Moist and exceptionally chocolatey, this Chocolate Irish Cream Cake is infused with Irish Cream, slathered in a generous helping of Irish Cream cream cheese frosting, and drizzled in silky chocolate ganache!
Happy Day Before St. Patrick’s Day, y’all!
Admittedly, I’ve never really celebrated this Irish holiday. That’s because it typically involves bar-hopping, drinking, dancing, and socializing–all of my least favorite things. However, I do love a good holiday theme when it comes to baking, and I definitely wasn’t going to pass this holiday up!
So without further ado…
Why You’ll Love this Chocolate Irish Cream Cake
Rich and Unbelievably Moist Cake: You won’t find a more supremely moist and velvety chocolate cake than this one. It’s also brimming with deep dark chocolatey flavor, thanks to a double dose of chocolate (cocoa powder and semi-sweet chocolate chips) and a dash of instant espresso powder.
Two Times the Irish Cream: Both the cake and the frosting are kissed with just the right amount of Irish Cream. Unlike some recipes, the flavor of the Irish Cream isn’t overwhelming and really complements the depth of the chocolate.
Easy and Perfect for Gatherings: Not only is this cake perfect for celebrating St. Patrick’s Day, but it’s a stunning dessert to share at any special gathering you have coming up. And thanks to the fact that it’s a simple one-layer cake, it’s very easy to make!
Key Ingredients for the Best Chocolate Cake
Boiling Water: Combining boiling water with the espresso powder and semi-sweet chocolate not only dissolves the espresso and melts the chocolate, but it also “blooms” the cocoa powder when it’s incorporated into the rest of the ingredients. This enhances the flavor of the chocolate and ensures a smoother, more velvety texture.
Dutch-Processed Cocoa Powder: Between natural cocoa powder and Dutch-processed cocoa powder, I’ve always preferred the richness and smoothness of Dutch-processed. It also gives the cake that extra dark, almost black color that I find very appealing in chocolate cakes.
Semi-Sweet Chocolate Chips: Even though this cake contains a good amount of cocoa powder, adding semi-sweet chocolate produces a rich, dense, and fudgy cake. While cocoa powder provides intense flavor without excess fat, semi-sweet chocolate adds moisture and depth of flavor. You really get the best of both worlds by using cocoa powder AND semi-sweet chocolate chips.
Instant Espresso Powder: This powerful ingredient is the secret to enhancing the flavor of chocolate. All you need is a teaspoon to create a richer and more intense chocolate flavor. Don’t worry, you won’t taste the coffee at all! If you don’t have instant espresso powder, just replace the hot water and espresso powder with 3/4 cup strongly-brewed coffee.
Sour Cream: The high fat content and creamy texture of sour cream helps to increase moisture, creating a richer, denser, and more tender crumb. Sour cream also acts as an acidic agent, activating baking soda’s leavening power, allowing the cake to rise properly.
Baileys Irish Cream: Although any brand will probably work, I’ve only used Bailey’s Irish Cream in my baked goods. Whatever you do, make sure that the Irish Cream you use is high-quality, or at least one that you can enjoy on its own.
Is it safe of kids to eat?
Yes! With only a half cup of Irish Cream in the cake and 1-2 Tablespoons in the frosting, this cake contains very little alcohol. In fact, if you sliced the cake into 10 pieces, that’s about a tablespoon per serving. However, if you need a good excuse to save more cake for yourself, I won’t blame you for not sharing with the kids!
How should I store this cake?
Due to the cream cheese frosting, this cake needs to be covered and stored in the refrigerator. If you plan on serving this cake the day after you make it, I recommend allowing it to sit at room temperature for about 15-20 minutes for the best flavor and texture.
Chocolate Irish Cream Cake
Ingredients
Chocolate Cake:
- ¾ cup boiling water
- 1 teaspoon instant espresso powder
- 2 ounces semi-sweet chocolate, chips or chopped
- 1 ¼ cups all-purpose flour
- 1 ⅓ cups granulated sugar
- ½ cup + 2 Tablespoons unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 large egg
- 1 egg yolk
- ½ cup Irish Cream (I used Bailey's)
- ¼ cup sour cream
- ⅓ cup vegetable oil
- 1 teaspoon vanilla
Irish Cream Cream Cheese Frosting:
- 5 Tablespoons unsalted butter, softened
- 5 ounces cream cheese, softened
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 2 ½ cups powdered sugar
- 1-2 Tablespoons Irish Cream (I used Bailey's)
Chocolate Ganache:
- 2 ounces semi-sweet chocolate, chopped or chips
- ¼ cup heavy cream
Instructions
Make the Cake:
- Preheat the oven to 350ºF. Line a 9-inch round cake pan* with parchment paper and grease with butter or nonstick cooking spray; set aside.
- In a medium bowl, stir together the boiling water, espresso powder, and semi-sweet chocolate until chocolate has dissolved and mixture is smooth. Set aside to cool slightly.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
- In another bowl, whisk together the egg, egg yolk, Irish Cream, sour cream, vegetable oil, and vanilla. Pour wet ingredients into the dry ingredients and stir until smooth. Add the cooled espresso-chocolate mixture, stirring until just combined.
- Pour batter evenly into prepared pan and bake in the oven for 41-45 minutes, or until a toothpick inserted in the center of the cake comes out with few crumbs attached. Remove from the oven and allow to cool completely.
Make the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth and creamy. Add the salt and vanilla, beating until combined. Beat in the powdered sugar, a half cup at a time, scraping down the sides of the bowl as needed.
- Add a tablespoon of the Irish Cream, beating until creamy. Add more Irish Cream, if desired. Spread frosting evenly on top of cooled cake.
Make the Ganache:
- Place chocolate in a medium bowl; set aside. Pour heavy cream into a small saucepan and heat on the stove over medium-high heat. Once it starts to simmer, immediately pour the hot cream over the chocolate chips. Cover the bowl with plastic wrap, and allow to sit for 5 minutes. Remove plastic wrap, and stir until smooth. Drizzle over cake. Serve and enjoy!