Bailey's Irish Cream Cake
For the cake:
4 oz unsweetened chocolate
1/2 cup light brown sugar
1 cup sugar
1/2 cup butter
6 Tbs Bailey's Irish Cream
3 eggs
2 cups flour
1 tsp baking powder
1/4 tsp salt
2/3 cup milk
Preheat the oven to 350F/180C and butter and lightly flour two nine inch cake pans. Put the chocolate to melt over a low heat with the Bailey's and the brown sugar. Stir often to blend to a smooth mixture. In the meantime, cream the butter with the sugar. Add the eggs one by one. Sift the dry ingredients over a piece of waxed paper or another bowl. Add the milk and the dry ingredients gradually to the egg/sugar/butter mixture, alternating wet and dry. Once they are completely incorporated, add the chocolate mixture. Bake in the middle of the oven for about 35 minutes, allow to cool ten minutes in the pans and then turn out onto wire racks to finish cooling.
For the filling:
90 cl (3/4 cup) whipping cream
3 Tbs Bailey's Irish Cream
2 Tbs powdered sugar
Whip the cream until it forms lovely peaks. Fold in the powdered sugar and the Baileys. When the cakes are cool, place one flat side up on a cake plate and heap the cream in the center, reserving about half a cup for the frosting. Place the second cake, flat side down on the cream.
For the frosting:
1/3 cup (90g) butter
about 2 cups powdered sugar
1 heaping Tbs cocoa powder
reserved cream from above
Beat the butter with the powdered sugar and the cocoa powder and cream. If it seems a little dry, add a tablespoon of milk. If it seems a little wet, add a little more sugar. Frost the cake.
Enjoy!
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BMMhuhwha?
Daughter of the fiercest pirate captain in high space, and pirate wench of the SNSDW
