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!
2Tablespoonsfull fat coconut milkshake before using
1 - 2Tablespoonsunsalted butterdepends 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.