100g dark chocolate or for sweeter cake use half milk & dark
100g caster sugar
100g brown sugar
50g cocoa powder
180ml Baileys Irish Cream Whiskey
170g plain flour
1.5 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
(Or 170g self raising flour is fine)
3 eggs, room temperature
FOR THE CHOCOLATE BAILEYS GANACHE
200g dark chocolate or for sweeter ganache use milk chocolate
100ml Baileys Irish Cream
pinch of sea salt
1 Tbl / 15g unsalted butter
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.
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
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.
11Feel free to use all Baileys if you prefer it boozier. Alternatively you could just use all cream for a virgin ganache 🙂