I told you ’tis the season. A second cake in less than a week? Bring it!
And WHAT a cake.
Talk about singing sirens. These aren’t bananas, though. Ohhhh no. This happens to be the lovely bottle of Bailey’s residing in the depths of the pantry. Because, really, how much more festive can you get? It’s like a party in a bottle! Which translates to a party in cake form, naturally. I seem to be embarking upon an alcohol-infused baking spree (no comments on my character, please, hahah), starting with Bailey’s brownies. And now this. Oi. I think I might have died and gone to gastronomical heaven!
There is a (very liberally poured) cup and a quarter of Bailey’s in this cake. And really, whipped cream frosting doesn’t keep particularly well… so why not attempt to consume the entire thing in one night? It would be such a shame to let it go to waste, right? Right. That’s what I thought you’d say. You and our dinner guests, with whom this cake was a mega-hit! Which is why the entire thing is [almost] gone. Nearly. Give me an hour or two and that last slice will be resting happily in my tummy.
You know, it takes a person of really strong moral character to bake a cake full of Bailey’s at 9:30 in the morning and resist the urge to take a slug from the bottle. Seriously. You try smelling that for half an hour… But I resisted. Because apparently I have an amazingly strong moral character. Or something. Or perhaps my better judgement got a word in edgewise over the less logical portion of my brain. Anyway. I contented myself with “cleaning” the inside of the measuring cup thriftily with my finger… waste not, want not! Ha.
This cake makes sure that no bit of it goes un-infused. Which is a fabulous idea, might I add. Infused cake. Spiked whipped cream. Caramel, made with the heavenly trifecta of butter, cream, and sugar. Oh, and Bailey’s. Duh. Why on earth would we leave that out?! If I could have ignored the residual stickiness, I might have had a bath in it. SO GOOD. There are basically no words for the gastronomical delight that is this cake. So. You’ll just have to make it, and see for yourself :]
Ridiculous Mudslide Cake!
Adapted from here! Makes two 8 or 9″ cakes.
For the cake:
- 1/4c strong espresso (decaf, which Vati nicely brewed for me)
- 3/4c Bailey’s or other [inferior] Irish cream liqueur
- 2.25 c whole wheat pastry flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 c (one stick) unsalted butter
- 1/4 c cocoa powder
- 3/4 c granulated sugar
- 1.5 tbsp vanilla extract (yes, you read that right, NOT a typo!)
- 2 eggs
Whipped Cream Frosting
- 2 c heavy cream
- 1/4 c Bailey’s
- 3/4 c brown sugar
- 5 tbsp unsalted butter
- 1/3 c heavy cream
- 1 tsp vanilla extract
- 1/4 c Bailey’s
Now for the fun part! Preheat the oven to 350. Butter and flour your two pans of choice—mine were two 9″.
Combine cooled espresso and Bailey’s, and set aside. In a medium-ish bowl, combine dry ingredients: flour, baking powder and baking soda, and salt. In a larger mixing bowl, cream butter, sugar, cocoa, and vanilla until light and creamy, about 3 to 5 minutes. Beat in eggs, one at a time, until incorporated. Add flour and espresso mixture in three alternating additions, beating until combined (but try not to over-beat). Pour batter into your prepared pans. The batter is relatively dry for cake batter, so spread it evenly with a spatula to ensure even layers. Bake for 20-25 minutes, or until a tester comes out clean. Mine was done at exactly 20, and then I let it cool in the pans for about 15 minutes. Release onto a cooling rack to cool completely.
While the cake is baking, make the caramel! Bring butter, cream, and sugar to a boil in a saucepan (stirring constantly!). Reduce to a simmer for about five minutes, still stirring! Remove from the heat and stir in Bailey’s and vanilla.
When the cake is cool, or close to when you’re about to serve, whip the cream! Combine the 1/4 c Bailey’s with 2 c of cream, and whip until stiff peaks form (but not until you get butter… that’s going a bit far!). Refrigerate it if you’re not using it immediately.
Frost the cake when it’s completely cool, ideally close to serving time. Whipped cream tends to look less pretty after a while, and you want nice presentation :) Spread a good glug of whipped cream on the bottom layer, top with the other layer, and frost another glug on the top. See? Easy. But deceptively delicious. I put a layer of caramel in the middle, as well as around the bottom of the cake, with more drizzled on for serving. I think next time I make it I might poke holes in the bottom layer and let a load of caramel soak through, before frosting with whipped cream. Either way, it’s delicious! Garnish with sprinkles, OF COURSE. Besides, not only do I love them, but they’re festive. And green… which means they have antioxidants, right?! Right.