Baileys Irish Cream CakeFrom mystic_river1 8 years ago
- 1 box chocolate cake mix shopping list
- 1 box (3.4 oz) instant chocolate pudding shopping list
- 3/4 cup sour cream (lite is fine, or regular) shopping list
- 1/3 cup canola or corn oil shopping list
- 3/4 cup Bailey's irish cream (or other cream liqueur) (If you do not bake with liquor, I'm sorry, but I do not know a substitute for this one.) shopping list
- 3 eggs or 3/4 cup egg substitute shopping list
- Ganache glaze shopping list
- 4 oz. whipping cream shopping list
- 8 oz. chopped bittersweet chocolate shopping list
How to make it
- Mix all ingredients in your mixer.
- Start on Medium speed and when all is combined, turn the mixer up to High for 2 full minutes.
- Grease and flour an angel tube pan.
- Pour the batter in the pan. It will be rather thick and fluffy.
- Don't be alarmed by the color.
- It's sort of an odd color when it's unbaked, but it will look like a lovely chocolate color when it's done.
- Bake at 350 degrees for 55 minutes.
- Check with a toothpick to see that it's done.
- If no crumbs stick, you are set.
- Let the cake cool on your counter for 15 minutes.
- While it's cooling you can make the frosting. It's a simple ganache glaze.
- At the 15-minute point, turn your cake out onto a serving plate.
- GANACHE GLAZE
- Finely chop your chocolate.
- The better the chocolate, the richer the frosting; and the finer the chop, the faster it will melt.
- When chopped, put the chocolate in a heat-proof bowl. Heat the 4 oz of cream in a small sauce pan on Medium.
- When it's just starting to boil, take it off the heat and immediately pour it on your chopped chocolate.
- Stir with a whisk until the chocolate is completely melted.
- Your glaze will be a smooth, dark chocolate "syrup."
- While the cake and the ganache glaze are both still warm, drizzle the ganache over the top of the cake and let it slide down the sides of the cake.
- As the glaze cools it will firm up.
- Serving Suggestions: If you serve the cake within 2 hours, it should still be a bit warm and taste dreamy.
- It's also good when cool.
The Cookmystic_river1 Bradenton, Florida
The Rating7 people
Sounds to die for, bookmarking this one to make, great post, thanks for sharing with us all.henrie in Savannah loved it
Well, I do bake with liquor....and, I do NOT deny the "cook" a wee dram too! Great post, my dear :)
kukla in Barrie, Ontario loved it
I just made this....it is 7:30 in the morning and I want to cut into it right now!!!!!pat2me in Nashua loved it