Food & Drink Magazine

Mouth Watering Baileys Chocolate Cake

By Sonasnair

How to make baileys chocolate

MOUTH WATERING BAILEYS CHOCOLATE CAKE

Ingredients: Butter, Baileys, Cocoa powder, eggs, coffee powder, sugar, vanilla extract, flour, baking soda, and salt.

MOUTH WATERING BAILEYS CHOCOLATE CAKE

Flour, baking soda and salt in a bowl.

MOUTH WATERING BAILEYS CHOCOLATE CAKE

Whisk to distribute the baking soda and salt evenly.

MOUTH WATERING BAILEYS CHOCOLATE CAKE

Cocoa Powder, Sugar and butter in a pot.

MOUTH WATERING BAILEYS CHOCOLATE CAKE

Add in the coffee – mine was still warm, so it’s already started to dissolve the sugar.

MOUTH WATERING BAILEYS CHOCOLATE CAKE

All melted and smooth.

MOUTH WATERING BAILEYS CHOCOLATE CAKE

In goes the Baileys.

MOUTH WATERING BAILEYS CHOCOLATE CAKE

Whisk in the eggs and vanilla.

MOUTH WATERING BAILEYS CHOCOLATE CAKE

Then whisk in the flour mixture.

MOUTH WATERING BAILEYS CHOCOLATE CAKE

A very bubble and thin cake butter.

MOUTH WATERING BAILEYS CHOCOLATE CAKE

Decorating the broken heart.

Makes an 8-inch cake

Plain Flour                                                 250 g

Baking Soda                                               1 ¼ tsp

Salt                                                               ½ tsp

Natural Cocoa Powder                             95 g

Sugar                                                           300 g

Brewed Strong Coffee (1 cup)                250 ml (can be cold or at room temperature)

Butter, Chopped                                       225 g (can be cold or at room temperature)

Baileys Irish Cream                                 375 ml

Eggs                                                            2

Vanilla Extract                                         1 tsp

METHOD

  1. Preheat the oven to 150 degrees Celsius. Butter a 8 x 8 x 3 inch tin and line the bottom with baking parchment / paper. Set aside.
  2. Measure the plain flour, baking soda and salt in a small bowl. Whisk the mixture with a wire whisk to distribute the baking soda and salt evenly.
  3. In a small pot, measure the cocoa powder and sugar. Add in the coffee and butter. Heat the mixture on medium heat, and whisk frequently until all the butter has melted, and the cocoa powder and sugar has dissolved. Pour the cocoa-coffee into a large mixing bowl and let it rest for 10 minutes to cool down.
  4. Stir in the Baileys. Crack in one egg into the cocoa-coffee mixture and whisk it in until it has been fully incorporated. Whisk in the second egg then whisk in the vanilla extract.
  5. Sift in the flour mixture and whisk in gently until all the flour has been incorporated. The cake batter will be thin (very liquidy) and bubbly (because of the reaction between the baking soda and the cocoa powder). Pour the cake batter into the prepared tin. Lift up the tin and drop it on the table counter-top gently 3 to 5 times to remove excess air bubbles.
  6. Bake the cake for 1h. Cover the top of the cake with aluminum foil and continue baking for 30 minutes until a skewer inserted into the center of the cake come out with very little crumbs.Place the cake tin on a wire rack and let it cool completely.
  7. Slice, dust with icing sugar, and serve!

Notes:

[1] Use only natural cocoa powder (not Dutch-processed cocoa powder) in this recipe – natural cocoa powder is acidic and will react with the baking soda used. The brand I used is Hershey’s natural unsweetened cocoa powder. If you want to use Dutch-processed cocoa powder, omit the baking soda and substitute it with baking powder (I’m not sure if you can substitute it on a 1:1 ratio, I’ve never tried before…)

[2] Not a fan of Baileys? Substitute with Guiness – which is from the original recipe!

[3] I made my own version of Irish cake bombs… will blog about it soon!

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