Baileys chocolate fudge cake
This is a decadent chocolate fudge cake recipe, with just the right hint of Baileys to make it extra-special. The cake is great to serve for dinner parties or even birthdays. Everyone loves it.
Ingredients
Serves: 9
- 110g butter, softened
- 220g dark brown soft sugar
- 4 eggs
- 225ml shop-bought chocolate sauce
- 160ml Irish cream liqueur (such as Baileys©)
- 1 teaspoon instant coffee granules
- 125g plain flour
- 60g chopped pecans
- Glaze
- 100g plain chocolate, chopped
- 4 tablespoons soured cream, at room temperature
- 1 tablespoon Irish cream liqueur (such as Baileys©)
Method
Prep:30min ›
Cook:1hr ›
Extra time:1hr cooling ›
Ready in:2hr30min
- Preheat an oven to 180 C / Gas 4. Grease a 23cm round cake tin.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the chocolate sauce, 160ml Irish cream and instant coffee. Mix in the flour until just incorporated. Fold in the pecans; mixing just enough to evenly combine.
- Pour into the prepared tin (the tin will seem very full). Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 55 to 60 minutes. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.
- Melt the chopped chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir the soured cream and 1 tablespoon Irish cream into the chocolate. Spread over top of the cooled cake allowing some of the chocolate to drizzle down the side of the cake. Cool until topping is set and serve.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
I really liked the icing on this. I didn't think I would with the sour cream. However, it actually tasted like a nicely flavor ganache. The cake however, I thought had an odd dense yet spongy texture and was very bland. It almost reminded me of a diet brownie. The recipe indicated to use a purchased chocolate sauce. The only chocolate sauce I know of is store bought or a homemade type of Hershey's syrup. Maybe, fudge sauce was meant? I am from the U.S., so it was not clear to me. I may just make a flourless chocolate cake next time and use the sour cream ganache on top. It was a little less sweet than traditional ganache, which I liked. We ate 2 pieces, but I think the rest will get tossed. I am not sure what happened to the texture and flavor of the cake? I did double check the conversion of metric to U.S. to. Hmm - 07 Mar 2012
Tweeked it a little but to my specifications, It was very boozy,nutty and m m mmmmm! You have to try it. You cant make one lot though, get your supplies in. Supurb - 04 Mar 2011