Bailey’s Caramel Irish Cream Cake – Recipe

INGREDIENTS

1 1/2 cups

all-purpose flour

2 tsp

baking powder

3/4 tsp

baking soda

1/2 tsp

salt (the original recipe called for 3/4 tsp)

11 tbsp

unsalted butter, softened (I used 3/4 cup)

1 cup

granulated sugar (I decreased the original amount by 1/2 cup)

2/3 cup

Dutch-processed cocoa powder (I used Hershey Unsweetened Cocoa powder)

large eggs

1 tsp

Vanilla Extract (I also added 1 tsp Bailey's Irish Cream)

1 1/3 cups

warm water

1/2 cup

warm water mixed with 1 Tbs. of Bailey's Caramel Irish Cream Liquor to use as a cake punch, to add moisture to the cake before frosting.

whole eggs, large

large egg yolks

1/2 cup

water

2 cups

granulated sugar

3 cups

butter (1 1/2 lbs = 6 sticks), at room temperature

1/3 tsp

salt

4 tbsp

Bailey's Caramel Irish Cream

6 oz

semi-sweet chocolate

4 oz

unsweetened chocolate

1 cup

heavy cream for whipping

caramel candies, unwrapped (I also cut them up to smaller pieces)