• Barth Bakery

Baileys Chocolate Brittle Cake

Updated: Mar 21

This cake combines two of my favorite ingredients…chocolate and Baileys! This rich, layer cake combines Baileys buttercream, caramelized rice cereal brittle, and chocolate ganache to create a fun and delicious adult dessert!


This recipe yields a three-layer cake, which I cut and formed into a football shape for a Super Bowl party. This recipe has many steps, and may seem intimidating, but the end result is certainly worth all the time and effort.


Ingredients

Baileys Chocolate Cake

  • 2 ¼ cups all-purpose flour

  • 1 cup unsweetened cocoa powder

  • 2 tsp baking soda

  • ¾ tsp salt

  • 2 cups granulated sugar

  • 3 large eggs

  • ¾ cup full-fat buttermilk

  • ¾ cup canola or vegetable oil

  • ½ cup Baileys Irish Cream

  • ⅓ cup hot coffee (or boiling water)

  • 1 tsp pure vanilla extract

Rice Cereal Brittle

  • 1 cup granulated sugar

  • ¼ cup water

  • 1 cup rice cereal

Baileys Buttercream

  • 1 cup salted butter, softened

  • 3-5 cups confectioners' sugar, sifted

  • ⅓ cup Baileys Irish Cream

  • 1 tsp pure vanilla extract

Chocolate Ganache

  • 8 oz semisweet chocolate chips

  • ⅔ cup heavy cream


Directions

Baileys Chocolate Cake

  1. Preheat oven to 350°F. Prepare three 8-inch round cake pans with parchment paper circles in the bottom. Then grease the bottom and sides.

  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.

  3. In a separate bowl, whisk together the sugar, the eggs, buttermilk, oil, and Baileys until blended. Add this mixture to the dry ingredients and mix until well combined.

  4. In a small bowl, combine the coffee and vanilla extract. Slowly pour into the batter and mix well.

  5. Divide the batter evenly among the prepared cakes pans and bake for about 30-35 minutes, or until the cakes spring back when touched and a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow to cool for about 10 minutes, then remove the cakes from the pans and place on wire racks to cool completely before frosting.

Rice Cereal Brittle

  1. Line a baking sheet with parchment paper.

  2. In a saucepan, combine the sugar and water together over low heat until the sugar dissolves, stirring constantly. Once dissolved, bring the mixture to a boil (do not stir the mixture after it begins to boil), and cook until it becomes a deep golden syrup.

  3. Remove the saucepan from the heat, stir in the rice cereal, and spread the mixture onto the prepared baking sheet.

  4. Cool the cereal mixture at room temperature until it becomes very brittle. Break up the brittle in a resealable plastic bag using a mallet or rolling pin. Depending on your preference, a food processor can also be used to break up the brittle into even smaller pieces.

Baileys Buttercream

  1. In a medium bowl, use an electric mixer to beat together the butter and sugar until fluffy, about 2 minutes. (The amount of confectioners' sugar will depend on your desired level of sweetness.)

  2. Add the vanilla and ¼ cup of Baileys. Turn the mixer up to high speed and beat for 4 minutes, pausing occasionally to scrape down the sides of the bowl.

  3. Taste the frosting and test the strength of the Baileys. If you want the buttercream to have a stronger taste, add another two tablespoons of Baileys and whip for another few minutes.

Ganache

  1. Add the chocolate chips to a metal or glass bowl.

  2. Microwave the heavy whipping cream until just boiling (about 1-1 ½ minutes), then pour the cream over the chocolate chips. Cover the bowl tightly with plastic wrap for about 5 minutes and let sit undisturbed.

  3. Whisk the chocolate until smooth. Allow the chocolate to cool stirring occasionally until it is cool, but spreadable.

Baileys Chocolate Brittle Cake Assembly

  1. Use a large serrated knife to remove the domes from the top of each cake so the layers are flat.

  2. Place the first layer of cake on a serving plate, cake stand, or cardboard cake circle.

  3. Spread 1 cup of the buttercream into an even layer on the top of the bottom cake layer. Sprinkle with half of the crushed brittle to cover the buttercream layer, and press the brittle into the buttercream.

  4. Repeat the process with the remaining layers. (The top layer does not get brittle; brittle is only for the inner layers.) Spread the remaining buttercream around the sides of the cake.

  5. Spread the ganache over the top and sides of the cake. You may decorate the top of the cake with leftover buttercream like I did. The cake is best served at room temperature, (with ice cream!).

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