CAKE

• 2  cups (240g) flour
• 1¾ cups (350g) sugar
• 1 cup (120g) cocoa
• ¼ teaspoon (1.25ml) salt
• 1 tablespoon (15ml) baking soda
• 1 egg
• 1 cup (240ml) buttermilk
• ⅔ cup (160ml) oil
• ¾ cup (180ml)  strong black coffee
• ¼ cup (60ml)  Baileys Irish Cream
  

IRISH CREAM FROSTING

• 4 cups (480g) powdered icing sugar
• ¼ cup (60ml) milk
• 6 tablespoons (90g) butter, softened 
• pinch of salt
• 1 teaspoon (5ml) vanilla
• 3 tablespoons (45ml) Baileys Irish Cream
  

Preheat the oven to 350°F/177°C.   

Grease and flour a bundt pan.

Add all dry ingredients to a large bowl, mix thoroughly and set aside.  In a medium bowl, add egg, buttermilk, oil, coffee, and Baileys and whisk until blended.  Add wet ingredients to the dry ingredients and mix  for 2-3 minutes until combined.  Pour batter into the greased and floured bundt pan and bake for 35-40 minutes.

Beat all frosting ingredients together until light and fluffy.  Turn the cake out onto a plate while still warm.  Let completely cool before frosting.