Directions
1FOR THE CAKE
2In a pan over low heat, add the butter, chocolate, sugars, cocoa powder and Baileys. When chocolate and butter has melted, whisk to remove any lumps. Remove from heat and leave to cool for 5 minutes.
3
4Add eggs and fold in flour to slightly cooled mixture.
5Cook on high with tea towel under lid for 1.5-2h depending on sc or until skewer inserted comes out clean
6
7FOR GANACHE
8Place chopped chocolate in a bowl and place baileys, cream and salt in a pot and bring to the boil then pour over chocolate and let sit for 1 minute. Gently stir and add butter, stir until chocolate is melted.
9Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable or place in the fridge and stir occasionally.
10
11Feel free to use all Baileys if you prefer it boozier. Alternatively you could just use all cream for a virgin ganache 🙂
Submitted by Kimberlee webb
4 Reviews
Sarah Kofoed
May 13, 2020
My husband said this was the best cake he had ever eaten. Super easy too.
Rita Price
February 8, 2017
After the successful 2 ingredient cake (chocolate cake mix with blitzed cherries I thought I’d have a go at this one! Wow so so good, I’m making more cakes in the sc! Thank you so much Kimberlee Webb for this recipe, I definitely will be making this one again.
Jenny Auld
June 13, 2016
Love it ❤️ Easy and amazing flavour!
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Christine
June 10, 2021
What size slow cooker please