Ummmm…did someone say Baileys and Chocolate? Sign me up! Oh how I love that combination…which you might have noticed back when I told you about those sinfully delicious Baileys & Coffee Pots de Crème.
Well, here’s another great recipe in which Baileys and Chocolate have the starring roles, Baileys Chocolate Mud Cake.
You might be wondering what a “mud cake” is. A mud cake is a cake that has a dense tight crumb. These cakes are usually made by melting the butter and chocolate together in a saucepan and then adding the eggs and dry ingredients to the wet ones in that same pan. A mud cake has a bit of a brownie vibe to it but still is quite definitely a cake.
A moist, rich, decadent cake which in this case is covered with a silky smooth Baileys Chocolate ganache. Chocoholic’s bliss! Oh my….it is quite possibly a cake that could tempt St. Patrick himself!
Baileys Chocolate Mud Cake
recipe from: Citrus and Candy
For the Cake:
- 150 grams unsalted butter, chopped
- 100 grams dark chocolate, chopped
- 100 grams caster sugar (can substitute granulated sugar)
- 100 grams brown sugar
- 50 grams Dutch cocoa powder, sifted
- 180ml Baileys Irish Cream Whiskey
- 170 grams all-purpose flour
- 1 1/2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs, room temperature
For the Baileys Ganache
- 200 grams good quality dark chocolate, finely chopped
- 200ml Baileys Irish Cream (you can do 100ml cream and 100ml Baileys if you’d rather not have some much Baileys…but I gotta ask…”What are you like?!! Of course you want it to be all Baileys!)
- pinch of sea salt
- 1 Tablespoon (15 grams) unsalted butter, softened to room temperature
For the Cake:
Preheat oven to 325° F (160°C). In a pan over low heat, add the butter, chocolate, sugars, cocoa powder and Baileys. When chocolate and butter has melted, whisk together to combine making sure to get rid of any lumps of sugar or cocoa powder. Remove from heat and leave to cool for 5 minutes.
Meanwhile, grease and line an 8″ (20-21cm) round cake tin.
Sift together the flour, baking powder, baking soda and salt and set aside. Add the eggs to the slightly cooled chocolate mixture and whisk to combine. Gently fold in the sifted flour mix until free of lumps.
Scrape into cake tin then bake for about 30 -35 minutes or until a skewer comes out clean (ideally you want to see some moist crumbs stuck to it. This is one cake you don’t want to over-bake so better to be a little under than over). The top of the cake will be a little cracked but no worries, this is normal for a mud cake and you will be covering it with a lovely and oh so concealing ganache.
Remove from oven and cool in tin for 10 minutes before unmoulding and cooling completely on wire rack. Trim the tops of the cake to level (if you wish – I did not).
For the Baileys Ganache:
Place the chopped chocolate in a heatproof bowl and set aside. Bring the cream, Baileys and the salt to a simmer in a pan. Pour over the chocolate and sit for a minute. Gently stir to combine then beat in the butter.
Set aside at room temperature and cool until it is thick enough to spread over your cooled cake. Gently stir the ganache occasionally as it cools to keep the temperature even and the ganache smooth. You can just add the ganache on the top of your cake or spread it over the sides as well. Your choice.
Baileys Mud Cake Brought to you by: Runcible Eats (www.leaandjay.com)