Boozy Q Recipe
Chocolate cake served over Bailey’s Irish Creme liqueur, topped with Chambord-infused whipped cream & drizzled with chocolate syrup.
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Ingredients
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Cake and Toppings
Method
Preparation
- 1
Make the Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- 3
- 4
Stir in the boiling water until the batter is smooth (the batter will be thin).
- 5
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- 7
Prepare the Whipped Cream
In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the Chambord liqueur and continue whipping until stiff peaks form.
- 8
Assemble the Dessert
Place one layer of cake on a serving plate. Drizzle half of the Bailey’s Irish Cream over the cake layer.
- 9
Spread half of the whipped cream over the soaked cake layer. Place the second cake layer on top.
- 10
Drizzle the remaining Bailey’s Irish Cream over the top layer and finish with the remaining whipped cream.
- 11
Drizzle chocolate syrup over the top before serving.