I adore this recipe as it makes the whole house smell of Baileys 🙄. The cake itself isn’t too rich and sweet, with the subtle coffee aroma puntuating the smooth irish creme liqueur. The swiss meringue has a buttery, full bodied sweetness which goes very well with the cake.
In making a tall three-tiered cake, I opted to make 6″ sized layers (my prefered size for non-wedding cakes). I transported it on an 8″ cake disc placed in two cake boxes – upturning one of them as the lid of the other. (Miss 9’s casual comment as the solution to my problem!)
Please do serve them in smaller portions – you can always go back for seconds. Cut rectangular 1.5cm thick slices and drop it onto a cutting board. Further cut into fingers of 1.5cm width. Baileys cake with a hint of coffee, tastes exceptional with tea.
Ingredients for 3 x 6″ layers, for a three-tiered Cake:
- 2 cups plain flour
- 1/4 cup unsweetened cocoa powder (Equagold)
- 1 1/2 cup caster sugar
- 3 Tbsp instant coffee granules (Moccona)
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup oil (rice bran)
- 1 cup Baileys Coffee Irish Cream liqueur
- 1/2 cup Baileys, extra for imbibing
- 3 large eggs
- 1 tsp vanilla paste (Equagold)
Ingredients for the ganache filling:
- 120g chocolate drops (I used Equagold 70% Ghana dark chocolate)
- 150ml cream
- 1/4 cup dark chocolate pieces, for sprinkling over the icing (I used Solomon’s gold Smooth Dark kibble)
- Preheat the oven to 160 degrees C. Prepare three 6″ cake pans by oiling and lining with baking paper.
- In the bowl of your electric mixer, combine the dry ingredients. Turn the mixer on low to break up any lumps and then slowly add in the wet ingredients. Mix until smooth, about 2 minutes.
- Pour the batter into the prepared pan and bake for 25 minutes, until a toothpick inserted into the center comes out clean.
- Prepare the Dark Chocolate Swiss Meringue Buttercream Icing while the cake is cooking.
- Allow the cake to rest and cool for at least 10 minutes before flipping onto a wire cooling rack and cool to room temperature.
- While the cake is cooling, warm the cream till it barely comes to a boil on the stove. Remove from heat and pour over the bowl of chocolate. Let it sit in the cream for 5 minutes then stir to combine. Once combined, leave it to cool for 30 minutes before drizzling.
- Place the bottom layer of cake on a cake decorating turntable.
- Imbibe the top of the bottom cake layer with Baileys and then spread on ganache icing.
- Layer on the second cake and repeat with Baileys and ganache.
- Place the top layer on and ice the cake with swiss meringue buttercream. You can achieve the ‘naked cake effect’ by putting just enough icing to cover, without covering every little bit of cake.
- Holding a metal ruler or rectangular scraper at 45 degrees to the cake, turn the turntable so that your icing spreads cleanly around the cake.
- Pipe blobs of icing using a large round (wilton 1M) or jagged tip on top.
- Decorate with freeze dried berries, chocolate pieces etc.
- Refrigerate so that the icing hardens – the cake tastes absolutely better the next day.
It’s been a while since I made icing for cakes. I didn’t like my old buttercream recipe as it was fiddly and a bit too buttery for my taste. I haven’t tried swiss meringue buttercream and thought it would be interesting to see how it turns out.
Three words: WOW. WOW. WOW. Pillowy, soft and cloud-like. Amazing. Thanks to bloggers like @stylesweetca and @toplessbaker my cake deco game is back on! 🍰🍫 The buttercream was a joy to make and pipes so well. So smooth and tastes light. It also sets a bit when cooled in the fridge which is great if you have to transport it. This will be my go-to recipe for icing!
I added Fresh As freeze dried raspberries inside each of the layers, raspbery chocolate paste from Sabato, Miann gold dusted almond and coffee Valrhona dark chocolate, Solomon’s Gold new chocolate kibble (as deco pieces and also melted and added into the chocolate icing), Valrhona cocoa powder. What a cutie!
Dark Chocolate Swiss Meringue Frosting
(Adapted from Style Sweet Ca)
- 3 large egg whites (120ml)
- 1 cup caster sugar
- 1 1/2 cups (340g) unsalted butter, softened
- 4 tablespoons mascarpone, softened
- 1 teaspoon vanilla paste
- 60g dark chocolate, melted (best you can afford)
- 4 teaspoons of your best baking cocoa powder
- Place the egg whites and sugar in the bowl of an electric stand mixer. Whisk by hand to combine. Fill a medium saucepan one-third full with water and bring to a simmer.
- Place the mixer bowl on top of the saucepan to create a double-boiler. (I have a small metal steamer rack that I use to rest the bowl on as my saucepan is a bit too wide for the bowl). Whisking intermittently, warm the egg mixture until it reaches 60-65 degrees C on a candy thermometer.
- Once hot, place the mixer bowl back on the stand. Whisk on high speed until stiff peaks form and the outside of the bowl returns to room temperature (about 8 minutes).
- Turn the mixer speed down to low and add in the softened butter and mascarpone, two tablespoons at a time. Stop the mixer and change the whisk to the paddle attachment.
- Add in the vanilla, melted chocolate, and cocoa. Mix on medium-high until the buttercream is smooth, fluffy, and cloud-like (about 3 minutes).
Just for fun I switched the tip and pipped some ruffle stars as well!
* Make sure your butter is at room temperature when you add it to the meringue. Keep mixing if it looks like it has curdled.
* Make sure your meringue has returned to room temperature before adding the butter or your bowl of cloud will become bowl of soup! Cool the whole bowl and mixture for 20 minutes before whipping again.
Having made a delicious salty-sweet combo out of my cornflake crumble and Kohu Road Pure Vanilla ice cream, I needed something to serve it with. Cookie sandwich was an obvious contestant, but I had a particular picture in mind. I wanted something light but not cakey, rich but not heavy. I need, a mousse cake. More so, I need a Darren Purchese cake. I’ve adapted the recipe from Lamingtons and Lemon Tart as follows.
- 100ml thickened cream, whipped
- 180g 72% dark chocolate
- 2 whole eggs + 2 yolks
- 30g caster sugar
*this proportion when baked in a square tin will produce a beautiful but rather thin (1.5cm) cake slice. If you would prefer a thicker slice, double the amounts and bake for 1 hour 15 mins.
- Preheat the oven to 150C. Line a square baking tin with baking paper with enough overhand to lift the cake once cooked. Spray the paper lightly with rice bran oil.
- Melt the chocolate in short bursts in the microwave (2 mins should do it).
- Whip cream till thick and fluffy.
- Whisk the eggs, yolks and sugar together until thick and pale. Gently fold half of this mixture into the melted chocolate, then fold in the remaining egg mixture.
- Fold in the whipped cream.
- Pour mixture into the baking tin. Cover with foil and bake in the oven for 50 minutes.
- Remove from oven and leave cake to cool completely before chilling in the fridge for at least 2 hours.
- Lift cake by the baking paper and cut the cake into squares.
This is best served warm with ice cream or milk. Perfect for Mother’s day afternoon tea or dessert.
After years of trial and error, I’ve finally got a fail proof chocolate brownie that appears to satisfy the fussiest and hardest-to-please of all critics (aka Miss 8). These brownies are fudgey and chewy, just how we like it. Best served warm with cold milk or ice cream!
- 125g unsalted butter, chopped
- 150g good quality 70% dark chocolate, chopped
- 3 eggs, whisked
- 290g caster sugar
- 115g plain flour, sifted
- 35g Valrhona cocoa powder, sifted
- 1/2 teaspoon vanilla paste (not essence)
- Pinch of salt
- Cocoa nibs, hazelnut praline, extra chocolate chips (optional)
- Preheat oven to 180C fan forced. Grease a 20cm square cake pan and line with baking paper.
- Place butter and chocolate in a heatproof bowl over a saucepan of simmering water.
- Stir with a heatproof spatula until melted.
- Remove from heat and quickly stir in all your ingredients, except the toppings, until just combined. Pour into the lined pan.
- Sprinkle in your choice of cocoa nibs, hazelnut praline or extra chocolate chips.
- Bake for 28 to 30 minutes or until the toothpick test comes out with moist crumbs on the stick.
- Set aside to cool completely before removing from pan.
The secret here is the combined use of dark chocolate and cocoa powder, and with less sugar than normal brownies. This makes it distinctively brownie, not cake.
I hope you will love this as much as we do. These are perfect for school bake sales or bases of entremets. You can easily make more and freeze whole slices in two layers of foil and an air-sealed bag.
I’ve been blessed by friends giving me a whole lot of feijoas recently and our kitchen has been churning out lots of dishes with feijoas – feijoa macarons, feijoa jelly and now of course the much awaited chocolate feijoa cake. I must admit, this was my cunning plot to get J to eat feijoas – for she will not turn down anything that has chocolate in it. I’ve added chocolate ganache in between the two layers and on the outsides of the cake, but you can equally leave that out and serve it as it is, if you have a reason NOT to have chocolate ganache.
This is a moist cake which is best served the next day, and even better the day after that.
Moist Chocolate Feijoa Cake
1.5 cups feijoa flesh
2 tbsp brown sugar
1 tsp cinnamon
185g butter, softened
3/4 cup caster sugar
2 eggs, size 8
1.5 cups plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup cocoa powder
1/2 tsp ground nutmeg
3/4 cup sour cream (or buttermilk or greek yoghurt)
300g Dark chocolate (62% cocoa)
- Lightly oil or spray two 6″ round tins. Line the bottom of the tins with a round of baking paper. Heat the oven to 180C. You can also bake these as small muffins for the lunch box.
- Cut ripe feijoas in half, scoop flesh out and then slice thinly.
- Measure 1.5 cups of the sliced fruit and place in a bowl with brown sugar and cinnamon.
- Cream the softened butter and caster sugar in a small bowl with an electric beater.
- Beat in the eggs one after the other, then transfer the mixture to a large bowl.
- Stir in the prepared feijoas, the dry ingredients and add the sour cream, ideally in two batches.
- Transfer the batter into the prepared pans and smooth the top evenly.
- Bake at 180C for 28 minutes, or until a skewer exits cleanly from the middle of the cake. If you baked them as small muffins, adjust the baking time to 18 minutes.
- Allow to sit for 5 minutes, then turn out onto a wire rack and remove the baking papers. Allow to cool completely.
- Make chocolate ganache by placing chocolate into a heatproof bowl. Heat cream in a pan and when it starts to boil, pour it over the chocolate. Let it sit for 2 minutes before you stir to allow the chocolate to melt gently and smoothly. Leave in the fridge to cool and firm up for 1-2 hours.
- Spread chocolate ganache onto the top of one cake, then place the other bottom side up on top of the first cake. Spread chocolate ganache over to cover the top and sides.
- Garnish as you wish, with berries, confetti sprinkles or chocolate shards.