Bailey's cake with Bailey's buttercream and chocolate buttercream

Ingredients for 1 servings:

• 250 g butter, soft
• 250 g sugar
• 4 eggs
• 375 g flour
• 20 g baking powder
• 200 ml Baileys Irish Cream
• 1 pinch of salt
• Fat and flour for the mold
• 1 packet of vanilla pudding powder
• 375 ml milk
• 150 ml Baileys Irish Cream
• 250 g butter, soft
• 50 g powdered sugar
• 200 ml cream
• 200 g dark chocolate
• 125 g butter

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 hours 10 minutes

double Bailey’s enjoyment

For the Bailey’s buttercream: Cook the vanilla pudding with the milk and Bailey’s according to the instructions. Pour the cooked pudding into a bowl, cover with cling film to prevent a skin from forming, and refrigerate until firm. Remove from the refrigerator and allow to warm to room temperature before using. For the buttercream, the pudding and butter must be at room temperature. Cream the softened butter with the icing sugar until creamy, then add the pudding a spoonful at a time. For the chocolate buttercream: Chop the chocolate. In a saucepan, gently heat the cream with the chopped chocolate over medium heat until the chocolate has melted. Remove the pan from the heat and stir in the butter. Refrigerate and test when it has the consistency to be creamed. Then cream with a mixer. For the pastry: Preheat the oven to 180°C fan/convection oven. For the batter, cream the softened butter and sugar in a bowl until fluffy. Crack the eggs one at a time and gradually stir into the butter until a smooth batter forms. Put the flour in a bowl and mix with the baking powder and a pinch of salt. Pour the mixture into the batter a spoonful at a time and fold in. Then add the Bailey’s and stir everything thoroughly until you have an even batter. Grease and flour a 26 cm springform pan. Pour the batter into the pan, spread it out, and smooth it down. Bake in a preheated oven at 180 °C on the second rack from the bottom for about 50-60 minutes until light brown. After baking, let it cool in the pan for about 10 minutes. Carefully loosen the cake from the sides of the pan and place it on a wire rack to cool. Once cooled, split the cake horizontally once or twice and spread the Bailey’s buttercream evenly over it. Put the cake together, spread with the whipped chocolate buttercream, and chill. Tastes best when refrigerated overnight.