Recipe: Baileys Chocolat Luxe Cake

This is not a sponsored post surprisingly! Well unless you're counting sponsorship from my mother, who kindly gave us a bottle of Baileys Chocolat Lux last time she visited.

I'm not really a huge fan of cream liqueurs if truth be told... The only time I might be tempted to have a small measure would be over Christmas, when a small amount of the stuff isn't exactly going to make a difference in decadence levels!

I have however found that Baileys and other cream liqueurs are an extremely valuable resource to turn to when baking, adding both richness and moisture to recipes.

baileys chocolate lux cake recipe audacity of food
baileys chocolate lux cake recipe audacity of food

I recently turned to the bottle of Chocolat Luxe lurking in the cabinet to provide some cakespiration for a chocolate themed Clandestine Cake Club event (if you want to find out more about cake club, head on over to

this post


Despite turning to Google, I was unable to find a recipe for a cake which used this particular type of Baileys, so I decided to tweak some conventional recipes in order to include it. It seemed fairly logical to find recipes which used milk and replace this with the Baileys!

The cake recipe here is actually a version of Mary Berry's Very Best Chocolate Fudge Cake from 100 Bakes and Cakes. The Icing is an adaptation of the frosting recipe from The Hummingbird Bakery Cookbook.

I was extremely pleased with the sheer amount of booze that I packed into this cake (the measures I have described in the recipe below may have been slightly enlarged in my version....)

baileys chocolate lux cake recipe audacity of food
baileys chocolate lux cake recipe audacity of food


Kitchen Equipment

2 X 20cm cake tins

Free Standing Mixer (optional)

Electric Whisk (optional)

For the Cake

50g sifted

cocoa powder

6 tbsp

boiling water


large free range eggs


Baileys Chocolat Lux


self raising flour

1 tsp

baking powder


softened unsalted butter


caster sugar

For the Icing


Icing Sugar, s


130 g

unsalted butter

, at room temperature


Cocoa Powder

, sifted


Baileys Chocolat Lux

Cocoa Powder

to dust


1. Preheat the oven to 180C and grease and line two 20cm cake tins 

2. Cream together the butter and sugar for the cake mixture by hand, or use a freestanding mixer (and save your wrists!)

3. In a small bowl, mix together the cocoa powder and boiling water until smooth, add this to the butter and sugar and combine well.

4. Add the rest of the cake ingredients and beat until you have a smooth batter.

5. Divide the mixture equally between the two tins and bake for 25-30 minutes until the cake is well risen and springy.

6. Leave the cake to cool on a wire rack for at least half an hour, as any residual heat may make your icing fall off - this is a mistake I made once and never again....

7. To make the icing, beat together the icing sugar, cocoa powder and butter using your chosen method (mixer, electric whisk, or by hand)  until everything comes together.

8. Add the Baileys to this mixture slowly, a small drizzle at a time and continue to mix until it has been fully dispersed through the mixture.

9. Beat the icing for a further 5 minutes until it is fluffy and malleable - the longer you beat it, the airier it becomes!

10. Sandwich together the two cake halves using approximately 1/3 of the mixture. Then use the rest to top the cake, as you can see below I attempted some artful swirling - I'm sure you can do better than me though!

11. If you like, you can finish by dusting the cake with a little sifted cocoa powder to get the effect shown below!

baileys chocolate lux cake recipe audacity of food
baileys chocolate lux cake recipe audacity of food

Do let me know if you try! Or if you have a recipe for me to use up the remaining half a bottle...

Audacity of Food

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