Three-layer chocolate cake

Ingredients for 1 servings:

• 4 eggs
• 100 g sugar, fine
• 75 g flour
• ¼ tsp baking powder
• 25 g cocoa powder, bitter
• 75 ml milk
• 1 tbsp Baileys Irish Cream
• 1 tbsp honey
• 100 ml cream
• 110 g dark chocolate, good quality
• 225 g white chocolate
• 600 ml double cream
• 350 g dark chocolate, good quality
• 100 ml double cream

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

very decadent, rich and delicious

Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit). Grease a 23 cm springform pan. Beat the eggs and sugar together for 5 minutes until foamy and thick and pastel in color. Mix the flour, baking powder, and cocoa powder, sift over the foam mixture, and fold in. Pour the mixture into the springform pan and bake for about 30 minutes (test with a wooden skewer; it should come out clean). Remove from the oven, let cool in the pan for 5 minutes, then remove the springform pan and let the sponge cool completely. Heat the milk, honey, and Baileys in a saucepan over low heat. Clean the springform pan and reassemble. Line the pan with cling film (you’ll especially need it around the edges), making sure some of the film hangs over the edge. Now cut the sponge cake horizontally with a knife to create two thinner cake layers. Place one layer in the clean springform pan and drizzle half of the milk and Baileys sauce evenly over it. Now make the filling: Divide the cream between two metal bowls (heated over steam, so don’t use plastic), 50 ml per bowl. Pour the dark chocolate into one bowl and the white chocolate into the other. Heat both chocolate cream mixtures slightly over hot steam to melt the chocolate. It’s best to do this one after the other; it’s less stressful. Melt the chocolate in the cream while stirring, then let it cool. Once both chocolate mixtures have cooled, whip the double cream slightly, then divide it evenly between both chocolate mixtures and fold in. Spread half of the white chocolate mixture over the base of the springform pan, then pour all of the dark chocolate mixture on top, followed by the second half of the white chocolate mixture. Cover with the second cake layer and pour the remaining milk Baileys sauce on top. Cover with the overhanging cling film and refrigerate overnight. For the ganache, melt the dark chocolate and cream over hot water, then let it cool. Take the cake out of the refrigerator and remove it from the springform pan. Place it on a cake plate and spread the icing. It’s best to pour the icing into the center and spread it with a knife. It’s quite thick and therefore easy to spread. Chill again to allow the icing to set. Cut the cake into as many slices as possible, as it’s so rich. But absolutely delicious. Perfect for chocoholics.