Was stumbling through my secret stashes in the refrigerator one day and found a soon to expire bottle of Baileys. And then it struck me what's dark, sexy and boozy?
....
There you have it.
Boozy Baileys Dark Chocolate Bundt Cake
Makes one 8" cake
The Cake
150g unsalted butter, cut into chunks
100g dark chocolate (i used 55%)
70g granulated sugar
70g dark brown sugar
50g cocoa powder, sifted
180 ml Baileys Irish Cream
170g all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda150g unsalted butter, cut into chunks
100g dark chocolate (i used 55%)
70g granulated sugar
70g dark brown sugar
50g cocoa powder, sifted
180 ml Baileys Irish Cream
170g all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3 eggs (room temp.)
- Preheat oven to 160C. Grease an 8-inch bundt/cake pan.
- In a double boiler: Combine the butter, dark chocolate, both sugars, cocoa powder, and Baileys into a large heatproof bowl and place the bowl over pot of simmering water. Melt the mixture and stir until smooth.
- Remove bowl from simmering water and set it aside to cool for about 5 minutes.
- In a separate bowl, whisk combine the flour, baking soda, baking powder and salt. Set aside.
- Add the eggs one at a time into the chocolate mixture, whisking after each addition.
- Sift in the flour mixture and use a spatula to fold it into the chocolate mixture until just combined (Do not to over-mix!).
- Scrape the batter into prepared cake pan and bake 40 minutes or until a thin skewer inserted through center comes out with only a few moist crumbs.
- Remove cake from the oven and allow it to rest for about 10 minutes before removing from the pan.
- Place cake onto a cooling rack to cool completely before adding chocolate glaze.
The Chocolate Glaze
30g unsalted butter
30g cocoa powder
70g icing sugar
3 tbsp milk
- Melt butter in microwave.
- Combine with remaining ingredients and whisk till lumps disappear and you have a smooth glaze. Drizzle over cake.
