Baileys Triple Chocolate

If somebody asks me, what does heaven taste like? THIS IS IT.

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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!

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It’s rich, beautiful and so smooth. And a bit boozy 😛

 

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What are you waiting for? 😉  Get started now.

Recipe adaptation: Nigella Lawson

 

Makes: 8 slices                                                                                                                                    

INGREDIENTS

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

 

METHOD

For the cake: 

  1. Line the bottom of a 9inch round tin with baking parchment and butter the sides. Dust with flour.
  2. 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.
  3. In a large bowl, sieve together flour, baking powder and baking soda. Set aside.
  4. Cream the butter and caster sugar together, beating well until pale and fluffy. Drizzle in the vanilla essence and mix.
  5. Preheat the oven to 180 C.
  6. Drop in 1 egg into the butter-sugar mixture, quickly followed by a scoopful of flour mixture, then the second egg.
  7. 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.
  8. Pour this beautiful batter into the prepared tin and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  9. 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: 

  1. 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.

 

Notes:

  1. If you do not want to add baileys, you can simply add 250 ml of boiling water in total.

 

 

Feel free to write to me for any queries, or suggestions. If you like getting updates from me, simply click on the ‘follow’button and tada, I’ll be there in your mailbox! 😀

Follow me on instagram: myyummyspatula

 

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