This chocolate Bailey's mini cake is the most delicious thing to come in such a small form. Do not let the size of this cake fool you. It is delicious! It is a breeze to bake and frost this cake, giving you more time to eat it!
Preheat the oven to 350 F. Grease the spring form pans and dust them with a light coating of cocoa powder, set aside.
In the bowl of your stand mixer, combine the cream and vinegar and let it rest for 5 minutes or until the mixture looks bubbly/frothy. Add in the sugar, vanilla, Bailey's, coffee extract and vegetable oil and mix until foamy.
Add the flour, cocoa powder, cinnamon, baking soda, and salt. Whisk until combined.
Pour the batter into the prepared pans and bake for 20 minutes. Check to see if the centre comes out clean. If the batter is still runny, cook for another 5 minutes. Once the cakes are completely cooked, let them cool on a wire rack for 10 minutes. Then turn the cakes out and let them cook completely before frosting.
While the cakes are cooking and cooling you can begin to prepare the frosting. Beat the butter and sugar until it is nicely combined. Add in your vanilla and Bailey's and stir once more. Add the cooled chocolate and mix. If the frosting is too thin, add more icing sugar. If it is too thick, add splash or cream or Bailey's.