Dark Chocolate Baileys Mud Cake


It's a rare thing for me to bake, frost and eat right away or even on the same day. This cake is insanely good. Chocolate-y. Smooth. Yummy. Enough said? I'll probably take another picture of the cake when I have a second slice next for breakfast tomorrow. My above picture really do no justice to how beautiful the cake is

Recipe
Adapted from Gamine's Cuisine
150g butter
100g sugar
100g soft brown sugar
100g Callebaut dark chocolate
50g Callebaut cocoa powder
180g Baileys
3 large free range eggs
170g all purpose flour
1/2 tsp baking soda
1.5 tsp baking powder
1/2 tsp salt

200g Callebaut dark chocolate callets
200g Baileys
15g butter
  1. Preheat oven 160 degree
  2. Sieve flour, baking soda, baking powder, and salt twice. Set aside
  3. "Dump" butter, sugar, brown sugar, dark chocolate, cocoa powder and Baileys in a clean heat proof bowl. Place it on top of a pot of boiling water. Whisk till all ingredients melt.
  4. Next, add all the eggs (whisked slightly in a bowl) into the melted batter. Start whisking till all ingredients combine. Make sure you whisk on "super high speed"
  5. Fold in the sifted flour
  6. Pour in a 20 cm round baking pan. Bake for 40 to 50 minutes. Just like Gamine, mine took about 55 minutes. Her best tips:  bake for 40 to 50 minutes or until a thin skewer inserted through center comes out with only a few moist crumbs and cake no longer 'jiggles' when the pan is moved. I almost got a panic attack when the cake was still a little jiggly like jelly when I removed from oven after 40 minutes. Once done
  7. For ganache, bring Baileys to boil. Pour over the chocolate callets. Whisk till you get a smooth chocolate ganache. Add cubed butter. Whisk till butter melted. Set aside for 5 minutes or until it thicken slightly. I find that the ganache thicken itself when I stir with rubber spatula. Spread the ganache on the cake.
Updates:
I have baked another cake on 11 June 2015. This time I baked the cake in 21 cm square cake pan. I would normally factor the cake ingredients whenever I bake in different cake pan but decided not to for this cake. I however increased the ganache ingredients to 

220g Callebaut dark chocolate callets
220g Baileys
18g butter

Here is my perfect cake baked in 40 minutse instead of 50.

 

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