I know this has been a long awaited recipe, I apologise for my tardiness, I totally forgot to post this!!
This rich chocolaty cake has quite a kick as I replaced the coffee with more Baileys! It was a huge hit at 'The baby's 1st Birthday Brunch'. Adults only of course! We served it with cream whipped with more Baileys!
It was quite a dense cake and next time I will substitute a little of the flour with cornflour and sieve for a lighter finish. I didn't sieve as was directed in the original recipe because I couldn't find mine, apparently someone in my house threw it away! But that's a whole other story! I also used loaf tins as I wanted to serve slices. and wrapped one in cling film and the other in foil. The cling loaf dried out quite quickly whereas the foil wrapped loaf stayed beautifully moist for the 3 days before serving. Good luck with yours and let us know if you added any variations.
Ingredients:
250 grams plain flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
95 grams natural cocoa powder
300 grams sugar
250 ml (1 cup) brewed strong coffee, can be hot or at room temperature - I replaced with with the same volume of Baileys
225 grams butter, chopped, can be cold or at room temperature
375 ml Baileys Irish Cream
2 eggs
1 teaspoon vanilla extract
I also added 1 teaspoon of West Indian mixed spice
Preheat the oven to 160 degrees Celsius. Butter a 8 x 8 x 3 inch tin and line the bottom with baking parchment / paper. Set aside. I used two standard loaf tins.
Measure the plain flour, baking soda and salt in a small bowl. Whisk the mixture with a wire whisk to distribute the baking soda and salt evenly.
In a small pot, measure the cocoa powder and sugar. Add in the coffee and butter. Heat the mixture on medium heat, and whisk frequently until all the butter has melted, and the cocoa powder and sugar has dissolved. Pour the cocoa-coffee into a large mixing bowl and let it rest for 10 minutes to cool down.
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| Adult spoon licking allowed!! |
Stir in the Baileys. Crack in one egg into the cocoa-coffee mixture and whisk it in until it has been fully incorporated. Whisk in the second egg then whisk in the vanilla extract.
Sift in the flour mixture and whisk in gently until all the flour has been incorporated. The cake batter will be thin (very liquidy) and bubbly (because of the reaction between the baking soda and the cocoa powder). Pour the cake batter into the prepared tin. Lift up the tin and drop it on the table counter-top gently 3 to 5 times to remove excess air bubbles.
Bake the cake for 1h. Cover the top of the cake with aluminium foil and continue baking for 30 minutes until a skewer inserted into the centre of the cake come out with very little crumbs. Place the cake tin on a wire rack and let it cool completely.
Tomboy-x
