My mum and I are close; so every opportunity I get, I like to do something special. One way, I do religiously, is to make her a delicious cake for her birthday. 2015 was no exception! (Yeah, I haven’t blogged for a long time!) And this was the funniest cake!
Look at it… LOOK AT IT. It was delicious. The recipe I followed was from www.citrusandcandy.com; and it did not disappoint. Here’s how it looked when it was cooking:
But the smell was out of this world:
But I have to be honest… the making stage didn’t go completely to plan:
I made the ganache and let it set so it was mirror glossy. Doesn’t it look amazing?!
We all had a small slice to try (after the candles obviously), and the alcohol content was too much for my brother or dad. But my mum and I… we loved it and finished that bad boy off during a week. Seasoned cake connoisseurs!
I fully recommend this recipe; and would even think about making them into small individual cakes:
150g unsalted butter, chopped
100g dark chocolate, chopped
100g caster sugar
100g brown sugar
50g Dutch cocoa powder, sifted
180ml Baileys Irish Cream Whiskey
170g plain flour
1.5 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs, room temperature
200g good quality dark chocolate, finely chopped
100ml Baileys Irish Cream
pinch of sea salt
1 Tbl / 15g unsalted butter, softened to room temperature
Preheat oven to 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 a 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 40-45 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 tops of the cake will be a little cracked but this is normal for a mud cake (you’ll be trimming the tops and eating them anyway!).
Remove from oven and cool in tin for 10 minutes before unmoulding and cooling it down completely. Trim the tops of the cake to level.
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.
For the ganache: feel free to use all Baileys if you prefer it boozier. Alternatively you could just use all cream for a virgin ganache :)
The recipe link is here: http://www.citrusandcandy.com/2013/02/chocolate-baileys-mud-cake.html