If somebody asks me, what does heaven taste like? THIS IS IT.
Hi guys! It’s been quite some time since I last posted. I was just too swamped with my college and assignments. I’m not gonna bore you guys with all that. BUT, you HAVE to do yourself a favour and go try this absolutely heavenly cake right now! Coming from a non-chocolate lover like me, take my word for it. You will thank me later. 😉
There’s nothing to not love about it. It’s a total catch for all those chocolate cravers out there with chocolatey goodness tripled! This is not it. It ALSO has BAILEYS! *drooling* I cannot think of a better way to indulge into complete sin than this. Okay, I’m already drooling. I’m gonna grab myself a slice. And you guys, TRY IT NOW!
It’s rich, beautiful and so smooth. And a bit boozy 😛
What are you waiting for? 😉 Get started now.
Recipe adaptation: Nigella Lawson
Makes: 8 slices
For the cake:
- 50 grams best-quality cocoa powder (sifted)
- 100 grams dark brown sugar
- 100 millilitres boiling water
- 150 millilitres boiling Baileys (Irish Cream)
- 125 grams soft salted butter (plus some for greasing)
- 150 grams caster sugar
- 225 grams plain flour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 2 teaspoons vanilla extract
- 2 large eggs
For the best chocolate glaze:
- 200 gms dark chocolate (minium 50%)
- 4 tablespoons unsalted butter
- 2 tablespoon milk
- Chocolate chips for decoration
For the cake:
- Line the bottom of a 9inch round tin with baking parchment and butter the sides. Dust with flour.
- Boil about 160 ml of baileys in a medium saucepan. Asking you to take extra since some of it will evaporate on boiling. Plus, who doesn’t like more of Baileys. Put the cocoa and dark brown sugar into a bowl with a bit of space to spare, and pour in the boiling water and baileys. Whisk to mix, then set aside.
- In a large bowl, sieve together flour, baking powder and baking soda. Set aside.
- Cream the butter and caster sugar together, beating well until pale and fluffy. Drizzle in the vanilla essence and mix.
- Preheat the oven to 180 C.
- Drop in 1 egg into the butter-sugar mixture, quickly followed by a scoopful of flour mixture, then the second egg.
- Keep mixing and incorporate the rest of the dry ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.
- Pour this beautiful batter into the prepared tin and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Take the tin out and leave it on a wire rack for 5–10 minutes, before turning the cake out to cool.
For the chocolate glaze:
- Melt chocolate and butter together over a double boiler. Once everything has melted and is smooth, add in the milk and stir. Voila! You have the best and the easiest glaze ever!
Assembling the cake:
Generously slather the silky-smooth chocolatey glaze on top of the cake and finish it off with loads of chocolate chips on top. It tastes best when served warm or at room temperature.
- If you do not want to add baileys, you can simply add 250 ml of boiling water in total.
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