There’s something magical about recipes whose ingredients you always have on hand, so that when cravings strike, you can whip up something to satisfy those cravings without ever having to leave the house. Because having to the leave the house means having to put on real pants, and let’s be honest. There are days when ain’t nobody got time for that, you know?
I’m currently in the middle of final exams (and papers and grading). So yeah…real pants?
This Baileys peppermint chocolate cake is one of those magical recipes. The cake itself doesn’t require eggs or butter, or even chocolate chips. It’s actually vegan! Well, until you get to the Baileys ganache. Now, for the ganache, you’re going to need some butter (or margarine) and chocolate chips and Baileys, but if you’re in a real bind, you can skip the ganache (gasp!) and the peppermint bark and this cake will still help you through your chocolate crisis.
I love this cake. My mom has been baking it for years. It’s fudgy and moist, and is a great basic chocolate cake recipe to have around – you can eat it plain (I promise, it’s still scrumptious!), you can double the recipe and make a frosted layer cake, or…you can do like I did and dress it up for the holidays with some Baileys Irish Cream ganache and peppermint bark! All up to you. Just be sure to remember your cake pants!
- 1 2/3 cups flour
- 1 cup packed brown sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 teaspoon vinegar
- 1/4 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/4 cup butter or margarine
- 1/2 teaspoon vegetable oil
- 2 tablespoons Baileys Irish Cream liqueur
- 2 ounces peppermint bark, chopped
- Preheat the oven to 350 degrees. Grease and flour an 8×8 pan.
- In a mixing bowl, combine the flour, brown sugar, cocoa powder, baking soda, and salt. Stir until the mixture looks homogenous and all lumps have been broken up.
- Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients mixture. Mix until smooth. Pour the batter into the greased and floured pan. Bake for 35-40 minutes or until an inserted toothpick comes out clean. Allow the cake to cool in the pan on a wire rack.
- While the cake is cooling, make the ganache. Place 1-2 inches of water in the bottom of a medium pot. Heat the water on medium low, and place a heat-safe glass bowl on top of the pot. The water in the pot should not be in contact with the bowl. Place the chocolate chips, butter/margarine, and vegetable oil in the glass bowl. Heat until the chocolate and butter/margarine have melted, stirring periodically. Once the mixture has melted completely, remove the bowl from the heat and stir in the Baileys. Let the ganache cool for 10-15 minutes.
- Spoon the ganache over the cake (or over individual pieces) and top with chopped peppermint bark pieces.