Chocolate Baileys Mud Cake

Vacations, cold weather and good food. This is the summary of what happened in the last few weeks. It is likely that in the last 15 days I have eaten better and more than in the second half of 2014. I do admit that I also rested and slept more since Christmas than in the last 6 months, and for sure, it was the coldest week since the beginning of this winter.

Despite the rush that was around Christmas, I’ve been enjoying to start the new year with tranquility and I am also appreciating more the winter time. And now, without that excitement from the beginning of my first winter in Canada, I enjoy every snow falls, each flake I see through the windows and the transformation of nature to receive this season that is loved by many but hated by many others. And I? I love It! Of course, it could last less than six months … but even so, see this city that is already beautiful decorated in all white is wonderful!
Anyway, as I am more quiet these days, I have also cooked more. I am preparing lunch and dinner every day and my new year’s resolutions to eat more at home and use more my cook books has shown so easy to be fulfilled. I have done less desserts than I would like to do, but one afternoon last week, with external temperatures nearing -30 ° C, nothing better than baking a chocolate cake … and as you know, the smell of a cake baking is so good, but when is a chocolate cake is even better!

Well, this recipe is very easy to be prepared, it does not require a stand mixer and also you do not have to expect the cake to cool completely before eat, which is perfect! The cake is very moist, the Irish cream taste enhance the chocolate flavor and gives a great satisfaction on every bite, I really recommend it! If you are not a fan of the drink, you can replace it with milk (which will work, but it will lose a little bit the whole experience), or a mixture of milk and coffee, Amaretto or Frangelico, for example. All work well, but surely  Baileys is my favorite! The success of the cake is also in the choice of a good chocolate, I used a 70% Valrhona and I would definitely recommend the brand.

So that’s it, I hope you have spent a great Christmas and that 2015 comes with great achievements and happiness to you all!

See you!

Preparation time: 15 minutes

Baking time: Approximately 50 to 55 minutes

6 to 8 servings

Cake

150g unsalted butter, cut into 2,5cm cubes

100g high quality chopped dark chocolate

100g granulated sugar

100g brown sugar

50g Dutch cocoa powder, sifted

180ml Baileys Irish Cream®

170g all purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 eggs at room temperature

Chocolate-Baileys Ganache

200g high quality dark chocolate chopped (70% cocoa)

100ml Baileys Irish Cream®

100ml heavy cream

1/4 teaspoon salt

15g unsalted butter

1. Cake: Preheat oven to 160ºC (325ºF). Grease an 21cm cake tin and line the bottom with parchment paper. Fill a medium saucepan with about 2,5cm of water and bring to a slow simmer. Place the butter, chocolate, both sugars, cocoa powder, and Baileys into a large heatproof bowl over pot of simmering water. Be careful, don’t let the bowl does not touch the water).  Melt the mixture, stirring often, until smooth. Remove from the water bath and let stand aside for about 8 minutes to cool.

In a separate bowl, whisk together the dry ingredients and set aside.

Add eggs, on at a time, into the chocolate mixture, whisking after each addition.  Sift in the dry ingredients and bold it into the chocolate mixture using a large spatula until just combined, do not over-mix the batter.

Transfer the mixture into the prepared cake pan and bake for about 40-50 minutes, or until a thin skewer inserted through center comes out with only a few moist crumbs and cake no longer jiggles when the pan is moved. Do not over bake the cake. Remove cake from the oven and let it to rest for about 15 minutes before removing from the pan.

2. Ganache: In a small saucepan, bring the Baileys, cream, and salt just to a boil. Pour over the chocolate and let it sit for about 2 minutes. Whisk the mixture until completely smooth, and add the butter pieces and mix till melted. Let the ganache rest for 5 minutes (give it a stir from time to time) until it is thickens slightly. If you wait too long it will harder.

Spread the ganache over the cake and enjoy!

Adapted from Une Gamine dans la Cuisine.