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Ingredients
- Cake:
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- 15 ounces chocolate cake mix
- 1/4 cup mini semi-sweet chocolate chips
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon butter flavoring
- 1 teaspoon vanilla flavoring
- Bailey’s Buttercream:
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- 1 stick butter room temperature
- 1/2 cup vegetable shortening
- 1 pound powdered sugar
- 1/4 cup Bailey’s Irish Cream If you don’t want the icing too spiked used 3 tbsp baileys and then add heavy cream to get it to the right consistency
Instructions
- Spray two 6 inch rounds with nonstick spray. Add cake mix, water, oil, flavorings, and eggs to a bowl. Mix until incorporated, then fold in the chocolate chips.
- Evenly distribute between the two cake pans, set one of the pans into the air fryer, set the temperature to 320 degrees F air fryer, and set the time for 15 to 20 minutes, or until a toothpick, skewer or knife comes out clean.
- Allow the cake to cool completely, wrap in plastic wrap and freeze for a minimum of 4-6 hours, preferably overnight.
- After the cake is fully frozen, prepare the buttercream. Cream butter and shortening until smooth. Add a cup of powdered sugar at a time, alternating adding a tablespoon of Baileys to each cup of powdered sugar. Mix after each addition. After all of the sugar is added, add Baileys by the tablespoon to make it smooth and easy to spread on acake. It should not be runny. Retrieve cake layers from the freezer.
- Place cake board on a turntable. Add a small amount of icing to the cake board and set the first wrapped, frozen layer onto the cake board.
- Add a heaping amount of buttercream to the center and smooth it out. Unwrap the second layer and place it on top. When decorating a cake, especially cocoa powder, always ice the icing, not the cake!
- The first glob of icing will be the only one that touches the cake as you spin the cake on the turntable, ice the cake all the way around. It does not need to be smooth or perfect. After the cake is chilled, use the cake comb to create the cake’s spiral pattern and remove excess frosting.
- Place extra frosting back into the bowl; there should be no crumbs in the icing.Fit a piping bag with a tip 1M, add the leftover icing to the piping bag, and set to the site.Add the Baileys chocolate ganache to a piping bag in a pourable consistency. Cut a small hole at the tip of the bag and pipe a series of drips around the cake. Let set for 3-4 mins. Pipe 4 rosettes at the 12, 3, 6 & 9 o’clock points on the top of the cake.Add a rosette in between those.
- Plate, serve, and enjoy!
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