Baileys Chocolate Coffee Cake Food

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BAILEY'S CHOCOLATE MOUSSE CAKE



Bailey's Chocolate Mousse Cake image

This recipe comes from "The Ballykissangel Cookbook" which has been leant to me by my good friend Joan. Ballykissangel was a very popular gentle drama series set in the fictional Irish village of the same name. The cookbook is a collection of traditional and modern Irish recipes, created by Aidan Dempsey, who used to do the catering for the BBC film unit. This cake can be made in advance, frozen, then served straight from the freezer. The recipe states that this serves 4, but I reckon that that's a typo; this will be rich and even though the cake is not deep, a quarter of a 9 inch cake still sounds like a lot of cake to me! You will gather that this means that I haven't tried this yet, but it sounds super good and super easy to make; it would also be a good way to use up egg yolks if you have been making meringues. Cooking time is freezing time.

Provided by Mrs B

Categories     Frozen Desserts

Time 8h20m

Yield 1 x 9 inch cake

Number Of Ingredients 9

8 ounces chocolate
4 ounces butter, plus extra for greasing
4 ounces superfine sugar
4 -5 medium egg yolks (4 large or 5 medium)
2 tablespoons Baileys Irish Cream (or Irish Mist or brandy)
450 ml double cream (heavy cream)
cocoa powder
grated chocolate
whipped cream

Steps:

  • Line and grease the base of a 9 inch (23cm) spring form cake tin with the extra butter.
  • Melt the chocolate in a bowl over a pan of simmering water.
  • Put the butter, sugar, egg yolks, Bailey's Irish Cream and melted chocolate in a food processor and 'whiz' for about 3 or 4 minutes until well mixed; transfer chocolate mixture to a large mixing bowl.
  • Whip the cream into soft peaks then fold it into the chocolate mixture; pour into the prepared cake tin and place in the freezer overnight.
  • When ready to serve, remove the cake from the freezer; sprinkle cocoa powder and grated chocolate over the top of the cake to decorate and serve with extra whipped cream.

Nutrition Facts : Calories 4270.6, Fat 401.6, SaturatedFat 246.2, Cholesterol 1645.9, Sodium 940.1, Carbohydrate 202.6, Fiber 37.6, Sugar 122.4, Protein 50.2

BAILEY'S IRISH CREAM CAKE



Bailey's Irish Cream Cake image

This is the best, moistest cake I've made from scratch. It's always requested for at work and/or family gatherings.

Provided by LiisaN

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups flour
1 3/4 cups sugar
3/4 cup cocoa
1/2 teaspoon salt
1 tablespoon baking soda
1 egg
2/3 cup oil
3/4 cup buttermilk
1/4 cup bailey irish cream
1 cup strong black coffee
2 cups heavy whipping cream
1/4-1/2 cup powdered sugar
1/4 cup bailey irish cream (or more to taste - I tend to use 1/8 cup!!)

Steps:

  • Cake: Sift dry ingredients together.
  • Beat egg, oil, buttermilk, liqueur, coffee together.
  • Add to the dry ingredients; beat together for about 3 minutes.
  • Pour into greased/floured 10" springform pan or 9x13 pan.
  • Bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9x13- or until done.
  • Cool.
  • Frosting: beat ingredients together until stiff.
  • Turn cake out onto a plate and frost with whipped cream mixture.
  • Sprinkle with chocolate curls.

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