This Flourless Chocolate Cake with Baileys Irish Cream is the perfect cake for St. Patrick's Day or any Irish-themed celebration. The cake is an ideal dessert for any Baileys lover as it is packed with Baileys flavoring in both the cake and the chocolate topping!
This post may contain affiliate links. Please refer to the terms page for more information.
This texture of this flourless chocolate cake is silky smooth and fudgy. The cake is a scant ¾" high but is quite rich so you don't need a large slice to satisfy your sweet tooth!
Jump to:
Ingredients
This cake is made in two components:
- The flourless chocolate cake layer
- The chocolate ganache infused with Baileys Irish Cream
Flourless chocolate cake ingredients
- Dutch-processed cocoa powder: sift the cocoa powder as it has a tendency to form lumps
- Granulated sugar and salt
- Baileys Irish Cream: replace the Baileys with 2 teaspoons vanilla if you prefer a flourless cake without the Baileys
- Bittersweet chocolate: use either chocolate chips or bittersweet chocolate chopped into small pieces
- Unsalted butter
See recipe card for quantities.
Baileys chocolate ganache ingredients
- Heavy cream
- Baileys Irish Cream: substitute an equal amount of heavy cream in place of the Baileys if you prefer the ganache without the alcohol.
- Bittersweet chocolate: use either chocolate chips or bittersweet chocolate chopped into small pieces
- Decorations: use your imagination when coming up with the decor for the top of the cake. Consider the following: green sprinkles, fondant shamrocks, drizzle with green candy melts, etc...
See recipe card for quantities.
Instructions
Prepare an 8-inch round cake pan by coating with baking spray and lining the bottom with parchment paper.
Place chocolate and butter in a heat-resistant bowl. Microwave on 50% power for 30 seconds and stir briefly. Continue to heat at 30 second intervals, stirring between each heating, until butter and chocolate are melted.
Add sugar, salt and Baileys to the bowl with the melted chocolate. Whisk until well blended.
Add the eggs. Whisk until well blended.
Add the cocoa powder and whisk until well blended.
- Pour the cake batter into the prepared cake pan. Smooth top with an offset spatula or by tapping lightly on a countertop.
- Bake for 25 - 30 minutes in pre-heated oven. The cake is finished when the internal temperature of the cake is 200℉ (use an instant read thermometer inserted into the center of the cake to check for doneness).
- Place the cake pan on a wire rack for 10 minutes. Run an offset spatula around the inside of the cake pan and flip the cake over onto a wire rack. Let the cake cool completely
Make ganache:
- Place chocolate chips in a heat-proof bowl. Combine heavy cream and Baileys in a saucepan. Heat over medium-high heat until the mixture reaches a low boil.
- Pour the hot cream/Baileys over the chocolate. Let the chocolate soften for 5 minutes then stir until smooth. If all the chocolate does not melt, heat briefly in the microwave (20 seconds) and stir until melted.
Pour ganache evenly over the top and sides of the cooled cake (the cake should still be on the wire cooling rack).
Add any desired decorations. Place cake in refrigerator for 15 minutes or until ganache has set. Use an offset spatula or a cake lifter to transfer the cake to a serving platter.
Variations
Following are a few variations for the St. Patrick's flourless chocolate cake recipe:
- Toasted nuts - stir in ½ cup of toasted and chopped nuts after adding the cocoa powder. Walnuts, almonds and pecans work nicely - or try some pistachios for a little more St. Paddy's Day green!
- Baileys-free - don't like Baileys? No problem: 1) eliminate the Baileys in the cake mix and replace with 2 teaspoons vanilla; 2) eliminate the Baileys in the ganache and use one full cup of heavy cream.
Equipment
This Flourless Chocolate Cake with Baileys is easy mixed together without the need for a hand- or stand-mixer. You need the following equipment:
- 8" round cake pan and parchment paper for lining bottom of pan
- Measure cups and spoons
- Bowls (heat resistant for heating in microwave or over stovetop)
- Wire whisk and a rubber spatula
- Instant read thermometer: to check the cake is baked to the correct temperature
Storage
Place the Baileys Flourless Chocolate cake in an airtight container and store in the refrigerator for up to 3 days. Remove from refrigerator approximately 2 hours before serving and allow to come to room temperature.
Top tip
I recommend unmolding the cake while it is still warm for ease of removal. Let the cake rest for 10 minutes after baking, run an offset spatula around the inside of the cake pan and flip over onto a wire rack. Let the cake cool completely before adding the chocolate ganache topping.
More chocolate cake recipes
Love chocolate cakes? Check out these recipes:
📋 Recipe
Flourless Chocolate Cake with Baileys Irish Cream
Equipment
- 1 8" Cake Pan round pan
- Hand Mixer or
- Measuring Cups
- Measuring spoons
Ingredients
Flourless Cake
- 1 Cup Chocolate chips, bittersweet (170 grams)
- 8 Tablespoons Unsalted butter, softened (4 ounces / 113 grams)
- ¾ Cup Granulated sugar (150 grams)
- ½ teaspoon Salt
- 1 Tablespoon Baileys Irish Cream (optional- replace with 2 teaspoons vanilla if not using Baileys)
- 3 Large Eggs, room temperature
- ½ Cup Dutch-processed cocoa powder (45 grams)
Chocolate Ganache
- 1 ½ Cups Chocolate chips, bittersweet (255 grams)
- ¾ Cup Heavy cream (use 1 cup heavy cream if not using Baileys)
- ¼ Cup Baileys Irish Cream
Instructions
- Preheat oven to 350 degrees
- Prepare an 8-inch round cake pan by coating with baking spray and lining the bottom with parchment paper.
Cake
- Place chocolate and butter in a heat-resistant bowl. Microwave on 50% power for 30 seconds and stir briefly. Continue to heat at 30 second intervals, stirring between each heating, until butter and chocolate are melted.
- Add sugar, salt and Baileys to the bowl with the melted chocolate. Whisk until well blended.
- Add the eggs. Whisk until well blended.
- Add the cocoa powder and whisk until well blended.
- Pour the cake batter into the prepared cake pan. Smooth top with an offset spatula or by tapping lightly on a countertop.
- Bake for 25 - 30 minutes in pre-heated oven. The cake is finished when the internal temperature of the cake is 200℉ (use an instant read thermometer inserted into the center of the cake to check for doneness).
- Place the cake on a wire rack for 10 minutes. Run an offset spatula around the inside of the cake pan and flip over onto a wire rack. Let the cake cool completely
Ganache
- Place chocolate chips in a heat-proof bowl.
- Combine heavy cream and Baileys in a saucepan. Heat over medium-high heat until the mixture reaches a low boil.
- Pour the cream/Baileys over the chocolate. Let the chocolate soften for 5 minutes then stir until smooth. If all the chocolate is does not melt, heat briefly in the microwave (20 seconds) and stir until melted.
- Pour ganache evenly over the top and sides of the cooled cake (the cake should still be on the wire cooling rack).
- Add any desired decorations. Place cake in refrigerator for 15 minutes or until ganache has set. Use an offset spatula or a cake lifter to transfer the cake to a serving platter.
Video
Notes
- Storage: Place the cake in an airtight container and store in the refrigerator. Remove from refrigerator approximately 2 hours before serving and allow to come to room temperature.
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Beth says
I love how sweet, fudgy, and dense this cake is, and the Baileys adds so much flavor! Oh, it's so good.