Sonia Arriaza at Chef's Market
The phrase “have your cake and eat it too” doesn’t make much sense if you think about it. If I have cake, I’m definitely eating it. Especially if it’s a slice of Sonia Arriaza’s cake from Chef’s Marke...
This cake from Chef's Market used to be a seasonal offering, but became so popular, it's now a year-round staple.
Ingredients
Irish cream cake
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup hot coffee
- 2 teaspoons vanilla
- 1/2 cup Irish cream (like Bailey's)
Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 ounces cream cheese
- 4 cups confectioners' sugar
- 2 teaspoons vanilla extract
Chocolate Ganache
- 4 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy whipping cream
Preparation
1. Preheat oven to 350F. To prepare Irish cream cake, prepare two 9-inch pans by spraying with baking spray or buttering and lightly flouring.
2. Add flour, sugar, cocoa, baking powder, baking soda, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix well.
3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix on medium speed until well combined. Reduce speed. Carefully add hot coffee and vanilla and mix until just incorporated.
4. Distribute cake batter evenly between the two prepared cake pans. Bake 30-35 minutes, until toothpick inserted into center comes out clean. Let cool.
5. To prepare cream cheese frosting, beat butter and cream cheese until well blended. Add confectioners’ sugar and vanilla and beat until creamy.
6. Poke holes in top of both cooled cakes. Drizzle Irish cream over tops.
7. To prepare chocolate ganache, place chocolate in heatproof bowl and set aside. Heat cream in glass measuring cup in microwave about 45 seconds-1 minute, making sure it doesn’t bubble over.
8. Pour cream over chocolate and let sit 2-3 minutes. Whisk slowly and in one direction until smooth.
9. Layer frosting between each layer of cake, then coat the top and sides of cake. Pour ganache over top.
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