Easily, the best chocolate cake I’ve made to date! So moist and delicious. Oh. My. God! And that icing. Let’s just take a moment for that icing. Breathe. Ok. Are you all alright? Good. My mom found this recipe online and I was like, definitely making for St. Pat’s. But I changed it up a bit due to lack of ingredients and my own personal tastes. So… Ready? Let’s go make this cake!

What you will need:

9 inch springform pan, buttered

For the cake:

1 cup fresh, hot coffee

1 cup vegetable oil or canola oil

2/3 cup unsweetened cocoa powder

1 1/4 cups granulated sugar

2 eggs

1/3 cup yogurt or sour cream

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

For the icing:

1/2 cup unsalted butter at room temperature

4-5 cups powdered sugar

8 ounces cream cheese, cubed

5 tablespoons Baileys Irish Cream

To make the cake:

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together coffee, oil, cocoa and sugar until there are no lumps. Set aside. In another large bowl (or bowl of your electric mixer), beat eggs, yogurt or sour cream and vanilla. Set aside. In another large bowl, whisk together flour and baking soda. Set aside.

Pour coffee mixture into egg mixture and beat until combined. Slowly add in flour mixture and beat until combined. Pour into prepared pan and bake for about 55 minutes.  Allow to cool completely before releasing the sides of pan and making the icing.

To make the icing:

In a large bowl (or bowl of your electric mixer), beat butter and powdered sugar until crumbly. Tip: Start with 4 cups of powdered sugar, then if you need/want more later, you can add it. Add in the cream cheese 1 cube at a time until everything is combined. Add in the Baileys and beat for a few minutes. The icing should look like this:

So gorgeous and delicious! This makes more than enough icing so go head and take a spoonful 😉 Spoon it over the top of the cake however you would like. Here’s how thick I made mine…

Yum!!!! I even had leftover icing that I saved in the fridge.

Cover the cake and store in the fridge. Enjoy!