Sunday, 9 July 2017

Baileys Chocolate Cake

I love to check other blogs and see what everyone else is baking. And when I was looking at one of my favorites, I found this recipe. I saw the list of ingredients and I knew. IT HAS TO BE GOOD. Dark chocolate and Baileys - it's definitely one of the best chocolate cakes. Original recipe calls for light brown sugar - I swapped it for dark soft for even more aromatic and chocolatey taste. My cake pan was bigger as well, so I doubled ingredients and it came up pretty high - if you have 20cm tin just use half. If you want to swap Baileys for a cheaper option - any Irish Cream Liqueur will work just as good. And cake is easy to make, you don't even need a mixer - then what are you waiting for?

Ingredients for 24cm spring form:
300g butter
200g dark chocolate, broken into pieces
160g sugar (3/4 cup)
200g soft dark brown sugar (muscovado type - 1 and 1/3 cup)
100g cocoa powder (4/5 cup)
360ml Baileys liqueur
340g plain flour (3 and 1/3 cup)
3 teaspoons baking powder
1 teaspoon baking soda
6 eggs
pinch of salt

Start with melting butter in a pan. Add chocolate, cocoa powder, both sugars and liqueur. Slowly heat up the mixture, mixing until chocolate melts. Set aside. In the meantime sieve flour, salt, baking powder and baking soda in a bowl. Put eggs in a large bowl and whisk lightly to break them. Add still warm chocolate mixture and mix with a whisk. Add flour and keep mixing until smooth with no lumps.  Pour the mix in the spring form lined with paper. Bake in 160C for an hour (or 45 minutes if you used half of ingredients), checking with a pick if it's baked through. Leave to cool.

For ganache topping:
200g dark chocolate, broken into small pieces
100ml double cream
100ml Baileys liqueur

Place chocolate in a bowl. Heat up cream with liqueur up to the boiling point and pour over chocolate. Leave for 2-3 minutes and mix with whisk until smooth. When it starts to thicken, pour over the cake.
Enjoy :-)


For original recipe click here.

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