White Chocolate and Irish Cream Cake White Chocolate and Irish Cream Cake A rich and indulgent white chocolate cake to celebrate the season of goodwill, with the addition of Irish Cream Liqueur. Make the cake ahead and decorate with chocolate stars, gold Maltesers, edible gold leaf or a sprinkle of edible glitter. Categories: Cakes & Cupcakes dessert christmas Serves 16 Prep Time Cook Time Ingredients For the cake 250g white chocolate, broken into small pieces 200g unsalted butter, cut into small pieces 50ml Irish Cream liqueur eg. Bailey’s 150ml whole milk 220g Tate and Lyle Caster Sugar 1 ½ tsp vanilla bean paste 3 medium eggs, beaten 300g plain flour 2 tsp baking powder ½ tsp ground nutmeg For the Buttercream 370g unsalted butter, cut into cubes, 500g Tate and Lyle Icing Sugar 1 tsp vanilla extract or bean paste Icing Sugar Heat oven to 180℃/160℃ fan/gas 4. Melt the white chocolate, milk, butter and Irish Cream liqueur in a heatproof bowl over simmering water until the mixture is creamy and smooth. Whisk in the sugar, vanilla and a pinch of salt, then remove the bowl from the heat and set aside to cool. Once the chocolate mixture has cooled, whisk in the eggs, stir in the sifted flour, nutmeg and baking powder until just combined. Spoon the mixture evenly between 2 round greased and lined 20cm cake tins. Bake the cakes for 30-40 minutes until golden, cool for 10 minutes in their tins and then turn out onto a wire rack. To make the buttercream, beat together the softened butter, vanilla and icing sugar until pale and fluffy and decorate your cake. The cakes can be baked in advance and frozen for up to 3 months. Wrap them well before freezing and defrost at room temperature before decorating. Tasty Cake & Cupcake Recipes Toffee Apple Cake Hummingbird Cake Madeira Cake Tiramisu Pistachio Cake Lemon and Blueberry Cake No Bake Mango Cheesecake Easter Chocolate Nest Cake Rhubarb Cheesecake Sponge Cake with Plum Jam and Edible flowers Featured Callout