With this wet and cold weather outside – what could be better than a big slice of chocolate cake on your plate? This Baileys Chocolate Cake will definitely get you through the cold and dark season. As we all know – chocolate lightens the mood and a shot of Baileys is probably helping here as well ;) So… who wants a slice? And who is making us some coffee that we need with that cake? Any volunteers?
Chocolate cake is probably the type of cake that has the smallest chance of survival in our house. As soon as a chocolate cake is cut, the slices are eaten in record time until everything is gone. Same happened with this very delicious Baileys Chocolate Cake here. It’s a super chocolaty cake with a great texture. It is moist and delicious and (theoretically) stays fresh for days. If you still got some cake left one or two days after baking it, it will be as good as on the first day. I promise! If you wrap it well, it actually gets even better the next day ;)
The inspiration for this cake is actually a cake you can buy in supermarkets. Not gonna tell you the name, but if you go to a German supermarket with packaged cakes and see cakes with a blue logo, you will know which one I mean ;) I have to admit that there was a time in my life where I actually bought those cakes and I liked them a lot. They are not bad. Flavors are good and the texture is nice.
Well… things change and I haven’t touched (or bought) a packaged cake like that in ages. Mostly because I bake enough to have cake at home all the time, but also because those cakes have a lot of sugar added… and that is something I try to avoid these days (as some of soy probably know). I prefer to be in control over the ingredients I use in my bakes ;P Anyway. If you like those cakes, continue buying them… or make something similar at home yourself! ;)
The cake from the supermarket I used as a “blueprint” is actually a cake that is light in color with a darker Baileys swirl. I changed that a bit. Mine is a dark chocolate cake with a light Baileys swirl – basically the opposite ;) I did not have regular Baileys at home, only Baileys Chocolate Luxe* which is a delicious variation of the classic cream liquor. Well… and since chocolate cake is always a winner, it was quite clear that the cake that to be a dark one. In case you don’t have the chocolate Baileys at home, you can use the regular one, of course. Or any other coffee or cream liquor for that matter. We don’t have to stick to the brand. If you prefer a different brand, go for it. The cake will turn out just as good. Pretty sure about that ;)
INGREDIENTS / ZUTATEN
For the batter:
3.5 oz. (100g) semi-sweet chocolate, finely chopped
1/2 cup (60g) cocoa powder
1 tbsp. instant espresso powder
1 cup (240ml) hot water
1/2 cup (120ml) sunflower oil
1/4 cup (60g) butter, softened
1 cup (200g) brown sugar (or xylitol)
1/2 cup (120ml) Baileys Chocolat Luxe*
2 medium eggs
1/2 cup (120ml) sour cream
2 cups (260g) all-purpose flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
For the topping:
5.3 oz. (150g) chocolate glaze, melted
Für den Teig:
100g Zartbitterschokolade, fein gehackt
60g Kakaopulver
1 EL Instant Espressopulver
240ml heißes Wasser
120ml Sonnenblumenöl
60g weiche Butter
200g brauner Zucker (oder Xylit)
120ml Baileys Chocolat Luxe*
2 Eier (M)
120g Schmand
260g Mehl (Type 405)
2 TL Backpulver
1 1/2 TL Natron
1/2 TL Salz
Für die Glasur:
150g Kuvertüre (Zartbitter oder Vollmilch), geschmolzen
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Grease a 12×5 inches (30x13cm) loaf tin lightly and line with a piece of baking parchment. Set aside.
2. Chop the chocolate finely and add to a heatproof bowl. Add the cocoa powder and instant espresso powder and mix to combine. Add the hot (almost boiling) water and mix until you get a smooth chocolate sauce. Set aside.
3. Add the oil, butter, and brown sugar (or xylitol), and Baileys to a large bowl and mix until well combined. Add the eggs and mix until light and fluffy. Add the sour cream and mix in. Mix the flour with baking powder, baking soda, and salt. Add to the large bowl and fold in. Take about 5-6 tablespoons of the mix out of the bowl and set aside, then add the chocolate sauce to the large bowl and mix until just combined. Pour about half of the batter into the prepared loaf tin, spoon the light batter you kept on the side on top of the dark batter and make light swirls with the spoon in the light batter (try to stay away from the sides), then top with the remaining dark batter. Try to cover the light batter completely. Bake for 55-65 minutes or until a wooden skewer inserted into the center comes out clean. Take out of the oven and let cool down completely.
4. Chop the chocolate for the topping and add to a heatproof bowl. Melt the chocolate in the microwave or over a pot with simmering water. Pour over the cake and let harden completely before serving.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine etwa 30x13cm (12×5 inches) große Kastenform leicht einfetten und mit einem Stück Backpapier auslegen. Zur Seite stellen.
2. Die Schokolade für den Teig fein hacken und in eine hitzebeständige Schüssel geben. Kakaopulver und Instant Espressopulver zugeben und verrühren. Das heiße (fast kochende) Wasser dazugeben und alles gut verrühren, bis eine glatte Schokoladensauce entsteht. Zur Seite stellen.
3. Öl, Butter, braunen Zucker (oder Xylit) und Baileys in eine große Schüssel geben und gut verrühren. Die Eier dazugeben und alles so lange aufschlagen, bis die Masse etwas heller und schaumig aussieht. Schmand dazugeben und unterrühren. Mehl mit Backpulver, Natron und Salz vermischen und dann zur Schüssel dazugeben und unterheben. Etwa 5-6 Esslöffel des Teiges aus der Schüssel herausnehmen und zur Seite stellen, zum Rest die Schokoladensauce dazugeben und unterrühren. Etwa die Hälfte des Teigs in die vorbereitete Kastenform gießen, den zurückbehaltenen hellen Teig auf den dunklen Teig in die Mitte der Form geben. Die beiden Teige nur leicht vermischen – dabei aber darauf achten, dass der helle Teig nicht bis zu den Rändern gelangt und dann den restlichen dunklen Teig darauf verteilen, damit man vom hellen Teig nichts mehr sieht. Für etwa 55-65 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn der Spieß sauber herauskommt. Den fertigen Kuchen aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen.
4. Die Kuvertüre für die Glasur grob hacken und in eine hitzebeständige Schüssel geben. Vorsichtig in der Mikrowelle oder über einem Topf mit köchelndem Wasser schmelzen und dann den Kuchen damit überziehen. Bis zum Anschneiden komplett abkühlen und fest werden lassen.
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Here is a version of the recipe you can print easily.
Print
Baileys Chocolate Cake
- Prep Time: 00:30
- Cook Time: 01:05
- Total Time: 03:00
- Yield: 1 1x
- Category: Cake
- Cuisine: American
Description
Sometimes you need a big piece of chocolate cake, so try this Baileys Chocolate Cake. It is rich and delicious!
Ingredients
For the batter:
3.5 oz. (100g) semi-sweet chocolate, finely chopped
1/2 cup (60g) cocoa powder
1 tbsp. instant espresso powder
1 cup (240ml) hot water
1/2 cup (120ml) sunflower oil
1/4 cup (60g) butter, softened
1 cup (200g) brown sugar (or xylitol)
1/2 cup (120ml) Baileys Chocolat Luxe
2 medium eggs
1/2 cup (120ml) sour cream
2 cups (260g) all-purpose flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
For the topping:
5.3 oz. (150g) chocolate glaze, melted
Instructions
1. Preheat the oven to 350°F (180°C). Grease a 12×5 inches (30x13cm) loaf tin lightly and line with a piece of baking parchment. Set aside.
2. Chop the chocolate finely and add to a heatproof bowl. Add the cocoa powder and instant espresso powder and mix to combine. Add the hot (almost boiling) water and mix until you get a smooth chocolate sauce. Set aside.
3. Add the oil, butter, and brown sugar (or xylitol), and Baileys to a large bowl and mix until well combined. Add the eggs and mix until light and fluffy. Add the sour cream and mix in. Mix the flour with baking powder, baking soda, and salt. Add to the large bowl and fold in. Take about 5-6 tablespoons of the mix out of the bowl and set aside, then add the chocolate sauce to the large bowl and mix until just combined. Pour about half of the batter into the prepared loaf tin, spoon the light batter you kept on the side on top of the dark batter and make light swirls with the spoon in the light batter (try to stay away from the sides), then top with the remaining dark batter. Try to cover the light batter completely. Bake for 55-65 minutes or until a wooden skewer inserted into the center comes out clean. Take out of the oven and let cool down completely.
4. Chop the chocolate for the topping and add to a heatproof bowl. Melt the chocolate in the microwave or over a pot with simmering water. Pour over the cake and let harden completely before serving.
Notes
Enjoy baking!
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