{"id":27321,"date":"2022-12-05T08:00:53","date_gmt":"2022-12-05T08:00:53","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=27321"},"modified":"2022-12-06T10:10:53","modified_gmt":"2022-12-06T10:10:53","slug":"baileys-loaf-cake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2022\/12\/05\/baileys-loaf-cake\/","title":{"rendered":"Baileys Loaf Cake"},"content":{"rendered":"

A thick and fudgey baileys loaf cake with a chocolate fudge cake, baileys chocolate fudge frosting and more! <\/h2>\n

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So we are all here for a little bit of festive Baileys baking right?! Because this cake is going to change your life with how delightfully delicious it is. Honestly, it’s incredible. <\/p>\n

Cake<\/h3>\n

I have been asked over and over to do a baileys loaf cake, but I really wanted to level it up and make it out of this worldly. I went with the idea of a chocolate fudge cake and it worked spectacularly. There is just something different about chocolate fudge cakes that always wins. <\/p>\n

The cake has a slightly denser texture than a normal chocolate sponge, but that is what you are after; fudge cakes should be like this. They naturally use a lot more ingredients, but trust me, it’s worth it. The recipe is just like my chocolate fudge loaf cake<\/a> and I am in love. <\/p>\n

Instead of using the stereotypical buttermilk, I used baileys mixed with lemon juice. This gave a slightly hint of baileys, but of course you can just use regular buttermilk if you want and stick with baileys in the frosting. <\/p>\n

The coffee is so important as it brings out the flavour of the chocolate – don’t worry though you coffee haters, you can’t taste coffee. It’s so important to include it for best results. <\/p>\n

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The Tin<\/h3>\n

As it’s a loaf cake, the loaf tin<\/a> is SO important; obviously. The annoying thing about loaf tins though is that they can really vary in size, even if you find that they are called the same thing. <\/p>\n

I recommend a 2lb loaf tin, but you must only fill your tin to 2\/3 full before putting in the oven. Any leftover mix can make some delicious cupcakes (bake time 22 minutes). This is the tin I use anyway<\/a>, and I have no problems with it. <\/p>\n

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Frosting<\/h3>\n

For the frosting, it also follows the idea of my chocolate fudge loaf cake<\/a> and my chocolate fudge cake<\/a> with one of the best chocolate frostings you will ever make. Usually I use evaporated milk to level up the frosting, but obviously as this is a baileys themed bake, this recipe uses Baileys instead. <\/p>\n

It is SO important to use block butter for the frosting as you are adding extra liquid. If you use a baking spread or margarine you may struggle to not have a buttercream soup, which no-one wants. <\/p>\n

I always use my stand mixer to make frostings, partly because I’m lazy, but also because they are really good at it. I use the beater attachment and just really beat it well for a silky smooth frosting. If you are doing it by hand, it will still work perfectly, you will just need to beat it like crazy to get that same texture. <\/p>\n

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Baileys <\/h3>\n

I used the original Baileys because in my opinion, it’s the best. It’s iconic, it’s timeless, and I am obsessed. You can of course use any flavour you want though. This recipe works super well with all of them as the liquid is basically the same, just a different flavour. <\/p>\n

Part of the charm of using Baileys is that because it’s so thick and creamy it works wonders with baking, and I adore it. Other cream based liqueurs would also work really well, just add them slowly to make sure it incorporates well when mixing in. <\/p>\n

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Tips & Tricks <\/h3>\n