For some reason I have some serious baking mojo at the minute. This recipe is really good, so I felt I had to share it. I was intending to make some bara brith (aka speckled bread) which is a Welsh fruit tea bread, but I didn’t have enough fruit. So I raided the cupboard and made this chocolate baileys cake instead (I will make bara brith soon!).I found the basic recipe here but made some tweaks to make it super-decadent (and to use up what I have lurking in the cupboards).
- 100g/4oz margarine
- 192g/7oz dark muscovado sugar
- 3 eggs
- 2 tsp baking powder
- 1 tsp powdered instant coffee
- 165g/6oz plain flour
- 80g/3oz cocoa powder
- 180ml/6fl oz Baileys Irish Cream (or half milk/half Baileys)
- Optional – chocolate chips or chunks
- Preheat oven to around 180 deg C and line your loaf tin.
- Cream the margarine and sugar together until as smooth and fluffy as possible.
- Add the eggs one at a time to the creamed mix, beating the mix well each time.
- Add the flour, baking powder and instant coffee to the egg mix, and mix until all combined.
- Then add your cocoa powder, and continue mixing.
- Finally, add your Baileys (or Baileys/milk mix), and stir until the mix is smooth. Pour the mix into the lined loaf tin.
- Bake your cake for around 50 minutes (check it from about 45 minutes). When a skewer comes out clean, it is done.
The Baileys taste really comes through – definitely not one for the kiddies!