Instructions

For the Irish Cream Chocolate Cake:

Heat oven to 375°. Line the bottoms of two 8 inch cake pans with parchment paper and lightly spray with a non stick cooking spray.

In a medium bowl whisk together the flour, cocoa, baking powder, baking soda, espresso powder and salt.

In a small bowl whisk together the buttermilk, sour cream and vanilla.

In a large mixing bowl beat the butter and sugars together until fluffy. Beat in the eggs, one at a time. Reduce the mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Only beat until combined. Stir in Irish Cream Chocolate Chips.

Divide batter into the two prepared pans (about 1.10 ounces each). Bake 35 minutes or until a wooden toothpick inserted into the center comes out clean. Place cake on a wire rack for 10 minutes. remove cakes from the pans—brush hot Irish Cream Syrup on the tops or the hot cake layers. Cool completely before adding the Irish Cream Dark Chocolate Cream Cheese Frosting.

When cakes are cooled, place bottom layer on a cake plate and add a layer of frosting to the top. Place the top layer on top of the bottom layer. Continue adding frosting to the cake until the cake is completely covered around the edges and top.

For the Irish Cream Syrup:

In a small saucepan add the butter, water and sugar. Bring to a boil—reduce heat and simmer 5 minutes. Take the pan off the stove, stir in the Baileys Irish Cream.

For the Irish Cream Dark Chocolate Cream Cheese Frosting:

Mix butter, cream cheese, vanilla and cocoa on medium until creamy (about 3 minutes). Alternate sugar and 1 tablespoon of Baileys Irish Cream until both are added. Mix on medium high until light and fluffy (about 3-5 minutes).