Baileys Coffee Cake Recipe with Chocolate and Espresso
A rich, moist chocolate coffee cake infused with espresso and Baileys Irish Cream, cooked in a pressure cooker for a fast, decadent dessert.
Equipment
- 1 Mixing bowl large
Ingredients
Cake Batter
- 1 ½ cups All-purpose flour the base for our cake texture
- ½ cup Unsweetened cocoa powder gives that deep chocolate rush
- 1 teaspoon Baking powder helps the cake puff up nice and soft
- ½ teaspoon Baking soda works with the powder for the perfect rise
- ¼ teaspoon Salt balances the sweetness and boosts flavor
- ½ cup Unsalted butter softened — creamy richness
- 1 cup Granulated sugar sweetener
- 2 Large eggs room temperature
- ½ cup Sour cream adds moisture and slight tang
- ¼ cup Strong brewed espresso cooled
- ¼ cup Baileys Irish Cream adds cozy Irish twist
- 1 teaspoon Vanilla extract for sweet, warm aroma
- ½ cup Mini chocolate chips little surprises in every slice
Instructions
Instructions
- Grease and flour an 8-inch round cake pan.
- In a medium bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Stir in sour cream, espresso, Baileys, and vanilla until smooth.
- Slowly mix in dry ingredients just until combined.
- Fold in mini chocolate chips.
- Pour batter into prepared pan, smooth the top.
- Place pan on trivet in pressure cooker with water underneath and cook on high pressure for 30 minutes. Allow natural release before opening.
- Let cake cool in pan for 10 minutes, then remove and fully cool on wire rack.
Notes
Store cake wrapped in plastic or foil and keep in an airtight container in the fridge or freezer for long lasting flavor and freshness.