Chocolate Irish Cream Loaf Cake

The recipe for the first chocolate cake might have become known in 1764. However, I really don’t know when is the first chocolate Irish cream loaf cake made – but this recipe is so old in my recipe-notebook that I hardly rewrote it. And it tastes so damn good – so I got to share it! It is simple and easy to do, it took me around 20 minutes to prepare it plus around 45 minutes to cook. Here is the recipe:

Servings 10-12


For the cake:

  • 1 1/2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • ¾ cup granulated sugar
  • 8 tablespoons unsalted butter, softened
  • 2 eggs
  • 1/2 cup whole milk
  • 1/4 cup Irish Cream Liqueur
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chunks

For the frosting:

  • 2 1/2 tablespoons dark cocoa powder
  • 3/4 cup powdered sugar, sifted
  • 2 tablespoons melted unsalted butter
  • 3 tablespoons Irish Cream Liqueur




 To make the cake:

  • Preheat oven to 180°C /350°F/Gas Mark 4. Grease an 8.5 by 4.5 inches loaf pan.
  • In a small bowl, combine together cocoa, flour, baking powder, and baking soda. Set aside.
  • In a large bowl, add butter and sugar. Using an electric mixer, on medium-high speed, beat until light and fluffy.
  • Whisk in eggs, one at a time, followed by vanilla, liqueur, and milk.
  • Gently whisk in flour mixture and beat to incorporate; then mix in the chocolate chunks.
  • Next, pour batter into prepared loaf pan; bake for 45 to 52 minutes or until tester inserted in the middle of the pan comes out mostly clean.
  • Cool for 15 minutes in pan then removes to cool completely on rack.
  • (At this point, you may freeze the cake. Wrap and store in the freezer for up to six weeks).

To make the frosting:

  • In a small bowl, combine together the cocoa and powdered sugar.
  • Then, add the melted butter and liqueur. Stir until smooth. Place a cooling rack on a sheet pan and apply the cooled cake on rack. Spread frosting over cake.
  • Slice and serve.