How To make Chocolate Irish Cream Cake
1 pk Yellow cake mix
1 pk Inst chocolate pudding mix/4
-oz 3/4 c Vegetable oil
1/4 c Water
1/4 c Vodka
1/4 c Irish cream liqueur
4 Eggs
Irish custard sauce: 6 lg Egg yolks
1/3 c Sugar
1/3 c Irish whiskey
Irish custard sauce, optional, recipe follows. Strawberries, for garnish, optional. Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. In a mixing bowl, combine cake mix, pudding mix, oil, water, vodka, liqueur, and eggs. Beat until smooth. Pour batter into prepared bundt pan. Bake 40 to 50 minutes or until a wooden pick comes out clean. Invert cake to cool. Remove from pan. Dust with powdered sugar. Cake may be served plain or with Irish Custard sauce. Garnish with strawberries. Irish Cream: makes 1 1/2 cups In a medium-sized metal bowl, whisk egg yolks, sugar, and whiskey. Set bowl over saucepan of simmering water and whisk until mixture is foamy, triples in volume, and holds its shape in a spoon, about 6 minutes. Remove pan from water. Cool. Source Sterling Performances - A Cookbook by The Guilds of the Orange County Performing Arts Center. -----
How To make Chocolate Irish Cream Cake's Videos
Irish Cream Chocolate Cake Recipe Demonstration - Bake With Stork
Filled with sumptuously rich flavours, our Irish Cream Chocolate Cake makes for a wonderfully decadent dessert, the perfect way to end a delightful dinner party. Made with layers of light and fluffy chocolate sponge with luxurious Irish Cream Liqueur icing, this bake is an extravagant piece of indulgence which is guaranteed to impress.
Ingredients:
Basic Chocolate Cake:
165g Stork with butter
220 ml semi-skimmed milk
330g caster sugar
260g plain flour
3 large eggs
1 teaspoon bicarbonate (or soda)
2 tablespoons lemon juice
70 g cocoa powder
Icing:
200g Stork with Butter
400g icing sugar, sifted
30ml Irish Cream liqueur
To Decorate:
1 tbsps cocoa powder
30g dark chocolate curls
You can find more information on this recipe from Stork here:
Follow other recipes from Stork here:
bakewithstork.com/recipes/
You can also find other Stork recipes on YouTube here:
Filled with sumptuously rich flavours, our Irish Cream Chocolate Cake makes for a wonderfully decadent dessert, the perfect way to end a delightful dinner party. Made with layers of light and fluffy chocolate sponge with luxurious Irish Cream Liqueur icing, this bake is an extravagant piece of indulgence which is guaranteed to impress.
Ingredients:
Basic Chocolate Cake:
165g Stork with butter
220 ml semi-skimmed milk
330g caster sugar
260g plain flour
3 large eggs
1 teaspoon bicarbonate (or soda)
2 tablespoons lemon juice
70 g cocoa powder
Icing:
200g Stork with Butter
400g icing sugar, sifted
30ml Irish Cream liqueur
To Decorate:
1 tbsps cocoa powder
30g dark chocolate curls
You can find more information on this recipe from Stork here:
Follow other recipes from Stork here:
bakewithstork.com/recipes/
You can also find other Stork recipes on YouTube here:
BAILEYS POUND CAKE Recipe with BAILEYS CHOCOLATE GANACHE | This cake will make your momma lit!
#mothersday #mothersdayrecipe #poundcake #baileys
If you like your booze then you will love this boozy adult desert. My baileys pound cake is super decadent and has the right amount of my favorite Adult beverage, Baileys. And yes I Personally prefer the original Baileys Irish Cream (the black bottle)! the chocolate ganache balances it out the sweetness and finishes off this desert nicely. The perfect Mother’s Day desert if you ask me!
If you do not take alcohol, i got you! please checkout my other pound cake videos on my channel! They are just as befitting for that special lady in your life!
Baileys pound cake
3 cups AP flour
1 1/2 cups light brown sugar
1 cup sugar
1 tsp baking powder
5 eggs
2 sticks butter
1/2 cup butter flavored shortening
2 tsp vanilla extract
1 cup baileys
Baileys chocolate ganache
1 bag milk chocolate chips (320g)
1 cup heavy cream
2 Tbsp Baileys
1/2 tsp vanilla extract
Preheat oven to 325F and Mix cake batter as directed in the video demonstration.
Bake for 70-80 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to cool on the pan for at least 20 minutes before inverting it on a cooking rack to cool down completely.
Prepare the chocolate ganache as instructed and refrigerate it for at least 1-2 hours. To make the process faster, pop it on your freezer for about 30 minutes or until it gets super thick! pour the ganache over cooled cake. Allow to set for about 5 minutes. Serve and enjoy!
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HOW TO MAKE CHOCOLATE IRISH CREAM CAKE
#kitchenfunwithmy3sons #hotelstylereceipe #recipe #cooking
OMG YUM! This CHOCOLATE IRISH CREAM CAKE is loaded with Bailey's!
RECIPE:
Bailey's Irish Cream Chocolate Mud Cake Recipe
The ultimate fudgy and easy Bailey's chocolate cake!
This soft and moist chocolate Irish cream cake is rich, boozy and delicious! Made from two layers of Bailey's chocolate sponge and frosted with a creamy Bailey's chocolate ganache.
It's the best Bailey's dessert idea for special occasions, whether it's Christmas, Valentine's Day or even St Patrick's Day! Perfect for all the Bailey's Irish cream fans out there!
For the full recipe and step-by-step instructions, head to -
If you liked this video and want to see more, be sure to hit the like and subscribe buttons! You can also find more sweet treats at
Baileys Irish Cream Chocolate Cake Recipe with Baileys Chocolate Frosting
Baileys Irish Cream Chocolate Cake Recipe with Baileys Chocolate Frosting
Ingredients:
Chocolate Irish Cream Mix:
In one bowl mix
1 cup hot water
1 cup baileys irish cream
1/4 cup hills bros. vanilla cappuccino mix
3/4 cup cocoa powder
Stir until blended, set aside 30 minutes to cool
In separate bowl mix dry ingredients:
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For cake batter:
2 - 1/2 cups sugar
1 cup softened butter
4 eggs
1 teaspoon vanilla
Chocolate Irish Cream Mix (see above)
Frosting:
3 cups powdered sugar
6 tablespoons cocoa powder
6 tablespoons butter
1/2 cup baileys irish cream
Preparation:
First, combine ingredients for the Chocolate Irish Cream Mix
Stir until blended, set aside 30 minutes to cool
Combine sugar and butter in mixer bowl
Add eggs one at a time
Add vanilla
Add 1/2 dry ingredients and 1/2 chocolate irish cream mix - repeat
Pour into 14 x 10 pan coated with vegetable shortening
Bake for 40 - 45 minutes at 325 degrees until it passes the toothpick test (batter does not cling when you poke the center)
Place on cooling rack and wait until cake is at room temperature before adding frosting
For frosting combine powdered sugar and butter. Add cocoa powder and irish cream and blend until creamy. Spread on cake when cooled. Garnish with shaved chocolate.
How to Make Easy No Bake Bailey's Irish Cream Cheesecake | St. Patrick's Day Dessert
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EASY NO BAKE BAILEYS IRISH CREAM CHEESECAKE
Ingredients
* 1 1/2 cups Oreo baking crumbs
* 5 tablespoons melted butter
* 900 grams cream cheese (about 32 ounces)
* 3/4 cup powdered sugar
* 1/4 cup Baileys Irish Cream Liqueur
* 300 grams white chocolate melted (12 oz)
* 100 grams semi-sweet chocolate melted (4 oz)
* 1 cup whipped cream or whipped topping
For decorating:
* 200 grams semi-sweet chocolate chopped (8 oz)
* 3/4 cup heavy whipping cream plus 2 teaspoons
* whipped topping or whipped cream, and chocolate shavings for garnish (optional)
Instructions
* Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
* Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
* Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
* Add the Baileys and mix well until incorporated.
* Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
* Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
* Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula.
* Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 4 hours.
For decorating:
* Melt the semi-sweet chocolate in the microwave on 50 percent power for 30-second increments until melted.
* Whisk in the 3/4 cup plus 2 teaspoons of heavy cream until a ganache forms.
* Drizzle the ganache over the chilled cheesecake.
* Top with whipped cream and chocolate shavings, and serve.
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