This post is sponsored by Baileys

I’m calling it, Christmas baking season is officially started, so get the Christmas music playing and get in the kitchen. If you fancy something a little different this year how about this Baileys Original Irish Cream chocolate eggnog layer cake with chocolate reindeer and white chocolate gold drip? I think it would a fabulous alternative to a traditional Christmas cake and would be the perfect centrepiece for any Christmas parties you're having this year.

The cake is a classic buttermilk chocolate cake, nice and easy to make. The frosting is where this cake really shines though. I wanted to give the idea of eggnog so it first needs an alcohol element and as it’s Christmas what better than a little Baileys Original Irish Cream, backed up with the classic spicing of nutmeg which really helps bring that nutmeg flavour. To decorate, as it's meant to be festive, I have done a white chocolate Baileys Original Irish Cream ganache drip that I have used edible gold powder to turn a brilliantly shiny gold. But that's not enough, oh no, to give the cake its final flourish I am using the Baileys Reindeer to give it a little OTT glamour. In selected Asda stores you can buy a bottle of Baileys 1L Original Irish Cream and get a free reindeer, so if you fancy making this for yourself, you can find where to get your reindeer here. The reindeer is £12 during the Christmas period, whilst stocks last

Serves 12
[0.2 units per serve]

Chocolate Cake
110g unsalted butter, room temperature
100g dark chocolate
280ml hot coffee
3 tbsp cocoa powder
140ml buttermilk
280g plain flour
2 tsp bicarbonate of soda
1/2 tsp salt
340g light brown sugar
2 tsp vanilla extract
3 large eggs

Baileys Eggnog Buttercream
3 large egg whites
165g caster sugar
75g light brown sugar
360g unsalted butter, room temperature
1/4-1/2 tsp freshly ground nutmeg
100ml Baileys Original Irish Cream - 1.8 units

White Chocolate Baileys Drips
100g white chocolate
50ml Baileys Original Irish Cream - 0.9 units

Decoration
Edible gold lustre powder
2x Baileys Reindeer
50g dark chocolate

Preheat the oven to 180ºC (160ºC Fan) and lightly grease 3x20cm round cake tins, lining the bases with parchment paper.

Melt the chocolate and then set aside to cool slightly. In a jug whisk together the coffee and cocoa powder then whisk in the buttermilk and set aside.

Sieve together the flour, bicarbonate of soda and salt. In a separate large bowl beat together the butter, sugar and vanilla until light and fluffy about 5 minutes. Beat in the eggs a little bit at a time, beating until fully combined before adding more. Once fully combined pour in the cooled chocolate and mix briefly to combine. Add the flour mixture in three additions, alternating with the buttermilk mixture, starting and finishing with the flour mixture. Divide the cake batter evenly between the prepared tins and spread into an even layer. Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow the cakes to cool for 10 minutes before inverting onto a wire rack to cool completely.

Meanwhile place the egg whites and sugars into a heatproof bowl set over a pan of simmering water and whisk gently until the sugar has dissolved (you can tell its ready when you rub a little of the mixture between your fingers and you can no longer feel any sugar grains). Remove the bowl from the heat and using an electric mixer whisk on high speed for about 7-10 minutes or until the meringue is stiff and glossy and at room temperature. With the mixer still running add the butter and little at a time until it has all been combined and a buttercream texture has been formed. Add the nutmeg and Baileys Original Irish Cream and mix to combine.

To decorate place one of the cake layers onto a serving plate and spread with a thin layer of buttercream, place the second cake layer on top and repeat. Place the final cake layer on top and spread most of the remaining buttercream over the tops and side of the cake. Place into the fridge until the buttercream is cold and firm.

In the microwave place the chocolate and Baileys Original Irish Cream and heat on short bursts until the chocolate has melted. Stir until the ganache is smooth and silky. Remove the cake from the fridge and pour the ganache on top, spreading it to the edges and teasing it over the sides allowing it to drip down the sides. Place the cake back into the fridge until the ganache is firm. To decorate mix a couple tsp of the gold powder with a couple tsp of clear alcohol like vodka to make a paint like consistency. Carefully paint the white chocolate with the gold (the alcohol will evaporate from the mixture leaving the gold behind and not making the chocolate wet).

To finish top the cake with the Baileys Reindeers, with the antlers chopped off. With any remaining buttercream pipe a few peaks around the reindeer and then set aside for the moment. Place the chocolate into a piping bag with the end snipped off and on a parchment lined baking tray pipe a few Christmas tree shaped decorations and place the tray in the fridge until the chocolate is fully set. Whip the cream with the Baileys Original Irish Cream and nutmeg until holding soft peaks and pipe into the top of the reindeer. Remove the Christmas trees from the fridge and carefully peel from the parchment sticking them into the top of some of the buttercream peaks.