Ingredients
FOR THE CAKE
150g unsalted butter, chopped
100g dark chocolate, chopped
100g caster sugar
100g brown sugar
50g Dutch cocoa powder, sifted
180ml Baileys Irish Cream Whiskey
170g plain flour
1.5 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs, room temperature
FOR THE CHOCOLATE BAILEYS GANACHE
200g good quality dark chocolate, finely chopped
100ml cream
100ml Baileys Irish Cream
pinch of sea salt
1 Tbl / 15g unsalted butter, softened to room temperature
Directions
FOR THE CAKE
Preheat oven to 160°C. In a pan over low heat, add the butter, chocolate, sugars, cocoa powder and Baileys.
When chocolate and butter has melted, whisk together to combine making sure to get rid of any lumps of sugar or cocoa powder.
Remove from heat and leave to cool for 5 minutes.
Meanwhile, grease and line a 20-21cm round cake tin.
Sift together the flour, baking powder, baking soda and salt and set aside. Add the eggs to the slightly cooled chocolate mixture and whisk to combine.
