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Bailey's Chocolate Cream Cake

recipe at a glance
Rating: 5/5 5 stars
1 review


recipe is ready in 1-2 hrs time: 1-2 hrs

serves/makes:   12

  

recipe id: 52166
cook method: oven, stovetop

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ingredients

1 box chocolate cake mix
1 box (3/4 ounce size) instant chocolate pudding
3/4 cup sour cream
1/3 cup canola or corn oil
3/4 cup Bailey's Irish Cream (or other cream liqueur)
3 eggs
OR
3/4 cup egg substitute
***Ganache Glaze***
4 ounces whipping cream
8 ounces chopped bittersweet chocolate

directions

Mix all ingredients in your mixer. Start on Medium speed and when all is combined, turn the mixer up to High for 2 full minutes.

Grease and flour an angel tube pan. Pour the batter in the pan. It will be rather thick and fluffy. Don't be alarmed by the color. It's sort of an odd color when it's unbaked, but it will look like a lovely chocolate color when it's done.

Bake at 350 degrees F for 55 minutes. Check with a toothpick to see that it's done. If no crumbs stick, you are set. Let the cake cool on your counter for 15 minutes.

While it's cooling you can make the frosting. It's a simple ganache glaze. At the 15-minute point, turn your cake out onto a serving plate.

For Glaze: Finely chop your chocolate. The better the chocolate, the richer the frosting; and the finer the chop, the faster it will melt. When chopped, put the chocolate in a heat-proof bowl. Heat the cream in a small sauce pan on Medium.

When it's just starting to boil, take it off the heat and immediately pour it on your chopped chocolate. Stir with a whisk until the chocolate is completely melted. Your glaze will be a smooth, dark chocolate "syrup."

While the cake and the ganache glaze are both still warm, drizzle the ganache over the top of the cake and let it slide down the sides of the cake. As the glaze cools it will firm up.

If you serve the cake within 2 hours, it should still be a bit warm and taste dreamy. It's also good when cool.


nutrition

473 calories, 33 grams fat, 42 grams carbohydrates, 7 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: chefri



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Member since: March 13, 2008
recipe rating
This is not a quick cake but it is a rich dense cake. Very moist and a truffle type of icing. I used 8 oz. bittersweet and 8 oz semisweet grated chocolate. Make it for a birthday at work and everyone loved it. This was well worth the time it took. Next time I think I will melt the chocolate in the microwave instead of grating it. Grating it was extremely messy.



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