Baileys
Chocolate Cake
“This version
of Baileys Cake is a lazy-person-cake: no electric mixer required, just a
whisk, a pot, two bowls and a sieve. The resulting cake is moist, but light in
texture. It has a wonderful Baileys aroma and has a slight hint of Baileys. The
chocolate did not overwhelm the Baileys this time and even though coffee is
used, I couldn’t taste the coffee at all.” foodiebaker
Ingredients:
8 ounces
plain flour
1¼ teaspoon
baking soda
½ teaspoon
salt
3 ounces
natural cocoa powder
10 ounces
sugar
1 cup brewed
strong coffee, can be hot or at room temperature
8 ounces
butter, chopped, can be cold or at room temperature
1½ cups
Baileys Irish Cream
2 eggs
1 teaspoon
vanilla extract
Preparation:
Preheat the
oven to 320°F.
Butter an 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 liquid) 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 1hour.
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.
Enjoy this
amazing recipe and many more visiting foodiebaker
Notes:
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…)
Not a fan of
Baileys? Substitute with Guiness – which is from the original recipe!
No comments:
Post a Comment