Double-Layer Chocolate Cake with Baileys Buttercream
 
 
Makes 1 6" round, 2-layer cake
Ingredients
Cake:
  • ¾ cup + 2 tablespoons all-purpose flour, plus more for dusting
  • 1 cup granulated sugar
  • ¼ cup + 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup buttermilk (see notes)
  • ¼ cup vegetable oil
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ cup freshly brewed hot coffee
Baileys buttercream:
  • 8 tablespoons unsalted butter, room temperature
  • 1½ cups powdered sugar
  • 3 tablespoons Baileys Irish cream
Finish:
  • dark chocolate baking chunks and mini white chocolate chips (optional)
Instructions
Make and bake the cake:
  1. Preheat oven to 350 degrees.
  2. Butter two 6" round cake pans, line bottoms with parchment paper and butter the paper. Dust pans with flour, shake out excess and set aside.
  3. In a medium bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt, stirring with a whisk.
  4. In a separate bowl, combine the buttermilk, vegetable oil, egg and vanilla extract; mix well.
  5. Add the wet mixture to the flour mixture and beat with a mixer on medium speed until just combined.
  6. Add the hot coffee and beat on high speed until well blended.
  7. Pour batter into the prepared pans and bake cakes for 25 minutes or until a wooden skewer inserted into the center comes out clean. Let cakes cool in the pans for 30 minutes and then invert onto a wire rack. Remove parchment paper and let cakes cool completely.
Prepare the buttercream and assemble the cake:
  1. Place the butter in a medium bowl and beat with a mixer on high speed until light and fluffy. Slowly add the powdered sugar and continue to beat until well combined. Add the Baileys, 1 tablespoon at a time, beating well after each addition.
  2. Place one cake layer on a plate and top with about ½ cup buttercream, spreading it toward the edges. Top with second cake layer and about ½ cup buttercream, spreading it toward the edges. Spread a thin layer of buttercream on the sides.
  3. Garnish with dark chocolate baking chunks and mini white chocolate chips, if desired. Store cake loosely covered in the refrigerator.
Notes
I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the 1-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/double-layer-chocolate-cake-baileys-buttercream/