Friday, March 15, 2013

mint chocolate baileys cake

I literally have no motivation to write this. or breath or function. I put on my work out clothes and could barely drag out the yoga mat. I finally got it on the floor in front of the tv and lay on it for half an hour while I watched four weddings and laughed at annoying women.
i mean seriously, 75,000 dollar budget and you're whining. i think you could have gotten good food for that but apparently not.. geez. I swear no weddings have good food according to this show..
I'm also laughing at TLC for thinking I care. cause i don't. {and yet im still watching as a i write..} 
wanna know what I DO care about? this cake. 
my absolute favorite chocolate cake sandwiching mint chocolate ice cream buttercream and topped with bailey's hot fudge.

my brother literally ate about a cup of the leftover frosting and asked if we could redo his birthday so we could use this frosting.
I fervently agree. It tastes like I took mint chocolate chip icecream. but it's not. BOOM. mind blown.
the baileys ganache is thick but pourable and so delish.

OH and my chocolate cake. oh man. my mouth has a spasm when i eat it. Mix it all together and what do you get?

Mint Chocolate Chip Bailey's Layer Cake makes 2 layer 6-inch cake

3/4 cup ap flour
1/2 cup + 2 TBSP good quality cocoa powder {it really does make a difference to step up from hershey's}
3/4 tsp baking soda
1/4 tsp baking powder
big pinch of salt
1 oz chocolate - chopped
1/2 cup boiling water
1/2 cup buttermilk {or 1/2 cup milk mixed and let sit with 1 tsp vinegar}
1/2 tsp vanilla extract
1 large egg - room temp
1/4 cup + 1 TBSP vegetable oil
1 cup + 1 TBSP sugar


1/2 c butter - soft
3 TBSP shortening
1 1/2 c confectioners sugar 
1/4 tsp mint extract + extra to taste
1/4 tsp clear vanilla extract
3 TBSP mini chips
green food coloring {ie 3 drops avocado, 2 drops bright green}

Bailey's Fudge Sauce from here

Preheat the oven to 350 degrees. Grease 2 6-inch cake pans and dust with cocoa powder. 
In a bowl, pour the boiling water over the chopped chocolate and set aside. In a separate bowl, pour your vanilla into your buttermilk.
Sift the flour, cocoa powder, salt, baking powder and soda together in a large bowl and set aside.
With your standmixer, beat the eggs on high until foamy. Reduce speed and slowly pour in the oil and then beat until combined well. Slowly pour in the cooled chocolate/water mix and stir to combine. Do the same with the buttermilk mixture. Mix until smooth. Add in the sugar and mix on low until the batter is liquid and smooth.
Remove from the stand and pour in all the dry ingredients. Fold together by hand until there are just a few dry streaks.
Press through a sieve into the large dry ingredient bowl and stir briefly to combine. Be very gently not to overmix. 
Divide into the two cake pans, weighing if possible. Bake for 30 minutes or until the tops begin to spring back lightly to the touch. 
Let cool in the pans for 20 full minutes. n o t o u c h i n g. the cakes are so tender that they'll fall apart if you're rough with them. 
Gently place onto wire racks to finish cooling. 

Beat softened butter with the shortening for 4 minutes or until fluffy as can be. Beat in the confectioners sugar and the extracts, adding to taste. Beat until fluffy and creamy and perfect. Add food coloring til desired color. Fold in chocolate chips and place between the cake layers. Prepare glaze by instructions and pour over the cake.
Serve and enjoy.


  1. YUM! I tried making a cake like this on Saturday, it was kind of a fail in terms of looking pretty, but my husband enjoys laughing at it still! Yours looks beautiful!