A heavy, rich and moist chocolate cake with a velvety Baileys flavoured milk chocolate ganache on top. Pretty delicious, in my humble opinion. For the best result, please bake the chocolate cake the day before serving it.
Chocolate cake with Baileys ganache
200 g dark chocolate, preferably Caraïbe 66% or Guanaja 70% from Valrhona
200 g butter
250 g sugar
5 eggs, beaten together
1 tbsp plain flour
250 g milk chocolate, Jivara 40% from Valrhona
1 dl heavy cream
1 dl Baileys
a pinch of salt
10 g butter
Melt the butter in a casserolle, turn off the heat and add the chopped chocolate. Stir until the chocolate is melted. Add the sugar and give it a stir. Cool down a bit before adding the eggs a little at a time. Finally fold in the flour. Bake in a round cake tin (22 cm) line with parchment paper for about 25 minutes at 180 degrees celcius.
FYI: This is a fudgy, soft and moist cake and is not baked all the way through. It will set and get the right consistency in the fridge over night. Therefore: Please bake it the day before serving it.
Finely chop the milk chocolate and put it into a bowl. Bring the cream, Baileys and salt to the boil in a small pan. Pour the hot cream onto the chocolate. Let is sit for two minutes and then stir using the same circular motion from the centre and out until the chocolate and cream unite in a beautiful ganache. For a silkesmooth finish you can use a hand blender at the end. Let the ganache rest in the refrigerator for about 45 minutes and then spread it on the cake. Served right away.