John Myers
Ingredients for 1 servings:
- 10 tbsp flour
- 10 tbsp oil
- 8 tbsp sugar
- 1 packet of vanilla sugar
- 2 tsp baking powder
- 3 tbsp chocolate flakes or sprinkles
- 2 tbsp cocoa powder, instant
- 5 eggs
- Fat for the mold
- Flour for the mold
- 600 ml whipped cream
- 4 tbsp cocoa powder, instant
- e.g. chocolate sprinkles
- 2 cl Baileys Irish Cream
- 1 pack of gelatine fix
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours
Chocolate cake with Baileys
First, mix the ingredients for the base: eggs, flour, baking powder, sugar, vanilla sugar, cocoa, and oil until a creamy batter forms. Fold in the chocolate flakes. Pour the batter into a greased and floured springform pan and bake at 160°C (fan oven) for about 20 minutes. After 20 minutes, test to see if the batter is cooked through. When the base is ready, let it cool slightly, remove it from the pan, and let it cool completely. Depending on how much the base has risen, cut into two or three layers. Drizzle the layers with a little Baileys. Whisk about half of the whipped cream with 2-4 tablespoons of cocoa (depending on taste) and half a packet of gelatine fix, then fold in the sprinkles. Spread over the bottom layer(s), then place the next layer on top. Whip the remaining cream with another 2-4 tablespoons of cocoa powder, the remaining gelatin fix, and the remaining Baileys until stiff peaks form. Spread it on the cake and around the edge of the cake. Chill. Tips: I decorated my cake with zebra stripes, but you can of course change that to your liking. Oh, and one more thing: My “prototype” of this cake was crooked. When I placed it on the perfectly set coffee table, I looked for an excuse as to why the cake was so crooked, and I found it! I must have eaten too much cream… After all, it did contain liqueur…
Facebook Comments