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Irish Cream Chocolate Cake

We realize this seems a bit daunting with lots of steps, but it is an absolute show-stopper and worth every little effort it takes. Plus, it is completely delicious. Dark chocolate is a wonderful pairing for the Irish Cream and the cake stays moist due to the addition of ground almonds. If you love chocolate (note that dark, milk, and white chocolates are used here), this is heaven.

Irish Cream Chocolate Cake

For the cake:

7 oz. dark chocolate, chopped
14 tbs. butter, softened
½ cup light muscavado sugar
⅔ cup dark muscavado sugar
6 eggs, lightly beaten
scant 1 cup self-rising flour
4 tbs. cocoa powder
¼ cup ground almonds
4 tbs. Baileys Irish Cream

For the ganache:

6 fl. oz. heavy cream
3 tbs. caster sugar
7 oz. dark chocolate, chopped

For the filling:

9 fl. oz. heavy cream
2 tsp. vanilla extract
1 tsp. confectioner’s sugar

To decorate:

3½ oz. each white, milk, and dark chocolate
3 tsp. vegetable oil

Heat the oven to 375°F and grease a 9″ springform pan.

Melt the chocolate over a pan of gently simmering water. Cream the butter and sugars until fluffy, then gradually add the eggs until thoroughly incorporated. Using a metal spoon, fold in the flour, cocoa powder, and ground almonds. Finally, add the melted chocolate and spread in the prepared pan. Bake for 30 minutes, then cover with foil and bake for 10-15 minutes, or until a tester comes out clean. Cool the cake for 30 minutes, then turn out on a wire rack to cool completely.

For the ganache, put the heavy cream in a pan with the caster sugar and warm. Add the chocolate, turn off the heat and stir until smooth. Leave to cool for 10 minutes.

For the decoration, melt each chocolate with 1 tsp. of oil over a pan of simmering water. Drizzle separately onto a baking sheet and use a tooth pick to swirl the three together. Leave to set.

Put the cooled cake on a stand and cut in half. Prick all over and drizzle on 2 tbs. of the Bailey’s. Leave to soak in.

For the filling, whip the cream, vanilla, and confectioner’s sugar into soft peaks. Spread over the base of the cake. Place the other half of the cake on top, prick all over and drizzle with the remaining Bailey’s.

Spoon over the ganache and leave to firm up for 30 minutes. Tip the swirled chocolate onto a work surface and use a vegetable peeler to to create curls. Pile these on the cake to serve.

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