Coffee chocolate cake with Baileys cream

Name: Coffee chocolate cake with Baileys cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 250 g soft butter or margarine; 250 g + 3 tablespoons sugar; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 250 g Flour; 2 TEASPOONS Baking Powder; 1 TABLESPOON + 1 tsp cocoa powder; 7 (12.5 g each e.g. pocket coffee) Coffee chocolates; 50 g Dark chocolate; 250 g Whipped cream; 2 packs Cream stabiliser; 5 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys); 1 small freezer bag; 7-10 Tbsp Fat and flour

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

250 g soft butter or margarine
250 g + 3 tablespoons sugar
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
250 g Flour
2 TEASPOONS Baking Powder
1 TABLESPOON + 1 tsp cocoa powder
7 (12.5 g each e.g. pocket coffee) Coffee chocolates
50 g Dark chocolate
250 g Whipped cream
2 packs Cream stabiliser
5 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys)
1 small freezer bag
7-10 Tbsp Fat and flour

Directions

1
Cream fat, 250 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder and 1 tablespoon cocoa and stir into the dough. Lightly crush the coffee pralines and fold in. Grease a Springorm (26 cm Ø) and dust lightly with flour.
2
Pour in the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Let the cake cool down a little, turn out of the tin and let it cool down on a cake rack. Chop the chocolate and dissolve over a warm water bath. Whip the cream until stiff, adding cream firmer and 2 tablespoons of sugar. Stir in liqueur. Spread the cream over the cake and smooth it down. Fill chocolate into a freezer bag, cut off a small corner and spread in strips on the cream. Chill the cake for about 15 minutes.
3
Whip the cream until stiff, adding cream firmer and 2 tablespoons of sugar. Stir in liqueur. Spread the cream over the cake and smooth it down. Fill chocolate into a freezer bag, cut off a small corner and spread in strips on the cream. Chill the cake for about 15 minutes. Mix 1 tablespoon sugar and 1 teaspoon cocoa and sprinkle over the cake just before serving
4
waiting time approx. 3 hours