Wednesday, March 4, 2020

#WickedWednesday with Lyncee Shillard #recipe #chocolate


I'm delighted to have Lyncee as my guest blogger today. And YOU will be delighted with her post and a yummy, wickedly good recipe!

Hey Hey everyone! I’m so excited to be here and share some wickedness with you. When I’m not plotting/writing murder, mayhem, and steamy sex I love to spend time in the kitchen. I enjoy cooking and I’m always looking for ways to include a ‘little’ something that makes my recipe a little wicked. Actually, my current WIP is a romance suspense called What’s In The Pie? It deals with all kinds of deadly and wicked food things. But for today’s wickedness…

This cake is standard St. Patrick’s Day thing in our house be we also enjoy it at Thanksgiving, and several other times during the year. My family would eat it all the time but it is time consuming, so I limit them to a couple times a year. I mean all wickedness should be controlled.

Irish Cream Chocolate Torte
What you need…
For the cake…
2 cups all-purpose flour
1/2 cups sugar
3/4 cup water
¼ cup Irish cream
1/2 cup unsweetened cocoa
1/2 cup butter softened
3 eggs
1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla

For the filling…
2 cups whipping cream
2 teaspoons Irish Cream
2 tablespoons sugar

For the glaze…
2 tablespoons butter
1/2 cup semi-sweet chocolate chips
2 tablespoons light corn syrup
¼ cup Irish Cream

What you do…
Heat oven to 350°F. Grease 2 (9-inch) round cake pans. Set aside.
Combine all cake ingredients in bowl. Beat at medium speed, scraping bowl often, until smooth.
Pour batter evenly into pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Combine whipping cream and Irish Cream (okay transparent time – I’ve been known to buy cool whip and stir in the Irish Cream – actually most of the time - shhhhh it’s a wicked secret 😉). Beat at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding 2 tablespoons sugar, until stiff peaks form. 
Cut each cake layer horizontally in half using serrated knife (there are a lot of youtube videos on how to do this with toothpicks to make the layers even – how complex this becomes is really determined by your level of OCD)  Place split cake layer onto serving plate; spread with 1/3 of whip cream filling. Repeat with remaining cake layers and filling, ending with cake layer. Refrigerate torte at least 1 hour.
Melt 2 tablespoons butter in 1-quart saucepan; stir in chocolate chips and corn syrup. Cook over low heat, stirring constantly, 2-3 minutes or until chocolate chips are melted. Remove from heat; stir in Irish Cream. Spread glaze over top of torte, allowing glaze to drizzle down sides. Refrigerate until serving time. Actually, the longer you let it chill the better it is. This is often considered torture my kiddos.


When I’m not hanging out with the 8-year-old, I’m writing or working on my side hustle – Writing with Crayons – it’s journaling (I do workshops and stuff).  For the 5 minutes of ‘me’ time I get a week 😉 I spend it reading, crocheting, or making self-care products.

I’m a planner babe and vodka wizard. I also enjoy taking pictures, I'm not claiming to have a talent it's just something I like to do.

If you would like to come and hang out with me…we will talk doughnuts, vodka, and planners…

My current release it Taking A Risk…

It was Monday. She should be home cleaning her refrigerator. And enjoying red peanut M&M’s. Not dying with strangers...

Available at:

Thanks for having me and letting me share my wickedness!


  1. Replies
    1. So good to have you. And not only does the cake look yummy, so does your book.

  2. Lyncee, I love anything wickedly chocolate! Thanks for the recipe.

  3. Dee and Anne - It's amazing!!! So worth the effort