Filled chocolate Baileys cake
easy
105 mins
105 mins
Ingredients
- 225 g Dark chocolate coating
- 275 g Whipped cream
- 75 ml + 3 tablespoons Irish whiskey cream liqueur
- 100 ml Milk
- 150 g Dark chocolate
- 250 g Butter
- 250 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 4 Eggs (size M)
- 350 g Flour
- 50 g + 1 tablespoon cocoa powder
- 1 package Baking Powder
- 150 redcurrant jelly
- 7-10 Tbsp Grease
Directions
- 1
Roughly chop the chocolate coating. Heat the cream and remove from the heat. Add couverture and 100 ml liqueur and melt while stirring. Fill chocolate cream into a tall mixing bowl and chill for at least 3 hours. Heat milk and 3 tablespoons of liqueur. Roughly chop the chocolate, melt it in the milk, let it cool down.
- 2
Cream butter, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour, 50 g cocoa and baking powder and stir in alternately with the chocolate milk. Fill the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Let the base cool down. Warm up the jelly a little and stir until smooth. Cut the cold base horizontally 2 times. Spread the bottom and middle cake layer with jelly. Put the cake back together. Whip the chocolate liqueur cream with the whisk of the hand mixer for approx. 1 minute.
- 3
Let the base cool down. Warm up the jelly a little and stir until smooth. Cut the cold base horizontally 2 times. Spread the bottom and middle cake layer with jelly. Put the cake back together. Whip the chocolate liqueur cream with the whisk of the hand mixer for approx. 1 minute. Spread the chocolate cake, using a pallet and hot water, with the chocolate cream and chill for at least 1 hour. Dust the cake with approx. 1 tablespoon of cocoa before serving
Nutrition Facts
520 kcal
53 g
30 g
7 g
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