Homemade chocolate cake with cream liqueur
IngredientsFor the Cake:
150 g (5.3 oz / 10 tbsp) butter
100 g (½ cup) brown sugar
50 g (¼ cup) white sugar
100 g (3.5 oz) dark chocolate
3–4 eggs
160 g (1 ¼ cups) all-purpose flour
5 tbsp unsweetened cocoa powder
½ tsp salt
½ tsp baking soda
1 ½ tsp baking powder
180 ml (¾ cup) milk cream liqueur (such as Baileys)
For the Ganache:
55 g (4 tbsp) butter
100 g (3.5 oz) dark chocolate
50 ml (1/5 cup) milk
50 ml (1/5 cup) Baileys liqueur
Instructions
Preheat the oven to 180 °C (356 °F). Grease a baking pan and set aside.
Melt the butter over low heat in a saucepan. Add the dark chocolate and both sugars, stirring until the chocolate has completely melted and the mixture is smooth.
Prepare dry ingredients: In a separate bowl, mix the flour, cocoa powder, salt, baking soda, and baking powder.
Combine wet ingredients: Lightly whisk the eggs in another bowl, then add them to the chocolate mixture. Stir gently until combined.
Incorporate the dry ingredients into the chocolate mixture in portions, mixing with a spoon or spatula (do not use a mixer).
Add Baileys and stir until the batter is smooth.
Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Make the Ganache (while the cake is baking):
In a saucepan, heat the milk gently. Add chocolate and Baileys, stirring until the chocolate melts. Do not allow the mixture to boil.
Remove from heat and add butter, stirring until smooth. The ganache should have a uniform, glossy texture.
Finishing Touch:
Allow the cake to cool slightly before pouring the warm ganache over the top.
Let set before slicing.
Enjoy your meal!