Hello everyone! (And hello blog! Sorry for neglecting you for quite some time!) Taking step-by-step photos in the kitchen these days is getting a bit difficult because the driver for the LED lights that lit up my countertop
exploded blew recently. Not to mention my camera’s a little cranky too – it’s not able to focus and take sharp images – so some of the recipes have to be reattempted so that I can re-photoshoot them again.
excuses legit reasons aside, here’s a Baileys Chocolate Cake that I made a few days back! It’s a revamp of an old recipe on the blog (slowly but surely I’ll get them all updated), so happy that the cake looks 200 times better now haha 😛
I’ve scaled down this Baileys Chocolate Cake recipe to make a 5-inch cake, which is perfect for 4 to 6 people for an afternoon tea time treat (or a legit reason to get drunk). Making the cake is the standard creaming the ingredients together before the dry and wet ingredients are added in alternately. The cake rose high during baking, forming a dome. Instead of slicing the top to make even cake layers, I left it be so that I don’t have leftover crumbs to deal with.
The chocolate frosting for this Baileys Chocolate Cake is an easy peasy one – just whisking sour cream and melted chocolate together. The combination creates a slightly tangy and bittersweet frosting, which is perfect for us because we aren’t fond of sweet frostings.
On a random side note, dear WordPress users – do you find your images desaturated after uploading them? They look perfectly good when I was drafting the post, but after publishing the post I realised the colours are really desaturated. I’ve been Googling quite a bit but the solutions didn’t work for me. If you have managed to fix it, please let me know how you did it!
And here are step-by-step photos and recipe!
|1) Using a handheld electric mixer, beat butter and sugar on medium speed until light, pale and creamy.||2) Add in the egg and beat for 1 minute on medium speed until incorporated.|
|3) Add in the cooled, melted chocolate and beat on low speed until incorporated.||4) Add 1/3 of the flour mixture into the batter and use a spatula to fold it in. Once there are no more visible streaks of dry ingredients, add 1/2 of the liquid mixture (Baileys+milk) and fold it in. Fold in another 1/3 of the flour mixture, the remaining liquid mixture and finally the last 1/3 of the flour mixture.|
|5) Scrape the batter into the cake tin and bake in the middle rack for 30 to 45 minutes, until a skewer inserted into the center of the cake comes out clean.||6) To make the frosting, whisk the room-temperature sour cream into cooled, melted chocolate and use immediately.|
Love Baileys? Here are more Baileys recipe!
|Baileys Tiramisu Cake||Baileys Crème Brûlée|
|Eggless Baileys Chocolate Pudding||No-Bake Baileys Cheesecake|
- 40 grams dark chocolate, minimum 60% cocoa solids
- 75 grams all-purpose flour
- 1 tablespoon cornstarch
- ¾ teaspoon baking powder
- Pinch of salt
- 80 grams Baileys Irish Cream
- 40 grams milk
- 40 grams unsalted butter, softened at room temperature
- 75 grams caster sugar
- 1 large egg, at room temperature
- Small handful pecan nuts
- 85 grams dark chocolate, maximum 60% cocoa solids
- 100 grams sour cream, at room temperature
- Preheat oven to 175C / 350F. Grease the bottom and sides of a 5-inch cake tin and line the bottom with parchment paper. Set aside.
- Chop chocolate into small pieces and melt either in a double boiler or microwave (see here for full instructions if it's your first time melting chocolate). Let cool slightly.
- Sift flour, cornstarch, baking powder and salt together, set aside. Combine Baileys and milk in a small cup, set aside.
- Using a handheld electric mixer, beat butter and sugar on medium speed until light, pale and creamy, about 2 to 3 minutes. Scrape down the sides with a spatula. Add in the egg and beat for 1 minute on medium speed until incorporated. Scrape down the sides again with a spatula. Add in the cooled, melted chocolate and beat on low speed until incorporated.
- Add ⅓ of the flour mixture into the batter and use a spatula to fold it in. Once there are no more visible streaks of dry ingredients, add ½ of the liquid mixture (Baileys+milk) and fold it in. Fold in another ⅓ of the flour mixture, the remaining liquid mixture and finally the last ⅓ of the flour mixture.
- Scrape the batter into the cake tin and bake in the middle rack for 30 to 45 minutes, until a skewer inserted into the center of the cake comes out clean. Place the cake tin on a wire rack and let the cake cool completely before frosting.
- Lay the pecan nuts in a single layer on a small tray and bake them in the oven for 5 to 10 minutes until lightly toasted and fragrant. Remove from the oven and let cool completely. Reserve 7 nice looking pecans and chop the rest into small pieces.
- Chop chocolate into small pieces and melt ether in a double boiler or microwave. Let cool to room temperature. It should not be hot at all.
- Whisk the room-temperature sour cream into the melted chocolate and use immediately.
- Split the cake into 2 layers. Spread ⅓ of the frosting on one of the cake layers and sprinkle with the chopped pecan nuts. Top with the second cake layer and frost with the remaining frosting. Press the nice looking pecans on top (6 around the cake and 1 in the middle). The cake can now be stored in the refrigerator until ready to serve - do take it out from the refrigerator 15 minutes before serving, so that the cake and frosting can soften slightly.
- The sour cream must be at room temperature and the melted chocolate cooled completely before they are whisked together, otherwise there will be lumps in the frosting.