Bailey'S Irish Chocolate Cream Cake Recipe

Name: Bailey'S Irish Chocolate Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 ounces package semisweet chocolate chips; 1/2 cup (1 stick) unsalted butter; 6 eggs separated, room temperature; 1 cup sugar; 1/2 cup finely chopped pecans; 1 tablespoon Irish cream liqueur; 1/2 teaspoon vanilla; pinch of cream of tartar; 2 cups whipping cream; 1/4 cup powdered sugar; 2 tablespoons Irish cream liqueur; 2 ounces chocolate swirls (optional)

Servings: persons

1 12 ounces package semisweet chocolate chips
1/2 cup (1 stick) unsalted butter
6 eggs separated, room temperature
1 cup sugar
1/2 cup finely chopped pecans
1 tablespoon Irish cream liqueur
1/2 teaspoon vanilla
pinch of cream of tartar
2 cups whipping cream
1/4 cup powdered sugar
2 tablespoons Irish cream liqueur
2 ounces chocolate swirls (optional)

1
Pre heat oven to 350 degrees
2
Grease and flour 10 inch spring form pan. Melt chocolate chips and butter in top of double boiler over hot, but not boiling, water. Beat yolks in large bowl of electric mixer until very thick, about 5 minutes. Beat in 1/2 cup sugar, 1 tablespoon at a time. Stir in melted chocolate, pecans, liqueur and vanilla.
3
Beat egg whites with cream of tartar in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold 1/4 of whites into chocolate mixture, then fold chocolate mixture back into remaining whites. Pour into prepared pan. Make 30 minutes. Reduce oven temperature to 275 degrees and continue baking 30 minutes. Turn off oven, let cake stand in oven for 30 minutes with door ajar.
4
Remove cake from oven. Dampen paper towel and place on top of cake for 5 minutes, remove towel (top of cake will crack and fall) Cool cake in pan.
5
Remove spring form. Transfer cake to platter. Beat whipping cream in large bowl of electric mixer until soft peaks form. Beat in powdered sugar and liqueur. Spoon whipped cream onto top of cake and smooth evenly. Sprinkle chocolate swirls on to top of cake.

1400

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 12 ounces package semisweet chocolate chips, 1/2 cup (1 stick) unsalted butter, 6 eggs separated, room temperature, 1 cup sugar, and more.

Yes, Bailey'S Irish Chocolate Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bailey'S Irish Chocolate Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions