Who’s in for booze on a Monday? I surely am, and I’m pretty sure that so are you all but – when is it a bad time for spiked desserts, that’s the question.
Yes, I’m aware it’s Sunday today. I’ve had my fair share of this cake, but I’m not that drunk… I just wanted to give you enough time to make this in order to enjoy it tomorrow Monday.
Because obviously, Monday mornings call for some boozy desserts, with Irish cream on the cake, frosting and caramel sauce. Can you tell this is going to be good?
Like – 100% mindblowing. Neither my words nor my pictures can make you imagine how awesome this dessert was. First, we have fluffy chocolate cake. A super moist one, I must say. Life’s too short for dry cakes so I made sure this one was nothing like that. It is flavored with chocolate and the goodness of Bayleys Irish Cream (aka liquid gold, that stuff is glorious!) and it turns out so perfect that you could totally eat it on its own.
But again: when is it a bad time to add some cheesecake frosting and a drizzle of caramel sauce? Never – that’s the answer you’re looking for.
So I went ahead and topped with the creamiest, most luscious “cheesecake” frosting I’ve ever tasted. And I laughed because – guess what – cheesecake frosting is actually pureed cottage cheese which means…
More cake for me.
Unhealthy as this cake may look – it packs some serious protein thanks to cottage cheese and quark cheese. And yeah, that’s secret code for “I’m allowed to have two pieces”.
Let’s not lie now guys. Almost a whole bottle of Bayleys made it to the cake, so I wouldn’t call this one health food, oh well. But you know my motto: if you’re going to indulge, make sure it is worth the extra calories, right?
And yeah, this one is so worth it ohhh. Best cake I’ve ever made, people who tasted it said. As if the cake wasn’t already moist enough, it absorbed some of the frosting and caramel, resulting in a dreamy soaked cake which kind of resembled “Tres Leches Cake”, only better, because it is booze + caramel what we’re talking about and not milk, duh.
I took the first bit and I instantly knew that this cake had to make its way out of the house as soon as possible. Otherwise it would be me who did it… rolling.
Again: sorry that my pictures don’t make this stuff justice. It was late in the afternoon when I baked it, and I couldn’t wait to dig into it, so I decided I’d take some pictures there.
Dumb, dumb me.
You know when the shooting is not working and you’re just standing there with your camera wishing for it to end and wanting to eat all the cake.
Oh well, that’s what I did.
- 240 grams flour
- 60 grams cacao powder
- 200 grams brown sugar
- 1 tbsp. instant coffee granules
- a pinch of salt
- 15 grams baking powder
- 250 grams 0% fat quark cheese*
- 7 tablespoons Bayleys Irish Cream
- 2 eggs
- 1 teaspoon vinegar
- 60 grams sunflower oil**
- 400 grams fat free cottage cheese***
- 40 grams brown sugar
- 3 tablespoons Bayleys Irish Cream
- 30 grams butter
- 75 grams Bayleys Irish Cream
- 100 grams brown sugar
- 1 + 1/2 tablespoons butter
- a pinch of salt
- Start by making the cake so you can make both the frosting and caramel while it's in the oven.
- Whisk all of the dry ingredients in a bowl.
- Stir in wet ones and mix with an electrical whisk until mix is smooth and lump free. Don't worry, there's no risk to overwork the batter.
- Grease and flour a baking pan and pour batter.
- Bake at 180ºC (375F) for 20-25 minutes.
- Let it cool before you frost it.
- For the frosting, dump all of the ingredients into a blender or food processor and pulse until creamy.
- For the caramel, place Bayleys and sugar in a saucepan and stir until dissolved.
- Bring mixture to a boil for 4 minutes.
- Add butter and whisk to dissolve.
- Let it cool before you pour on cake.
- To assemble: spread a thick layer of frosting on top of the cake and then drizzle with caramel sauce.
- *I used quark cheese because my local store was out of greek yogurt, but thick 2% greek yogurt works perfectly in place of it. If you can find quark, I recommend you use it instead - I like that version a bit better.
- **Use a kind of oil which is flavorless (ie: canola, vegetable, etc...) or you could kill the Bayleys flavor!
- ***Make sure that you use low sodium cottage cheese - it tastes better.
- This cake gets better the longer it sits and it absorbs the booze in the frosting and gets super moist.
I hope you all have a piece of this baby for St. Patricks day – it will be 3000 times better that way, you know.
Have a great day!