CHOCOLATE BAILEYS MUD CAKE

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You’ll Need:

#FOR THE CAKE:
•5 Oz. unsalted butter, chopped.
•4 Oz. dark chocolate, chopped.
•3 Oz. caster sugar.
•4 Oz. brown sugar.
•2 Oz. Dutch cocoa powder, sifted.
•1/2 C. Baileys Irish Cream Whiskey.
•5 Oz. plain flour.
•1.5 Tsps. baking powder.
•1/2 Tsp. baking soda.
•1/2 Tsp. salt.
•3 Eggs, room temperature.
#FOR THE CHOCOLATE BAILEYS GANACHE:
•7 Oz. good quality dark chocolate, finely chopped.
•1/2 C. cream.
•1/2 C. Baileys Irish Cream.
•Pinch of sea salt.
•1 Tbsp. unsalted butter, softened to room temperature.

How to Make:

#FOR THE CAKE:
1-Preheat oven to 320°F…In a pan over low heat, add the butter, chocolate, sugars, cocoa powder and Baileys.
2-When chocolate and butter has melted, whisk together to combine making sure to get rid of any lumps of sugar or cocoa powder.
3-Remove from heat and leave to cool for 5Mins.
4-Meanwhile, grease and line a 7-7,5-inches round cake tin.
5-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.
6-Gently fold in the sifted flour mix until free of lumps. Scrape into cake tin then bake for about 40 to 45 Mins 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!).
7-Remove from oven and cool in tin for 10Mins before unmoulding and cooling it down completely. Trim the tops of the cake to level.
#FOR THE GANACHE:
1-Place the chopped chocolate in a heatproof bowl and set aside.
2-Bring the cream,Baileys and the salt to a simmer in a pan.
3-Pour over the chocolate and sit for a Minute. Gently stir to combine then beat in the butter.
4-Set aside at room temperature,& cool until it is thick enough to spread over your cooled cake.
5-Gently stir the ganache occasionally as it cools to keep the temperature even and the ganache smooth…

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