Irish cream cake with Irish chocolate caramel frosting

It’s the holiday season once more people and the holiday baking has begun! Woo hoooo!!! “Literally dancing right here💃💃…lols”. During the holidays, i love to bring out my dusty old baking pans, clean them up and put my baking skills to work. Looking back now, i know i really didn’t do a lot of cake baking this year 😞 but i did make some iconic cakes such as the black forest cake and the mango semolina fruity cake which you can also try out too even if you don’t have an oven.
Now if you love Irish cream liqueur, i’m sure you’d love this budget friendly recipe also because that’s the koko of this recipe. One of the reasons why i love Irish cream is because it makes me feel less guilty when i take it. I mean, compared to other alcoholic drinks, Irish cream is basically alcohol mixed with a combination of spirits, cream, scotch whiskey, flavors and sugar so i’m all good…lol!. Hope you enjoy!

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Ingredients:::

For the Irish cream cake

• 3 cups All purpose flour

• 1 cup Granulated white sugar

• 200g Unsalted butter (melted)

• 4 Large Eggs 

• 3 cups Irish cream 

• 2 tbsp. Butterscotch flavor essence 

Click Here for cup to gram measurements

For the Irish chocolate caramel frosting 

• 2 tbsp. Unsweetened Cocoa powder 

• 1 cup Condensed milk 

• 1 cup Irish cream 

• 1 tsp. Butterscotch flavor essence

Directions:::

To prepare the Irish chocolate caramel frosting

In a saucepan, combine the condensed milk, unsweetened cocoa powder, Irish cream together. Place the saucepan over medium heat, cook and stir until the combination thickens. Remove from heat. Stir in the butterscotch flavor essence and leave to cool. Store at room temperature.

To prepare the Irish cream cake

Step 1: Preheat the oven to about 180 degree C (350 degree F). 

Step 2: In a mixing bowl, add the eggs and whisk for about 10 minutes till the egg becomes fluffy with lots of air bubbles suspended in it. Add the flavor essence and mix a little bit more to combine, then set this aside. 

Step 3: In an empty mixing bowl, combine the butter and sugar together, then mix till the combination is pale and fluffy. Add the whisked eggs and Irish cream and continue to mix till everything is properly combined. 

Step 4: Add the baking powder, then gently fold in the flour a little at a time and mix till you have a smooth well combined batter.

 

Step 5: Prepare the pan by greasing it with a little butter or oil and dusting it with flour making sure all the inner parts of the pan is fully covered. Gently pour the cake batter into the pan and smoothen the top.

Step 6: Place the pan in the pre-heated oven and bake for about 45-50 minutes or until a toothpick inserted in the middle comes out clean. Leave to cool on a wire rack before turning the cake out so it comes out in one piece.

Step 7: Once it cools, drizzle the cake with the Irish chocolate caramel frosting and sprinkle with sugar candy.