When thinking about desserts for St. Patrick’s day, most people default to chocolate Guinness cake. It’s definitely not a bad option and a very easy one to make into a bundt or a bunch of minis to give to friends. I tend to lean toward Bailey’s Irish Cream because IT’S AMAZING.
When on a trip to Dublin, someone told me that a 4th of Irish dairy product goes into making Irish Cream. I don’t know if that’s true, but from the amount I like to bake bundt cakes with, I know I’m supporting the industry!
For today’s cake, I made my basic chocolate bundt cake, and did a Bailey’s Irish Cream frosting for the topper. In my book, I do an alternative to my basic vanilla buttercream that is fast and easy to whip up. Adding just a bit of Bailey’s Irish cream makes it so rich and beautiful to pair with a chocolatey dessert. For extra richness, refrigerating and then pouring some rich ganache on top.
Below. you will find the Bailey’s frosting recipe.