Recipe #50: Chocolate, cherry and Irish Cream [Baileys] cake

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Another night, another dinner party! Luckily I wasn’t cooking all of the courses this time round – it was Dan’s turn to make a main for our friends and neighbours Rachel and Ollie. He made a lovely corned beef hash with a lush breadcrumb topping – I followed this with a rich chocolate and cherry bundt cake, adding in some of the Irish Cream me and my sister didn’t get round to finishing the night before.

This is another one of my free-style cakes that I somehow threw together to make a delicious (and surprisingly moist) cake. Following a simple chocolate cake recipe, I made it in a bundt tin for a change. All the cherry sank to the bottom, meaning that when I turned it out, they looked lovely and shiny on top. Want to make it? You should. It’s really very good (if I do say so myself).

You’ll need:

  • 50g cocoa powder
  • 6 tablespoons boiling water
  • 3 eggs
  • 4 tablespoons of milk
  • 175g self raising flour
  • 1 heaped teaspoon of baking powder
  • 300g caster sugar
  • 100g butter
  • 1 pack of glace cherries
  • 2 shots of Irish Cream

For the ganache

  • 100g dark chocolate 
  • 50g soured cream
  • 2 shots irish Cream

Method:

  • Grease your bundt tin (very well) and pre-heat your oven to 180 degrees. 
  • In a large mixing bowl add in your cocoa powder and boiling water and stir until you have a thick paste.
  • Add in the rest of your cake ingredients in any order, except your cherries, and mix with an electric whisk for 1 – 2 minutes to ensure it’s well combined.
  • Fold in your cherries and pour into your cake tin. Bake for 30-40 minutes – testing in the last 10 minutes, until your cake tester comes out clean.
  • Leave to cool before turning out (mine broke a little bit – but was rectified with the chocolate ganache toppin – if this happens to you, don’t worry).
  • To make your chocolate ganache, place your broken dark chocolate into a bowl and place above another bowl or pan of boiling water – ensuring the bowl with the chocolate in doesn’t come into contact with the water. Once melted add in your soured cream and Irish Cream and leave to cool for a few minutes to allow it to thicken.
  • Pour onto your cake and spread out with a table spoon. Leave to set and serve with vanilla ice cream! Yum!

Until tomorrow

Hayley Jayne xx

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3 Responses to “Recipe #50: Chocolate, cherry and Irish Cream [Baileys] cake”

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