Name: Bailey's Chocolate Cake
Prep time: 45 min
Cook time: 25 min
Total time: 130 min
Cuisine: Irish
Ingredients: 135 ml vegetable oil (or other neutral oil e.g. sunflower); 2 eggs; 325 g white sugar (finely granulated e.g. caster); 1 tsp vanilla extract; 120 ml milk; 85 g cocoa powder (unsweetened); 200 g plain all-purpose flour; 3 1/2 tsp baking powder; 100 ml hot coffee (or 2 tsp instant coffee dissolved into 100ml / 1/2 cup hot water); 80 ml Bailey’s Irish cream; 300 g semisweet dark chocolate (broken into pieces); 220 ml heavy cream (e.g. double cream); 80 ml Baileys Irish cream

Irish

Vegetarian

Bowl

Sieve

Whisk

Spatula

Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F.

In a mixing bowl, beat the oil, eggs, sugar, vanilla and milk together until fully combined.

In a separate bowl, sieve in the cocoa powder, flour and baking powder and whisk together.

Gradually pour the wet ingredients into the dry, stirring together as you pour until just combined. There may be a few small lumps left, but that’s ok.

Slowly add the hot coffee into the cake batter, mixing as you pour, until the liquid has only just combined, then stir in the Bailey’s Irish cream.

Divide the mixture evenly between the two greased and lined 8-inch cake pans. Bake for 25-30mins until risen, springy to the touch and a skewer comes out clean. Allow the cakes to cool in the tins for 15mins before moving to a wire rack to cool further.

Heat the cream in the microwave hot but not boiling (30secs at a time) and pour the hot cream mixture over the chocolate, allowing this to sit for 10mins.

Stir the ganache until smooth. If some pieces of chocolate remain unmelted, microwave for 10secs and stir again. Repeat until your ganache is smooth and lump-free.

Let your ganache set uncovered at room temperature for 1hr until you get a thick spreadable consistency like smooth peanut butter.

Once the cake sponges have cooled, place one onto a flat plate or cake board.

Spread on roughly 1/3 of your Baileys’s ganache and then place the second sponge on top, pressing down gently.

Cover the cake (top and sides) in the rest of the ganache, smoothing lightly with a spatula, then enjoy!

Bailey's Chocolate Cake

Utensils needed:

Overview

Cuisine

Diet

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