How to make baileys chocolate
Ingredients: Butter, Baileys, Cocoa powder, eggs, coffee powder, sugar, vanilla extract, flour, baking soda, and salt.
Flour, baking soda and salt in a bowl.
Whisk to distribute the baking soda and salt evenly.
Cocoa Powder, Sugar and butter in a pot.
Add in the coffee – mine was still warm, so it’s already started to dissolve the sugar.
All melted and smooth.
In goes the Baileys.
Whisk in the eggs and vanilla.
Then whisk in the flour mixture.
A very bubble and thin cake butter.
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
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.
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.
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.
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.
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.
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 centre of the cake come out with very little crumbs.Place the cake tin on a wire rack and let it cool completely.
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!
