Chocolate Baileys Cake

This chocolate Baileys cake is super rich and totally not dry and crumbly. It is divine! The How to videos are in my highlights on Instagram ‘ChocBaileys cake’ so be sure to check that out. You can make it in any tin. I just wanted to use my Bundt tin for a change.

I love how a Bundt tin makes a cake look so much prettier and presentable without having to slather it in icing and decorations. The cake can speak for itself. The drizzle I use on this, isn’t thick, it just adds a little bit of gloss to the ridges of the bundt and seeps into the cake rather than just sitting on top of the sponge. This makes it extra moist and just so yummy!


For the cake:
•225 g softened butter
•225 g golden caster sugar
•225 g self raising flour
•160 ml of thick Greek Yogurt
•3 medium eggs
•50 g good Cocoa (I use #valrhona 100% cocoa)
•2 tsp vanilla bean paste
•1/2 tsp baking powder
•1/2 tsp bicarbonate of soda
•120 ml Baileys
•2 shots of hot espresso

For the glaze:
• 60 ml cream
•20 ml Baileys
•80 g milk chocolate chips


Heat the oven to 180° C (fan oven) and preheat a baking tray.

Start by having everything measured out and at the ready.

Sieve the flour, baking powder, bicarb of soda and cocoa together and set aside.

Cream the butter and sugar together until pale and smooth.

Add the yogurt and vanilla and beat until incorporated.

Add the eggs one at a time, beating well between each addition.

Add a third of the flour/cocoa mix and mix on low speed/gently for about 20 to 30 seconds.

Add half of the Baileys and mix

Add the second third of the flour/cocoa mix to the bowl and mix gently again.

Add the last of the Baileys and mix

Add the final amount of flour/cocoa and mix

Finally add the espresso in and gently mix with a spatula.

Spray or line a cake or Bundt tin with non stick baking spray/parchment.

Pop onto the pre heated baking sheet in the oven and bake for around 45 minutes or until you can insert a skewer to the cake and it comes out clean.

Once the cake is cooked, remove from the oven and allow to cool for a while in the tin. Then turn out onto a wire rack and allow to cool fully.

To make the glaze, heat the cream until steaming. Add in the Baileys and the chocolate chips. Pour the cream and Baileys mix over the chocolate chips and mix thoroughly until smooth and glossy.

Allow the glaze to cool fully so it is thicker and then drizzle/pour over the cake.

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