Baileys Chocolate Cake - Sarah J Thomas

Name: Baileys Chocolate Cake - Sarah J Thomas
Ingredients: Grease and line 3 x 20cm round springform cake tins and preheat the oven to 160 degrees fan.; Beat together your unsalted butter and sugar until light and fluffy. Add in the eggs and beat until combined.; Add the Baileys, dark chocolate and soured cream and beat again until fully combined; Add flour, beat again until smooth.; Divide equally between the three tins and smooth across; Bake both cakes on the middle shelf for 20 minutes or until a skewer comes out clean.; Remove from oven, leave in the tin for 10 minutes then transfer to a wire rack to cool completely.; To make the buttercream, beat the butter until pale and fluffy, then add the icing sugar, white chocolate and Baileys and beat again until soft and creamy.

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The most delicious, moist ricotta cake, perfect for the most luxurious dessert

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Ingredients

Grease and line 3 x 20cm round springform cake tins and preheat the oven to 160 degrees fan.
Beat together your unsalted butter and sugar until light and fluffy. Add in the eggs and beat until combined.
Add the Baileys, dark chocolate and soured cream and beat again until fully combined
Add flour, beat again until smooth.
Divide equally between the three tins and smooth across
Bake both cakes on the middle shelf for 20 minutes or until a skewer comes out clean.
Remove from oven, leave in the tin for 10 minutes then transfer to a wire rack to cool completely.
To make the buttercream, beat the butter until pale and fluffy, then add the icing sugar, white chocolate and Baileys and beat again until soft and creamy.