What is better than a dark chocolate cake with light and delightful Baileys swiss meringue buttercream? That’s right, nothing! 😉
A few weeks ago I had a lunch date with friendsand I wanted to bring some cake. This cake was my choice and it was a hit! I dare you Baileys lovers to give it a try – it wont let you down – I promise.
I made this chocolate cake. Yes, I do use that recipe a lot – it makes the perfect chocolate cake so why not use it?! 🙂
When the cake had cooled completely I went on with making the swiss meringue buttercream. This is my recipe for SMB and this time I added 3 tablespoons Baileys to the buttercream for flavor – yummy!
I really like both the look and the flavor that the chocolate ganache adds to the cake.
Chocolate ganache :
- 4 oz semisweet chocolate, coarsely chopped
- 1/4 cup heavy cream
- Place chocolate in a medium heatproof bowl; set aside.
- Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 30 seconds.
- Stir until smooth. Let cool slightly before using
It’s best to let the cake (with the buttercream) cool in the refrigerator for 30 minutes or so before poring the ganache over the cake.
Before the ganache sets, decorate the cake to your liking. I used the empty Baileys bottle, some white chocolate Kit Kat, Hershey’s cookies and cream, Ferrero Rocher, caramel fudge and gold sprayed Oreos. I used this gold spray – it’s so awesome 😀
Enjoy and have fun! 🙂