This recipe was given to me by a gorgeous customer “Ms Smith”, who knew how much I love Bailey’s in my coffee!
- 500g butter, chopped
- 350g dark chocolate, chopped
- 4 cups (880g) caster sugar
- 2 cups (500ml) hot water
- 2 tbs dry instant coffee
- 1/3 cup (80ml) whisky
- 1/3 cup (80ml) Irish cream liqueur
- 4 eggs, lightly beaten
- 3 cups (450g) plain flour, sifted
- 1/2 cup (75g) self-raising flour, sifted
- 1/2 cup (50g) cocoa powder, sifted
Chocolate icing
- 375g dark chocolate, chopped
- 1 cup (250ml) cream
- 60g butter, chopped
Grease 27 x 33cm cake tin or baking dish (4Litre capacity), line the base with baking paper (I use cake release!), and bring the paper 2cm above the edge of the dish.
Combine butter, chocolate, sugar, water, coffee, whisky and liqueur in a large pan. Stir over low heat, without boiling until the chocolate is melted. Cool for 5 minutes.
Transfer mixture to a large bowl, whisk in the eggs and sifted dry ingredients.
Pour into prepared pan. Bake in moderate slow oven for about 1 ¼ hours.
(I don’t pre-heat my oven so its takes a bit longer but turns out better)
Let it stand for 8-10 minutes before turning out onto a wire rack.
Chocolate icing
Combine all ingredients in a double boiler and stir over a pan of simmering water until smooth. Cool to room temperature. Stir with a wooden spoon until spreadable.
*I sometimes make a Baileys gauche as the topping because its so good…
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