My favorite weekend morning splurge, coffee & Baileys, was the inspiration behind this sweet creation. With two of Ireland’s most famous exports, Baileys and whiskey, it won’t be hard to get your ‘Irish’ on with this shamrock-shaped dessert! Technically I made a four-leaf clover, but whose counting 🙂
The cake is flavored with a bit of espresso powder, the butter cream frosting is flavored with Baileys, the chocolate ganache has a hint of whiskey in it, and to top it all off a sprinkling of Baileys flavored sugar crystals.
This is definitely a lot of sweetness (and booze!) in one dessert. So if you like, just make one of the components and pair it with something else. For example, make a plain chocolate cupcake and ice it with the baileys frosting, or drizzle the whiskey ganache over a plain cheesecake, or sprinkle some of the Baileys sugar crystals over a cookie that’s been iced with a thin layer of royal icing. Together, or apart, everything that makes up this cake(s) is delicious!
Because the Baileys sugar takes so long to dry, make sure you do this step a day in advance. Use just enough Baileys mixed with the large sugar crystals until it’s the consistency of wet sand.
Spread the batter out onto 2 parchment lined baking sheets. My batter is so brown because I used up the last of some brown butter I had in my fridge (it’s darker than normal since I added all the dark brown ‘sediment’ that settled in the bottom after I made the browned butter).
Once the cake is completely cool, cut out 8 large hearts. Whip up the Baileys buttercream and spread it in between 2 hearts (but not the top).
Finely chop the chocoloate using a knife or a food processor, this will make the ganche come together so much quicker (since there will be more surface area for the hot cream to melt the chocolate). Spread a nice layer on the 4 tops of each of the heart layers. For even more of a boozy flavor for the ganache, substitute half the cream with Baileys!
Finish with a sprinkling of Baileys flavored sugar crystals!
|Irish C&B Torte|| |
- 1 ½ cups sugar
- ¾ cup butter or margarine
- 2 tsp vanilla
- 2 eggs
- 2 egg whites
- 1 cup milk or milk alternative
- ¼ cup sour cream (or applesauce)
- 3 cups GFC Flour Blend for Baking
- 2 tsp xanthan gum
- 2 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp instant espresso powder, optional
- 1 cup butter
- 2 ½ cups icing sugar
- 3 Tbsp Baileys Irish Cream
- 4 oz dark or bittersweet chocolate
- ⅓ cup heavy cream
- 1 Tbsp butter
- 1 ½ tsp whiskey
- 2 Tbsp coarse sanding sugar crystals
- ½-1 Tbsp Baileys
- In a large bowl, beat softened butter with mixer until smooth. Add sugar and vanilla and whip until light and fluffy, about 2 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the milk and sour cream until smooth
- In another bowl add remaining dry ingredients, mixing well. Add ⅓ of the dry ingredients to the butter mixture, and mix until incorporated. Add another ⅓ of the dry in and mix, repeat until batter is smooth.
- Pour batter into 2 parchment lined 9” pans, or if making shamrock design as above pour into 2 baking sheets lined with parchment paper.
- Bake at 350°F for 30-40 minutes, or until fully cooked and edges start to turn golden. Allow to cool completely before removing from pan, or cutting into heart shapes.
- For the frosting, combine all ingredients together and beat until smooth and creamy. Spread between the layers of the cake (but not the top).
- For the ganache, in a saucepan, heat cream as hot as you can but remove before it begins to boil. Remove from heat and pour into a mixing bowl filled with the chocolate, butter, and whiskey. Cover and let stand 10 minutes. Whisk until smooth. Spread over the top of the cake(s).
- For the Baileys sugar crystals, in a small dish add just enough Baileys until it has the consistency of wet sand. Spread out onto a silicone lined baking pan and let sit on counter until completely dry and hardened. Every few hours you can stir the mixture around if you want. Once completely dry, use a sharp edge/blade to break up any large pieces.
From the Baileys Irish Cream website:
The ingredients used in Baileys are gluten free. On the basis of this and to the best of our knowledge there are no traces of gluten in Baileys.
Whiskey can be made from barley, or non-gluten sources. However due to the distillation process, even those made from barley, all gluten is removed to less significantly less than 20ppm. For more information check out our article: What Types of Alcoholic Drinks Are Gluten Free?