BAILEYS Kiss Cocktail Cake

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The other night I came across a recipe for Prime Rib, and it got me thinking. Thinking about the first time that I ever had prime rib. It was at a restaurant named The Refectory in Fresno, California. I believe I was on a date, and it was my first year in college. The prime rib was absolutely amazing, but apparently the date was not. A couple of years later the restaurant burned to the ground 🙁

They did not rebuild the restaurant, they sold the land and someone built a hideous appliance warehouse store in it’s place. It was a gorgeous old building. My mind quickly turned to the more memorable adventures that we had at the old Refectory…..St. Patrick’s Day Pajama Party Brunch! Just imagine a fancy restaurant, filled to the rafters with college students in their pajamas. The best part, green mimosas pouring out of a HUGE champagne fountain!

That’s me in the middle wearing my fuzzy mint green footie pajamas!

The real fun was happening on the other side of the restaurant…

Don’t you just love Heidi’s bunny slippers and striped pajamas?

Ahhh…the good old days! We were all co-workers and loved getting together outside of work.

Okay, back to the present day. It’s time for cake!!! A BAILEYS Kiss Cocktail Cake! This is not just any cake…wait for it…a chocolate cocktail cake with BAILEYS and Hershey’s mini kisses, BAILEYS glaze and a chocolate ganache….oooh baby!

How to make BAILEYS Kiss Cocktail Cake:

For the Cake:

Preheat oven to 350 degrees. Spray Bundt pan with baking spray, set aside.

Whisk together the dry ingredients in a large bowl.

Add the liquid ingredients and beat until smooth with a mixer.

Stir in the mini Hershey’s kisses.

Pour into prepared pan and bake for 65 – 75 minutes, or until toothpick comes out clean.

Remove cake from oven and let cool in the pan for 15 minutes.

Flip cake out onto a cooling rack, and allow to cool completely.

For the Glaze:

Whisk together the powdered sugar and the Bailey’s Irish cream until smooth.

Place a plate under the cake on the cooling rack, and drizzle the glaze over the top of the cake. When you run out of glaze, move rack to a clean plate and pour glaze from the first plate over the cake.

Set cake aside and allow glaze to set.

For the Ganache:

Place chocolate chips and coconut milk in a microwave safe bowl.

Heat for 30 second intervals, stirring in between, until chocolate is smooth and melted. Whisk in the butter.

Pour the ganache into a zipper bag and snip off one of the corners. Be ready, to will come pouring out!

Drizzle ganache over the top of the glazed cake…..

Enjoy!!

BAILEYS Kiss Cocktail Cake

BAILEYS Kiss Cocktail Cake is not just any cake…wait for it…a BAILEYS chocolate cocktail cake with Hershey’s mini kisses, BAILEYS glaze and a chocolate ganache….oooh baby!

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Course: Dessert

Cuisine: Irish

Keyword: chocolate, cake, dessert, recipe, BAILEYS, Irish, cream, KISSES

Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes

Glazing Time: 15 minutes

Total Time: 1 hour 20 minutes

Servings: 12 Servings

Calories: 531kcal

Author: Lisa Johnson

Ingredients

Cake

• 2 cups granulated sugar
• 2 cups unbleached all-purpose flour
• 3/4 cups unsweetened cocoa powder
• 3.4 ounce package chocolate pudding mix
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 Tablespoon espresso powder
• 1 teaspoon salt
• 4 large eggs
• 3/4 cups canola oil
• 1/2 cup Baileys Irish Cream
• 1/2 cup water
• 1/4 cup Godiva Chocolate Liqueur
• 1/2 cup mini Hershey's kisses

Glaze

• 1 cup powdered sugar
• 3 Tablespoons Baileys Irish Cream

Chocolate Ganache

• 1/3 cup semi-sweet or bittersweet chocolate chips
• 2 Tablespoons full fat coconut milk shake before using
• 1 - 2 Tablespoons unsalted butter depends on how thick your coconut milk is

Instructions

To make the Cake:

• Preheat oven to 350 degrees. Spray Bundt pan with baking spray, set aside.
• Whisk together the dry ingredients in a large bowl.
• Add the liquid ingredients and beat until smooth with a mixer.
• Stir in the mini Hershey's kisses.
• Pour into prepared pan and bake for 65 - 75 minutes, or until toothpick comes out clean.
• Pour into prepared pan and bake for 65 - 75 minutes, or until toothpick comes out clean.
• Remove cake from oven and let cool in the pan for 15 minutes.
• Flip cake out onto a cooling rack, and allow to cool completely.

To make the Glaze:

• Whisk together the powdered sugar and the Bailey's Irish cream until smooth.
• Place a plate under the cake on the cooling rack, and drizzle the glaze over the top of the cake. When you run out of glaze, move rack to a clean plate and pour glaze from the first plate over the cake.
• Set cake aside and allow glaze to set.

To ake the Ganache:

• Place chocolate chips and coconut milk in a microwave safe bowl.
• Heat for 30 second intervals, stirring in between, until chocolate is smooth and melted. Whisk in the butter.
• Pour the ganache into a zipper bag and snip off one of the corners. Be ready, to will come pouring out!
• Drizzle ganache over the top of the glazed cake.

Notes

• You will not need all of the ganache, I used the rest for a different recipe.
• BAILEYS Irish Cream and Godiva Chocolate Liqueur are registered trademarks. I have no affiliation with either company, and I am not being paid to present this recipe.

Nutrition

Calories: 531kcal | Carbohydrates: 79g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 385mg | Potassium: 236mg | Fiber: 2g | Sugar: 56g | Vitamin A: 100IU | Calcium: 57mg | Iron: 2.7mg

UPDATE: This cake won the Spiked Recipe Challenge!!

Elena from dcinstyle made this amazing watercolor based on my cake and featured it on her site:)  Thank you so much Elena, you are an amazing artist!