The genesis of this cake was a competition entry for the family Great Rutland Bakeoff, hosted by my mother-in-law for family and friends over the Christmas holiday period. Trying to be creative, I originally wanted to bake a 20 layer crepe cake (having tried this amazing crepe cake at Madam M in New York recently). However after a disastrous result, I realised that challenge will have to wait for another day and instead I decided to experiment with a basic chocolate bundt cake recipe and added some Baileys to it. The cake turned out incredibly moist with a tinge of Baileys throughout the cake. The Baileys caramel sauce poured over the cake was also a winner.
For the cake
2 cups golden caster sugar
2 cups all-purpose flour
3⁄4 cup cocoa
1 1⁄2 teaspoons baking powder
1 1⁄2 teaspoons baking soda
1⁄2 teaspoon salt
1 cup buttermilk
3⁄4 cup butter (170 grams/6 ounces), melted
1 tablespoon vanilla extract
2 teaspoons instant coffee in 1 cup boiling water
1/4 cup Baileys
(Variation from http://www.food.com/recipe/moist-chocolate-bundt-cake-463246)
Baileys fudge sauce
200 grams unsalted butter, chopped
250 ml double cream
350 grams soft light brown sugar
2 tablespoons Baileys
1 teaspoon flaked sea salt
(This sauce was taken from Delicious Magazine http://www.deliciousmagazine.co.uk/recipes/chocolate-and-baileys-caramel-bundt-cake/)
100 grams of milk or dark chocolate that can be used for baking
Chocolate popping candy, silver balls or anything you fancy (this is optional)
Cut berries such as strawberries, blackberries and blueberries to fill the centre of the bundt cake
For the cake
- Preheat oven to 180 degrees celsius. Grease and flour a bundt pan or spray with cake spray (I find the Wilton Bake Easy non-stick spray very effective) and set aside.
- Make the coffee mixture – adding the instant coffee to the boiling water and let it cool.
- Melt the butter in the microwave for one minute in a bowl or large mug – in 30 second intervals.
- In the large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and mix through thoroughly. If you have a electric mixer, beat 2 minutes on medium speed.
- Stir in the cooled coffee and Baileys.
- Pour the batter into the bundt pan and back in the middle of the oven for 40 minutes (give and take 5 minutes depending on your oven) and insert a toothpick or satay stick to test the cake is cooked (the centre comes out clean with no cake batter on it).
- Cool the cake for 20 minutes and then remove and cool on a wiring rack.
Once the cake is cooled, it is time to decorate the cake…
Decorating the cake
- To decorate the cake, the first step is to melt the chocolate. There are several ways of doing this – via the microwave in a small bowl or in a small bowl over a pan of boiling water until the chocolate is melted. I’m terrible with melting chocolate so use whatever method works for you. Whatever you do, don’t overstir the chocolate or it will become hard. Once the chocolate is melted, drizzle the chocolate over the cake with a dessert spoon.
- For the Baileys icing, melt all ingredients over a low heat until all melted (about 3-5 minutes). Using a dessert spoon, drizzle the sauce over the cake.
- If you want to make the cake even more chocolatey, you can add chocolate popping candy or any other cake decoration of your choice.
Note: The quantity for the Baileys icing is a lot. My suggestion is to serve some slightly warmed in a small pouring jug and keep the rest in the fridge to serve over ice cream. The sauce should last for 3 days in the fridge but it won’t last from my experience.