richard-in-cincy
Well-known member
I made this yesterday for a birthday cake. Really rich, dense, moist. Chocolate flavor is very nice and fudgy and the Bailey's is really shining through. Frosted with whipped chocolate ganache and covered with a mountain of chopped Reese's Cups (birthday request, not my idea!)
Grease, flour, and line with waxed paper 3 8-inch cake pans
Preheat oven to 350F.
3 cups flour
1 1/4 cup cocoa (not dutch)
2.5 tsp baking soda
1.5 tsp baking powder
1 tsp salt
Sift dry ingredients together, set aside.
3 cups sugar
1 1/4 cups sunflower oil
2 tsp. vanilla
1.5 cup ricotta (not reduced calorie)
3 eggs
1.5 cups Baileys
1 cup cold coffee
Whip the sugar and wet ingredients until well combined. Stir in flour.
Bake for 30-35 minutes. Cool on racks for 20 minutes, turn out on racks, cool. Frost.
Grease, flour, and line with waxed paper 3 8-inch cake pans
Preheat oven to 350F.
3 cups flour
1 1/4 cup cocoa (not dutch)
2.5 tsp baking soda
1.5 tsp baking powder
1 tsp salt
Sift dry ingredients together, set aside.
3 cups sugar
1 1/4 cups sunflower oil
2 tsp. vanilla
1.5 cup ricotta (not reduced calorie)
3 eggs
1.5 cups Baileys
1 cup cold coffee
Whip the sugar and wet ingredients until well combined. Stir in flour.
Bake for 30-35 minutes. Cool on racks for 20 minutes, turn out on racks, cool. Frost.