Saturday, March 19, 2011

Bailey's Irish Cream Cake

recipe by Sabrina W. for eat.drink.and be merry.
yields 8 slices
1 box chocolate cake mix of your choice (plus ingredients on back of box)
1 3/4 cup heavy whipping cream (1 1/2 for cream, 1/4 for ganache)
1 cup powdered sugar
8 oz cream cheese, softened
4 oz mascarpone cheese, at room temperature
1 teaspoon vanilla
1/2 cup Baileys Irish Cream
1 tin of chocolate hazelnut pirouette cookies, cut into 2-3 inch pieces (depends on height of your cake)
1/2 cup semi-sweet chocolate chips
8 drops of green food coloring

Bake cake according to directions on back of the box in 2 8inch round pans. Let cool.

Heat 1/4 cup cream to a slow boil over stove. Pour heated cream over chocolate chips in a small bowl. Let sit for 2-3 minutes. Whisk together and set aside to cool.

In a large mixing bowl, beat cheeses together until smooth. Add cream, sugar, & vanilla and beat until stiff peaks form. Slowly add the Baileys little by little and fold in. Add food coloring and gentle fold to blend.

Spread half of the cream on one layer of cake. Top with second layer and top with 3/4 of the remaining cream. Use the rest of the cream for the sides. Dizzle with chocolate ganache (you may have some left over) Arrange the pirouette cookies around the sides of the cake.