Coffee & Baileys Layer Cake

Coffee & Baileys Layer Cake

INGREDIENTS

Baileys Cake:

2 1/4 cups all-purpose flour

2 1/4 tsp baking powder

3/4 tsp salt

3/4 cup unsalted butter room temperature

1 1/2 cups granulated sugar

3 large eggs room temperature

1 tsp vanilla

3/4 cup milk room temperature, can use buttermilk

1/4 cup Baileys Irish Cream room temperature

Coffee Simple Syrup (optional):

1/2 cup granulated sugar

1/2 cup water

1 Tbsp instant espresso powder

Baileys Ganache:

4 oz good quality dark chocolate finely chopped

3 oz heavy whipping cream

1 oz Baileys Irish Cream

Coffee Baileys Buttercream:

3 large egg whites

1 cup granulated sugar

1 1/2 cups unsalted butter cubed, room temperature

1-2 Tbsp instant espresso powder

2 Tbsp Baileys Irish Cream optional

INSTRUCTIONS

Baileys Cake:

Preheat oven to 350F. Grease and flour three 6″ cake rounds, line with parchment.
In a medium bowl, whisk flour, baking powder, and salt and set aside. Combine milk and Bailleys, set aside.
Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and milk mixture, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Mix until just combined
Spread batter evenly into prepared pan and smooth the top with a spatula.
Bake for 30mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Coffee Simple Syrup:

Bring sugar, water, and espresso powder to a boil in a small pot over med-high heat. Simmer for 1min. Set aside to cool completely.

Baileys Ganache:

Place chopped chocolate, Baileys, and cream into a microwave safe bowl, stir. Microwave on high for 30 seconds, stir. Again, microwave on high for 30 seconds, stir until smooth. Cool completely until thickened, ideally overnight.

Coffee Baileys Buttercream:

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
Add espresso and Baileys. Whip until smooth.**

This Article And Recipe Adapted From This Site