bailey's mint chocolate cake

I'm in a season of baking at the moment, mainly because I'm on holiday and am allowed to spend time doing such things. I've been looking ways to use up a bottle of Bailey's Mint Chocolate Irish Creme we got given for a wedding present (apart from the obvious drinking it!), and adapted this recipe from a Baking Bites recipe for Bailey's mint chocolate chip cupcakes.

If you use this recipe for cupcakes, it should make about 16 full-sized or 48 mini. Also, reduce the cooking time to 18 minutes for full-sized or 10 minutes for mini-cupcakes. Regular Bailey's of course could also be used here instead.


Bailey's Mint Chocolate Cake

1 1/2 cups flour (I used wholemeal which made it quite dense)
1/2 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup Bailey's Mint Chocolate Irish Creme
1/4 cup milk
white chocolate buttons

1. Preheat oven to 175C, and line the bottom of the cake pan with baking paper.

2. In a small bowl, sift and mix together flour, cocoa, baking powder, baking soda and salt.
In a larger bowl, cream the butter and sugar.

3. Beat in the eggs one at a time, followed by the vanilla. Mix in half of the dry mixture, followed by the Bailey's and milk, then the rest of the dry mixture. Be careful not to overmix.

4. Pour half of the batter into the pan, and scatter white chocolate buttons over the top. Cover with the rest of the batter. Bake in center of oven for 20 minutes or until a skewer comes out clean from the middle.

5. Ice with your favourite chocolate or mint icing. I used up the leftover chocolate marshmallow frosting from my previous post.

Recipe adapted from Baking Bites.