St. Patrick’s Day isn’t really a retail or hallmark holiday. It’s definitely not a Christian holiday, even though it is named after a Saint and originated as a celebration of the arrival of Christianity in Ireland. It’s more of a grown up excuse to go bar hopping holiday, which is why I have the perfect Lindt Chocolate Cake recipe for you.
It’s not just Lindt Chocolate Cake. It’s Lindt Chocolate Cake with a Bailey’s Irish Cream Frosting. Perfect for any boozy day, and/or especially St. Patrick’s Day.
Lindt Chocolate Cake with
Bailey’s Irish Cream Frosting
A sweet chocolate cake made better with a Bailey’s Irish Cream Frosting made with almond, rum, coconut, vanilla and chocolate.
But even better? Or maybe not better, depending on how you look at it — this recipe doesn’t have any alcohol in it! So it’s perfect for any celebration, young or old, at home or away, at the bar or cozy at home!
How to Make This Cake
Lindt Chocolate Cake with Baileys Irish Cream Frosting
- 1 Lindt Excellence Bar Dark Chocolate A Touch of Sea Salt
- 1 cup of milk
- ½ cup oil
- ½ cup butter
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs
- 3 cups powdered sugar +/-
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- ¼ cup coconut milk
- 2 tablespoons cocoa powder
- ½ cup butter
- ⅛ cup heavy whipping cream +/-
- Melt Lindt Chocolate, butter, oil and milk
- Set aside
- In a large mixing bowl add flour, sugar, salt, and baking soda
- Add melted ingredients and stir to combine
- Add eggs and stir until mixed in
- Pour into 2 well greased and lined 9” cake pans
- Bake at Fahrenheit 350° for 20-25 minutes
- Allow to cool for 10 minutes in pan and then invert on wire rack and cool completely
- Frost with Baileys Irish Cream Frosting between cake layers and tops and sides
- Decorate with Lindt Chocolate Squares
- Mix all ingredients with a hand held mixer until smooth
- Depending on how packed your powdered sugar is, you may need more or less sugar or heavy whipping cream
- Add more until your desired consistency is reached
Do I Have to Use Lindt Chocolate?
You don’t, but you should.
As you can see in the recipe I used Dark Chocolate with Sea Salt and it makes a perfectly balanced cake. Not too sweet, not too dark. Just perfect!
Can I Just Make the Frosting with Bailey’s Irish Cream Liqueur?
Of course! You do you. I made this for my family, and because a) we don’t drink, and b) kids I opted to mimic the flavors in the frosting instead of using the straight liqueur.
I suspect the flavor might be lacking as you’d need more liqueur than you can add to a frosting recipe to get the right consistency. I can promise you, this frosting is incredible.
If you try both, let me know how they compare!
Why Do You Add the Eggs Last?
Foremost, I wanted a denser cake to really spotlight the frosting.
By adding the eggs at the end, I ensured a lesser rise in the batter. This allows the cake to come out of the oven baked more evenly, and means no domes. You don’t have to trim the tops of this cake, so you can simply layer the cake with the frosting and head off to party town.
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If you make these cupcakes, tag @Fahrenheit350sweets on Instagram so I can see it! And I’d love it if you left a review and a comment below!