Baileys chocolate cup with white chocolate icing


Today I have the recipe for a delicious Baileys chocolate cup with white chocolate icing for you. But I warn you ... there is an absolute risk of addiction!
It tastes nice and chocolaty with a slight Baileys note, is juicy and is wonderfully complemented by the delicious white chocolate glaze, which also compliments the cake and looks great on the coffee table.  
For the icing in this way, I recommend that you bake the cake in a silicone mold, which you will also need later for the icing. If you don't have a silicone mold, you can "normally" cover the cake with it. It tastes just as good ... ????




For the dough:
  •  5 eggs
  • 230g sugar
  • 2 packets of (bourbon) vanilla sugar
  • 250g Baileys or homemade whiskey cream liqueur (Recipe here)
  • 250g oil, tasteless
  • 200g flour (Wheat flour type 405)
  • 50g cornstarch
  • 35g cocoa (Baking cocoa)
  • 1 packet of baking powder (I use tartar baking powder)
  • 1 pinch of salt
  • optional: some tonka bean abrasion


For the chocolate icing:
  • 250g white chocolate
  • 25g coconut oil (if necessary tasteless oil)
  • optional: 1 pinch of ground vanilla pod



  1.  Preheat the oven to 170 ° C top / bottom heat / 150 ° C hot air
  2. If you don't use a silicone mold, you should lightly grease your baking mold beforehand. (Rinse the silicone mold once with cold water and do not dry it off.) 
  3. the 5 eggs with the 230g sugar, 2 sachets of vanilla sugar, possibly something grated tonka bean and 1 pinch of salt Mix in a mixing bowl with a mixer (stirring rods) or in a food processor (whisk) until very frothy. The egg and sugar mixture should look a lot lighter when it's done. (Thermomix with inserted butterfly approx. 5 min. / Level 4, remove butterfly again.)
  4. Afterward 250g Baileys, 250g oil add and stir in briefly.  Thermomix: 20 sec / level 4.
  5. Then that with 35g cocoa, 50g cornstarch and 1 parcel baking powdermixed Flour (200g) Add and stir in briefly on medium heat. Thermomix: 20 sec / level 4
  6.  Now the dough is evenly distributed in the baking pan.
  7. In the preheated oven (170 ° C top-bottom heat / 150 ° C hot air) the cake is baked for about 55-60 minutes in the lower third of the oven.
  8.  Please do the chopstick test in good time before the end of the baking time, as every oven bakes differently. 
  9. At the end of the baking time, let the cake cool down briefly in the baking pan and then turn it out of the baking pan onto a cooling rack and cover it with a tea towel and let it cool down completely.
  10. When the cake has cooled completely, the chocolate icing can be started.
The Gugelhupf silicone mold from Lékué is highly recommended because it has a stable edge and is made of high-quality silicone. You get them, for example here* at Amazon. (Unfortunately, my color is no longer available at the moment.)

  1.  250g white chocolate with 25g oil and possibly ground vanilla pod Melt over a water bath or in a heated mixing bowl. To do this, the chocolate is divided in a ratio of 1/3 to 2/3. The 2/3 are melted over a water bath while stirring. The bowl should only stand in the steam of the water and not directly in the water. When the chocolate is completely melted, it is removed from the water bath and the rest of the chocolate is added. Now stir slowly until it is completely melted. With this method, the chocolate automatically has the ideal processing temperature.
  2. Thermomix: Chop the chocolate for 10s / speed 8, then melt with the oil for 2:30 min / 50 ° C / speed 2.
  3. Either the (slightly cooled) glaze is now evenly distributed over the finished cake ...
  4. or Immediately poured into the silicone mold, which was thoroughly washed again after baking.
  5. The melted chocolate is now evenly swung back and forth so that the entire edge of the silicone mold is evenly wetted with the chocolate.
  6. The cooled cake is then carefully pressed upside down into the mold.
  7. So the chocolate must now set. For this purpose, the cake in the silicone mold is best covered with cling film and placed in the refrigerator overnight or for a few hours.
  8. When the icing is solid, it is best to loosen the silicone mold around a little by carefully stretching it a little and pulling it away from the cake.
  9. Then you tumble the cake onto a cake plate / plate and carefully and slowly pull off the silicone mold.


♥ Have fun baking! ♥


* Affiliate link for Amazon: By clicking and buying via this link you support my blog a little. I only link products that I use myself and that I think are good. There are no additional costs for you. ♥

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3 thoughts on “Baileys-Schokohupf mit weißer Schokoladenglasur”

  1. Dear Sonja,
    What could I replace the Baileys with? I love the cake very much and wanted to offer an alternative for children the next time I meet friends 🤗
    Warm greetings

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