Yeah, so it’s been a while I posted a recipe on the blog. All because I have not been shooting from past 2 weeks, even though I am itching to pick the camera every single day passing by. The work in office has been keeping me busy a lot lately. Although I baked a couple of cakes too when I got some free time in the morning, before going to work. But frankly speaking, I have got no time to take a single shot, let alone the posting a recipe here. These little Bailey’s chocolate mud cakes I baked almost three weeks ago. I think it was Independence day holiday and I shared these decadent chocolate cakes with my friends while we got together in the afternoon that day. These got demolished in seconds with a couple of generous scoops of vanilla ice cream. Every single bite was a death by chocolate and it was worth it! The Bailey’s liquor came from the stash I picked from Paris airport early this year. It was lying there in the cabinet before I picked it up to bake these yummy chocolate cakes. Earlier I thought I do some mousse or dessert using Bailey’s, but then cake came out as a first choice, as I’ll prefer a hearty bite of a cake over anything else any day. The taste of Bailey’s shone through both the cake, glaze and the ganache. So you see, these chocolate cakes are not just decadent because of three doses of chocolate, but also because of three doses of Bailey’s too. And that is why these cakes are a party of Chocolate and Bailey’s in your mouth.
- 50 gm dark chocolate, chopped
- 75 gm unsalted butter, at room temperature
- 50 gm caster sugar
- 50 gm dark brown sugar
- 2 eggs
- 25 gm cocoa powder
- 85 gm plain flour, sifted
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 57 ml Baileys Irish cream
- 75 gm dark chocolate, chopped
- 2 tsp oil
- 1 tbsp Baileys Irish cream
- 50 gm dark chocolate, chopped
- 100 ml low fat cream
- 1 tbsp Baileys Irish cream
- Preheat oven to 160 degree C. Grease two 10 cm springform cake pans, Keep aside.
- In a bowl, melt chocolate over a double boiler, keep aside to cool.
- In another bowl, beat together butter and both sugars until light and fluffy. Beat in eggs one at a time. Fold in the cooled melted chocolate and bailey's.
- In a separate bowl, whisk together flour, baking powder, baking soda and cocoa powder. Fold the flour mixture into wet mixture, until just mixed. Divide the batter into prepared cake pans and bake for about 30 minutes, or until a skewer inserted into the center comes out clean.
- Turn out the cakes onto a wire rack and cool completely.
- To make chocolate glaze, melt the chocolate and baileys over a double boiler and mix in the oil.
- To make chocolate ganache, heat the cream and baileys until it starts to boil. Mix in the chopped chocolate and let stand for 5 minutes, until chocolate melt completely. Mix thoroughly.
- To assemble, pour the chocolate glaze over the cooled cakes, so that it covers the cake completely. Spread the thickened chocolate ganache on top.
Delicioso. Un saludo.