Bailey’s Chocolate Bliss Cake
So easy and you can cheat when making this by starting off with a basic chocolate cake mix!
. . . if you have the time, or ingredients and feel like making the cake from scratch go ahead and do that too. It’s what you add to that base recipe that really makes it great!
Preheat the over to 325 F – the mix or recipe may suggest otherwise, but disregard and preheat to 325 F anyways . . . trust me 😉
So . . . start with that basic mix. Follow the instructions on the box, but instead of using vegetable oil, use olive oil. And instead of using water make sure to use milk – but not just milk. Divide the amount of milk the recipe calls for in half and do one part milk and one part Baileys . . . YUM!! Don’t think you’ll be tipsy afterword, or that you can’t serve this to kids as the alcohol will burn off during the process of baking the cake 🙂
Once you have followed the instructions on the box, making those little adjustments, you will then add a cup of chocolate pudding and a cup of Balkan style yogurt. This will make the best tasting most moist (almost pudding style cake ever!!)
When it’s time to bake make sure to grease or spray your pan, or cupcake tin really well!! I like to use a bundt pan for these cakes because even while they are moist that can still hold the form.
I place the pan in the oven for close to 1 hour – check after 45 minutes though. When you can stick a toothpick in and it comes out almost clean, it’s ready!!!
Let the pan cool slightly (approx. 5 minutes or so) then flip it out onto your cake board or serving plate. Once it’s cooled down (maybe about 20 minutes or so) then drizzle the cake with dark, milk and white chocolate.
Tasting tip . . . either enjoy this cake with a shot of Baileys or have it with a nice Guinness or Mill St. Coffee Porter!!
You can thank me later 😉