is personal for a couple of minutes to melt!

• Add within the icing sugar and cocoa powder 1/2 at a time, and beat till mixed.

• Add the vanilla, after which the baileys a little bit at a time beating totally in-between every go!

• Be sure that to solely fill your tin 2/3 full as loaf tins differ drastically in dimension
• Use block butter for the frosting so it stays thick
• This cake lasts for 3-4+ days at room temp, or freezes properly for 3+ months. 
• For this recipe I used

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