Lindt Chocolate Cake with Baileys Irish Cream Frosting
A sweet chocolate cake made better with a Baileys Irish Cream Frosting made with almond, rum, coconut, vanilla and chocolate.
Ingredients
Cake
- 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
Frosting
- 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 +/-
Instructions
Cake
- 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
Frosting
- 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