Good and Evil Chocolate Layer Cake

Recipe and Styling by Libbie Summers for Salted and Styled
Photography by Chia Chong

Good and Evil Chocolate Layer Cake is an ode to Savannah, GA. It’s gritty back alleys, showy debutants and multiple layers of rich history. Like Savannah, it’s a work of art that just keeps getting better the deeper you go.

Good and Evil Chocolate Layer Cake
(Irish Cream Frosting, Southern Praline Topping)
Serves 12-16

2 cups all-purpose flour
1 3/4 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup BAILEYS® Coffee Creamers Original Irish Cream flavor
½ cup vegetable oil
2 eggs
1 teaspoon vanilla paste, can substitute 2 teaspoons extract
1 cup boiling water
Irish Cream Frosting (recipe to follow)
Southern Pralines, chopped (optional)

Preheat oven to 350º F. Prepare five 9-inch cake pans by lining the bottoms with parchment paper and spraying with non-stick baking spray. Set aside.

In the bowl of a standing mixer fitted with a whisk attachment, add the flour, sugar, cocoa, baking powder, baking soda and salt. Whisk to combine. Add the coffee creamer, vegetable oil, eggs and vanilla paste and mix on medium speed until well incorporated. Reduce speed and add the boiling water. Increase speed to medium-high and beat for 1 minute.

Divide batter evenly between the pans and bake until the centers just bounce back (about 16-20 minutes). Remove from the oven and allow to cool completely before removing from the pan and frosting with the Irish Cream Frosting. Garnish with chopped pralines if desired.

Irish Cream Frosting
(yields about 5 cups, you won’t need all of it if you don’t frost the sides)

2 cups (4 sticks) butter, at room temperature
6 to 8 cups confectioners’ sugar, sifted
1⁄2 teaspoon salt
1 tablespoon vanilla paste
2/3 cup BAILEYS® Coffee Creamers Original Irish Cream flavor

Directions: In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Reduce the speed to low and gradually add 6 cups of the confectioners’ sugar. Increase the speed to medium and add the salt, vanilla paste, and the coffee creamer. Beat for 2 minutes. If the frosting is too thin at this point, add more of the confectioners’ sugar, 1⁄2 cup at a time, and beat for 1 minute, until fully incorporated. If the frosting is too thick, add more of the coffee creamer, 1 tablespoon at a time, and beat for 30 seconds or until just combined. Refrigerate the frosting for 20 minutes before using. Frosting can be made ahead and stored in the refrigerator for up to 1 week.

Note: This recipe was paid endorsement as part of a contest by BAILEY’S® Coffee Creamers to determine The Best American St. Patrick’s Day City. Sadly, Boston won the contest. Happily we took the cake.

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