Chocolate Irish Creme Cake with Chocolate Mint Oreo Bark

 

Irish Creme Chocolate Layer Cake with Chocolate Mint Oreo Bark Recipe

Saint Patrick’s Day is this weekend and since I am half Irish it was mandatory that I post at least one St. Paddy’s Day inspired dish.  Ta Da!  Here it is:  an Irish Creme Liqueur Chocolate Layer Cake crowned with Chocolate Mint Creme Oreo Bark. Wow! That name is kind of a mouthful. But then again, so is this cake.

Irish Cream Chocolate Cake Recipe

As a young girl, I remember dressing up in my greenest of green clothes on Saint Patricks Day. But my outfit wasn’t complete until my mother reached into a desk drawer full of “Kiss Me I’m Irish” buttons.  “Oh no!  Not the buttons”,  I would think as she proceeded to decorate the front of my shirt with these cursed buttons.  At that time, I hated those buttons because my young mind believed that boys had cooties, and wearing that button was an open invitation for them to spread those cooties on to my unwilling lips.  If only that drawer of buttons would somehow mysteriously combust in the dark of the night, then Saint Paddy’s Day might just be alright.  

Now as an adult, I find myself wishing that I had my own desk drawer full of “Kiss Me I’m Irish” buttons.  Do they still sell these?  

Making Chocolate Bark

Coloring White Chocolate

Making swirls in chocolate bark

Making swirls in chocolate bark


Chocolate Bark with Mint Creme Oreos Recipe

While I haven’t seen a “Kiss Me I’m Irish” button in years, there is the Saint Paddy’s Day parade.  I don’t know about the city you live in, but Saint Paddy’s day is a BIG deal here in South Boston, garnering it’s very own web page (see it HERE for more information and history on the parade).  As a matter of fact, Boston hosts one of THE biggest and oldest Saint Paddy’s day parade in the country, attracting over 1 million attendees a year.   But with streets still piled high with snow, I’m still trying to picture in my head how those big, puffy floats will manage to navigate around those colossal snow piles.  Word has it that they are looking for volunteers to help clear these mammoth sized piles from the streets this weekend (see it HERE). Anyone game?  I wonder if you get a free pint of green beer if you participate.  

Irish Creme Chocolate Layer Cake with Chocolate Mont Oreo Bark Recipe

Chocolate Irish Cream Layer Cake with Chocolate Mint Oreo Bark Recipe

Chocolate Irish Creme Cake with Chocolate Mint Oreo Bark Recipe

I live along the parade route which could be considered lucky or unlucky depending on your viewpoint of the parade.   While the parade is probably a sight to see, other aspects of it are less of a perk.  For example, they shut down all the surrounding roads for the entire day, making me feel more like that of a prisoner in my own home.  Something about dragging my groceries blocks from my home while trying to dodge drunken party goers lacks appeal.

And as lovely as it may sound,  I will not be partaking in the beer drinking festivities.   Yes, yes. The entertainment factor may be high but the thoughts of being surrounded by extremely inebriated party goers lacks appeal to me for some reason.  Last year I took a day trip to Cape Cod to escape the madness, but this might not be in the cards this year so I likely will be hunkering down in my house with a giant slice of this cake. Not really a bad way to spend Saint Paddy’s day. . .when you think about.  Chocolate Irish Creme Cake with Chocolate Mint Oreo Bark Recipe

Chocolate Irish Creme Cake with Chocolate Ming Oreo Bark Recipe

Chocolate Irish Creme Cake with Chocolate Mint Oreo Bark Recipe

Chocolate Irish Creme Cake with Chocolate Mint Oreo Bark Recipe

Chocolate Irish Cream Cake with Chocolate Mint Oreo Bark

  • Time: 2 days
  • Difficulty: moderate
  • Print

FOR THE CHOCOLATE BARK:

Note:  I made 2 batches to cover my 3 layered cake.

Ingredients:

  • 1 1/2 cup dark chocolate chips
  • 1/2 cup white chocolate chips
  • 2 teaspoons coconut oil, divided
  • 1/4 – 1/2  cup of  pieces of Oreo Chocolate Mint Creme Cookies
  • Green gel food coloring

Directions:

  • Get your Mise en place together.  You don’t want to look like a chicken with your head cut off, do you?
  • Smoosh the Oreo cookies and break them up into pieces.
  • Line a rimmed baking sheet with parchment paper.
  • Place the dark chocolate chips and 1 teaspoon of coconut oil in a small microwave safe bowl.  Don’t use a metal bowl.  Metals and the microwave don’t play nice together.  You knew that.
  • Microwave in 30 second intervals, stirring the chocolate in between these intervals.  Continue doing this until the chocolate is smooth and creamy and the chunks of chocolate are no longer recognizable.
  • Place the white chocolate and 1 teaspoon of coconut oil in a small microwave safe bowl.  Microwave for 60 seconds.  Remove from the microwave and stir.  Continue to cook in 15-30 second increments until chocolate is fully melted and flows easily.  Don’t nuke it to death because you’ll end up with dried, caked up chocolate.  Trust us we’ve done this.  Twice.
  • Take a small amount of green gel food coloring and mix it into the white chocolate.  Add until you are satisfied with the color.  Try to keep it natural.  Nobody wants to eat radioactive looking chocolate.
  • Using a spatula, imitate your best Star Wars light saber scene.  Once your satisfied with your performance, spread the dark chocolate out onto the parchment paper lined tray.
  • Now for the fun part.  Drizzle the tinted white chocolate over the dark chocolate.  It’s okay to make a drizzly mess (see my picture above) because you are going to make if look sophisticated in the next step.
  • Slowly drag a wooden skewer through the drizzles to make a sophisticated pattern.  This is going to have your friends thinking you are secretly taking classes to become a world class pastry chef.
  • Sprinkle Oreo pieces on top of the chocolate.
  • Allow the chocolate to harden at room temperature overnight.
  • Using a pizza cutter, slice the chocolate bark into pieces to your desired height.  As you cut your slices, keep in mind that the cake curves.  Pieces that are too big will stick out from the cake.
  • Use the extra buttercream frosting (see below) to “cement” the pieces of bark to the sides of the frosted cake.

FOR THE CHOCOLATE IRISH CREAM LIQUEUR CAKE:

Ingredients:

  • 2 cups flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2/3 cup canola oil
  • 3/4 cup buttermilk
  • 1/4 cup Irish cream liqueur (e.g. Baileys, Ryans)
  • 1 cup strong black coffee

Directions:

  • Brew your coffee and enjoy a cup before you get started.  You’re going to need the extra energy for this cake.
  • Pre-heat the oven to 350° F.
  • Butter and flour your cake pans.  Be sure to cover every inch of those pans.  You want to be able to get those cakes out.  Note:  I used two 7 inch pans and one 5 inch pan.
  • Let’s aerate the dry ingredients, shall we?  Sift together the flour, sugar, cocoa powder, salt & baking soda.  Don’t get lazy and skip this step.  You want a light and fluffy cake, don’t you?
  • In a medium sized bowl, beat the egg, oil, buttermilk, Irish cream liqueur, and coffee together.  Beat until you no longer see a mosaic of ingredients.  Mix in with the dry ingredients.
  • Pour the batter into your greased cake pans.
  • Bake for 35-45 minutes depending on the size of pan you use.  You’ll know it’s done when the cake doesn’t jiggle like the back of grandmas arms and you insert a toothpick in the center and it comes out clean.
  • Cool the cakes on a wire rack for about 20 minutes.
  • Remove cakes from the pan and continue to let them cool.  I like to let my cake cool overnight to insure the most pleasant frosting experience.
  • Cut the tops of the cake off to level them.  Scarf down the tops and pat yourself on the back for being such a bad a$$ baker.
  • Place the bottom layer on a cake plate and frost the top of this layer.  Add the second layer and frost its top.  Repeat with any additional layers.
  • Frost the outside of the cake with a liberal amount of frosting.
  • Use any remaining frosting to help adhere the chocolate bark to the sides of the cake.

FOR THE IRISH CREAM LIQUEUR BUTTERCREAM FROSTING:

Note:  I made 2 batches for my 3 layer cake and had some frosting left over (shots of frosting anyone?)

Ingredients:

  • 2 sticks unsalted butter, softened
  • 2 1/2 cups confectioners sugar (powdered sugar)
  • 1/4 cup unsweetened cocoa powder
  • 4 tablespoons Irish Cream

Directions:

  • Take the butter out of the refrigerator and let it soften.  If you don’t do this you will need to hire (1.) a magician to blend the butter with the other ingredients and (2.) a world class strong man to spread the frosting on your cake.  Your choice.  But we think it is easier to just take the butter out of the refrigerator an hour or so before you need it.
  • In a medium bowl, sift together the confectioners sugar and cocoa powder.
  • In a large bowl, beat the butter on medium until it is creamy.
  • Continue to beat the butter and slowly add the confectioners sugar cocoa mixture.  If you add it too fast you will end up with a white puff of sugar in your face (unless the magician is still at your house. . .in that case, the magician could be working on a new trick).
  • Add the Irish Cream liqueur and beat until it’s well combined and you no longer see puddles of liquer in the bowl.
  • Frost the cake.

Cake recipe was adapted from Baileys Irish Cream Cake Recipe on Food.com

Chocolate Irish Creme Cake with Chocolate Mint Oreo Bark Recipe

Happy Saint Paddy’s Day my friends.  Please drink and drive responsibly.  And please don’t pass out on my stone wall again this year.

XOXO-

Lynn

48 thoughts on “Chocolate Irish Creme Cake with Chocolate Mint Oreo Bark

    • March 12, 2015 at 9:24 am
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      Thanks Ashley. I had a lot of fun making the bark. It’s so pretty, yet so simple to make.

      Reply
  • March 11, 2015 at 12:45 pm
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    This cake is so fun and creative, Lynn! I love the bark all over the outside!

    Reply
    • March 11, 2015 at 3:15 pm
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      Thanks Jen. I had so much fun making it. I got to release my inner artist swirling that chocolate around.

      Reply
  • March 11, 2015 at 1:10 pm
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    Beautiful blog, Lynn! I will be definitely back to check more of your post:) the cake looks beautiful! Olga x

    Reply
  • March 11, 2015 at 8:25 pm
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    Wow! Seriously, WOW! This cake looks incredible! I just got back from Ireland a few weeks ago, and this cake looks like some of the old castles we saw in the countryside. Just beautiful! And the flavors sound decadent – who doesn’t love a little Bailey’s?

    Have a happy St. Patty’s Day and hope no one passes out on your stone wall this year 😉

    Reply
    • March 12, 2015 at 9:20 am
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      Thanks Kathleen. Glad my cake could reignite the memories from your trip. The flavors are really delicious. I’m not a coffee drinker but I like how the coffee in the cake brings out its richness.

      Reply
    • March 12, 2015 at 9:17 am
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      Thanks Erin. It does look like a castle, doesn’t it? Ha! ha! I planned it that way.:-)

      Reply
  • March 12, 2015 at 2:50 pm
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    Wow! This is such stunning cake! It’s by far the most impressive St. Patrick’s Day inspired recipe I have seen.

    Reply
    • March 13, 2015 at 7:59 am
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      Thanks Kelly. I thought the Mint Oreo would add a nice punch of green to the cake. After all, you can’t have Saint Paddy’s day without the green.

      Reply
  • March 12, 2015 at 8:36 pm
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    Wow. This cake is so so super impressive and gorgeous!! I love it, and it sounds incredibly delicious. Pinned!

    Reply
  • March 13, 2015 at 6:01 am
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    What an absolutely stunning photo that first one is! I’m definitely drooling over here – love those fantastic flavours!

    Reply
  • March 13, 2015 at 11:02 am
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    A truly amazing feast for the eyes and palate! Can’t wait to get some Bailey’s, buttermilk, and mint Oreos! Thank you and Happy St. Patty’s Day to you!
    Just a thought; might baking parchment paper lining the bottoms (and even the sides of the baking dishes) guarantee a clean and easy cake extraction?

    Reply
    • March 13, 2015 at 11:31 am
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      Thanks for your kind words Jana. Sure, you can line your pan with parchment paper if you prefer. As a matter of fact, I am currently baking a tropical cake with mini tins and I lined the bottoms with parchment paper and sprayed the whole pan with cooking spray. The cakes came out nice and clean. There are loads of different techniques to easily and cleanly remove a cake from the tin. I say go with whatever works best for you.

      Reply
  • March 15, 2015 at 6:15 am
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    Stunning cake! Love Irish cream and I can imagine how gorgeous this would taste as well.

    Reply
    • March 16, 2015 at 8:58 am
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      Thanks. It was a big hit in my house. I only have a few pieces left that I managed to stock away in the freezer.

      Reply
  • March 15, 2015 at 10:54 am
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    My name is Angela. I run the blog, foodiebliss, on Tumblr and I was wondering if I would be able to use your current and future photos to post on my blog?

    It’s always a photo, with three links back to the original post {in the caption, content source box and click through link on the image} and also the name of the blog from where the photo comes from. I also add a link back to the homepage as well. I do not take credit for anything I post on my blog except my own creations. I never publish any recipes.

    I look forward to hearing from you.

    Thank you.

    Reply
    • March 16, 2015 at 4:46 pm
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      Hi Angela. Thanks for stopping by. Sure. . .you can include my photo on your blog as long as they are used as you specify. Also, please just send my a quick e-mail letting me know when you use them so that I am aware.

      Reply
      • March 16, 2015 at 4:55 pm
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        Thank you for your permission. I tried to find your email, but I couldn’t. I used the top photo of this post just a few minutes ago. I will aware you whenever I use an image by commenting on that image’s post.

        Reply
        • March 17, 2015 at 11:51 am
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          Super Angela. Thanks for your interest in the cake. I am working on a post for a tropical cake so stop back by for that.

          Reply
    • March 18, 2015 at 8:24 am
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      Thanks Natasha. I know. . .it’s tempting not to eat all that delicious chocolate bark. At least you can snack on the leftover Oreos will you are making this. 🙂

      Reply
  • March 18, 2015 at 10:43 am
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    Ah ya yai! It is dangerous to visit this page on an emtpy stomach or during a dessert craving! Ahhh this looks delic! I like the “tower” like effect. Yum all the way!!!

    Reply
    • March 21, 2015 at 1:26 pm
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      Awe. Thanks. I had a lot of fun making it and worked hard on it (it took me 2 solid days).

      Reply
  • April 10, 2015 at 2:03 pm
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    Wow! This is just beautiful and looks so yummy! I love the patterns you made on the bark specially. I have to try this!

    Reply
    • April 10, 2015 at 8:21 pm
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      Thanks Bebs! It was quite yummy. Fortunately I still have a few slices left in the freezer.

      Reply
  • January 13, 2016 at 6:19 pm
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    Okay, now this cake is absolutely stunning, and beautiful, and looks so scrumptious! I LOVE mint chocolate, so I am totally in love with the chocolate bark! This cake is almost too pretty to eat. Almost 😉

    Reply
  • February 12, 2016 at 7:02 pm
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    wow! that’s beautiful! looks delicious too!

    Reply
    • February 13, 2016 at 7:02 am
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      Thanks Leigh Anne. You can never go wrong with chocolate especially when it involved 2 desserts in one. 😉

      Reply

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