Bailey’s Caramel Irish Cream Cake

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 1/2 cups

granulated sugar

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

large eggs

large egg yolks

1/2 cup

water

2 cups

granulated sugar

3 cups

butter (1 1/2 lbs), at room temperature

1/2 tsp

salt

4 tbsp

Bailey’s Caramel Irish Cream

oz semi-sweet chocolate, finely chopped

1 cup

heavy cream for whipping

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