This Baileys chocolate cake is rich and a great success . It was exactly what a great dessert is
- 1 1/4 cup whole wheat pastry flour
- 1 cup coconut oil
- 1/2 cup dark chocolate chips
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/2 cup Baileys
- 3 eggs
- 1/2 tsp aluminum free baking soda
- 1 1/2 tsp aluminum free baking powder
- 1 tsp Mexican vanilla extract
- 1 1/4 cup dark chocolate chips
- 1 cup Baileys
- 1 tbs coconut oil
- 2 tsp Mexican vanilla extract
Preheat your oven to 350 F. Line the bottom of an 8 inch round cake pan with unbleached parchment paper and grease the sides with coconut oil. Set aside.
In a microwave safe bowl add the chocolate chips, Baileys, sugar, coconut oil and cocoa powder. Melt at 30 second intervals until the chocolate in completely melted. Stir and make sure you obtain a homogenous mixture.
Let the chocolate mixture cool. With a wire whisk, add eggs one at a time, and combine.
Add the flour, vanilla, baking powder and baking soda. Fold with a spatula and transfer batter to the prepared baking pan. Bake for 30-35 minutes. I baked mine for 35 minutes. Let the cake cool completely before adding the ganache to it.
On the meantime, prepare the ganache. Add the ganache ingredients to a microwave safe bowl and melt at 30 second intervals until the chocolate is almost melted. Stir the mixture and let it sit at room temperature until you obtain a spreadable consistency. Alternatively you can speed up this process by placing the mixture in the refrigerator for 10-15 minutes.
Spread the ganache over the cake and serve. Source:eatgood4life.com