|May you always have...|
Walls for the winds
A roof for the rain
Tea beside the fire
Laughter to cheer you
Those you love near you
And all your heart might desire
In honor of St. Patrick's Day I decided to try this Bailey's Irish Cream Cake from Food.com. It is fairly simple to make from scratch and bakes into a deep, dark, chocolaty cake. In my 12 inch dutch oven, it baked for 35 minutes with 12 coals in a ring around the bottom and 20-22 on the lid. After 15 minutes I moved several coals from the center of the lid to a ring around the outside. I was in a bit of a hurry so used canned vanilla frosting instead of the one that is given with the recipe and it took almost two cans to completely cover the cake. I'm sure this whipped cream version is light and delicious and would be a good contrast to the dense, moist cake. Celebrate St. Patrick's Day with this rich dessert and as the Irish would say, "If you're lucky enough to be Irish, then you're lucky enough.".
Bailey's Irish Cream Cake
2 cups flour
1 3/4 cup sugar
3/4 cup cocoa powder
1/2 tsp salt
1 Tblsp baking soda
2/3 cup vegetable oil
3/4 cup buttermilk
1/4 cup (1 miniature bottle) Bailey's Irish Cream
1 cup strong black coffee
2 cups heavy whipping cream
1/4 to 1/2 cup confectioner's sugar
1/4 cup Bailey's Irish Cream or more to taste
Lightly oil or spray 12 inch dutch oven; line with parchment paper.
Sift dry ingredients together in large mixing bowl.
In medium bowl whisk together egg, oil, buttermilk, Irish Cream and coffee.
Add buttermilk mixture to dry ingredients; beat for 3 minutes or until well combined.
Pour into prepared dutch oven.
Bake at 350 degrees for 35-40 minutes or until tester comes out clean.
Let cake cool in dutch oven for 15 minutes before removing.
Allow cake to cool completely before frosting.
Beat frosting ingredients together with mixer until stiff.
After frosting cake garnish with chocolate curls if desired.
|Pour thin batter into parchment lined 12 inch dutch oven|