Ah, this Bailey's Irish Cream Chocolate Cake holds a special place in my heart. It's something I whip up when the entire family gathers for our annual reunion. The rich chocolate paired with the smooth, creamy hint of Bailey's brings memories of grandma's kitchen, where every sweet treat had a story. This recipe is perfect for celebrating life's little moments or indulging in an extra-special dessert on a chilly Midwestern evening.

This cake is pure indulgence on its own, but if you're looking to take it up a notch, serve it with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. A few sliced strawberries or raspberries on the side add a burst of color and a tart contrast to the rich, sweet cake. And don't forget a warm cup of black coffee or a glass of cold milk to wash it all down—it's the perfect finishing touch!

Servings: 12

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup Bailey's Irish Cream
1 cup unsalted butter, room temperature (for buttercream)
4 cups powdered sugar (for buttercream)
1 teaspoon vanilla extract (for buttercream)
2-4 tablespoons heavy cream or milk (for buttercream)

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well mixed.

4. Stir in the boiling water and the Bailey's Irish Cream until the batter is smooth. The batter will be thin, but that's okay.

5. Pour the batter evenly into the prepared cake pans.

6. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

7. Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and let them cool completely on a wire rack.

8. For the buttercream frosting, beat the butter on medium speed until creamy and smooth.

9. Gradually add the powdered sugar, beating on low speed until incorporated.

10. Add the vanilla extract and 2 tablespoons of heavy cream or milk. Beat on high speed for about 3 minutes, until the frosting is light and fluffy.

11. If the frosting is too thick, add an additional tablespoon or two of heavy cream or milk until you reach your desired consistency.

12. Once the cakes are completely cool, spread a layer of frosting on top of one of the cakes. Place the second cake on top and frost the top and sides of the entire cake.

13. Allow the cake to set for a bit before slicing and serving.

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