Yields:
9 – 16 serving(s)
Wondering what to do with that opened bottle of Baileys, or looking for an extra-sweet breakfast for St. Patrick’s Day? Look no further than this Baileys chocolate coffee cake. The classic breakfast cake gets a sweet (& boozy!) boost in this recipe thanks to an easy chocolate topping and a Baileys-spiked cake. It’s the perfect way to make your brunch extra-special, and to guarantee you’ll have a sweet snack to reach for all day long. Warning: Make it once, and you might have trouble going back to basic coffee cake.
If you have any leftovers, store them in an airtight container at room temperature for around 3 days. Still have more Baileys you need to get rid of? Never fear—our Baileys chocolate cream pie and Mudslide no-churn ice cream will have you wishing you bought another bottle.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
Cake
- 3/4 cup
(1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups
(300 g.) granulated sugar
- 1/3 cup
(70 g.) packed dark brown sugar
- 2 tsp.
baking powder
- 3
large eggs
- 1 cup
whole milk
- 2/3 cup
sour cream
- 1/4 cup
Baileys
- 3 cups
(360 g.) all-purpose flour
Topping
- 3/4 cup
(150 g.) granulated sugar
- 3/4 cup
(90 g.) all-purpose flour
- 2 tsp.
unsweetened cocoa powder
- 3/4 tsp.
instant espresso powder
-
Pinch of kosher salt
- 4 Tbsp.
unsalted butter, melted
- 1/2 cup
semisweet chocolate chips, melted
-
Filling
- Step 1Arrange a rack in center of oven; preheat to 350°. Grease a 9″ x 9″ baking pan with cooking spray.
- Step 2In a medium bowl, whisk brown sugar, cocoa powder, and espresso powder.
-
Cake
- Step 1In a large bowl, using a handheld mixer on medium-high speed, beat butter, granulated sugar, brown sugar, and baking powder until smooth. Add eggs, one at a time, beating to blend after each addition. Add milk, sour cream, and Baileys and beat until just combined. Gradually beat in flour.
- Step 2Pour half of batter into prepared dish. Sprinkle filling over. Top with remaining batter.
-
Topping
- Step 1In a medium bowl, whisk granulated sugar, flour, cocoa powder, espresso powder, and salt. Add butter and whisk until well combined. Scatter topping over batter in an even layer.
- Step 2Bake cake, covering with foil during the last 10 to 15 minutes if edges look too dark, until a tester inserted into the center comes out clean, 60 to 75 minutes.
- Step 3Drizzle with chocolate. Let cool 10 to 15 minutes before slicing.
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