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Baileys chocolate almond cake recipe

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The perfect way to celebrate a special occasion? With a boozy chocolate cake! Adding a drop (or two) of Baileys to the sponge and ganache, really takes this indulgent showstopper to the next level. See method

Serves 10-12
25 mins to prepare and 50 mins to cook, 20 mins to cool
504 calories / serving
Vegetarian

Ingredients

For the cake

150g unsalted butter, diced
100g classic 74% dark chocolate, chopped
100g caster sugar
100g brown sugar
150ml Baileys Irish Cream
3 eggs
100g plain flour
125g ground almonds
½ tsp baking powder

For the chocolate ganache

200g dark chocolate, broken into small pieces
75ml cream
125ml Baileys Irish Cream

Each serving contains

Energy
2105kj
504kcal 25%
Fat
32g 46%
Saturates
16g 78%
Sugars
39g 43%
Salt
0.1g 2%

of the reference intake
Carbohydrate 45.8g Protein 6.2g Fibre 2.2g

Method

Preheat the oven, gas 2, 160°C, fan 140°C. Grease and line a 20cm round springform baking tin.

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In a heatproof bowl set over a pan over simmering water, melt the butter and chocolate. Remove from the heat and whisk in the sugars and Baileys – don’t worry if it splits a little.

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Add the eggs one at a time, whisking after each addition until well combined. Fold in the flour, almonds, baking powder and ½ tsp salt, if you like. Pour into the baking tin and bake for 45-50 mins. A skewer inserted into the middle of the cake should come out slightly underdone. Remove from the oven and leave to cook in the tin for 15 mins, then carefully turn out onto a wire rack. Leave to cool completely.
For the ganache, put the chocolate in a heatproof bowl. Heat the cream and Baileys in a saucepan until just under boiling point. Pour over the chocolate and stir until the chocolate has melted, add a pinch of salt. Set aside for 20 mins, until cooled and thickened.
Using a long bread knife, cut the chocolate cake in half horizontally. Spread with the cooled ganache and then top with the remaining cake. Cover the cake with the remaining ganache. Cut into slices to serve.

Freezing and defrosting guidelines: Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 mins in a moderate oven. If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

See more Baking recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.