I have to say that I fall in love with the look of this cake when I saw it, well, it’s not a beautiful cake but the deep dark color of this cake and the sauce make my heart melt.
The recipe contains the Butterscotch liquor that I didn’t have (I bought many kinds of the liquor to use in baking and now I start to drink them too, haha, because it will last too long ^^ if I use only for baking) so, I adapt the recipe to use the Baileys (Irish cream) instead of the Butterscotch liquor.
And the result, well, I love it! The cake is so rich with chocolate and when taking it with the sauce, I think the sauce is very intoxicated ^^, it knocks you with the richness and the alcohol (in a good way, haha).
For me, the cakes (or any kinds of the sweet), which contain a bit of alcohol, make them more special esp. when the liquor that you use get a long well with the flavor of them. Like this one, the Baileys is good with the chocolate, the liquor give the cake a “Wow” effect!
This cake is quite dense and not rise very much when baking it, so don’t be surprised to see that your cake will expand very little. But the cake will be soft and moist (thank for a lot of butter and almond meal, ^^), so, you can eat it alone or if you want some “Wow” effect, serve it with the sauce.
I think this cake can be served as a dessert course too, you can prepare it ahead of time (it’s great, right?), just cut the cake and drizzle the sauce over the cake before serving.
Note: If the sauce is cold, you can warm the sauce by put the sauce in a bowl and place it over warm water and stir until warm.
150g ………………………….. Butter
120g ………………………….. Brown sugar
180g ………………………….. Sour cream
2 ………………………………… Eggs
1tsp …………………………… Vanilla extract
60g ……………………………. Almond meal
150g ………………………….. All purpose flour
½tsp …………………………. Baking powder
¼tsp …………………………. Baking soda
50g ……………………………. Cocoa powder
Baily Chocolate Glaze
20g ……………………………. Cocoa powder
110g ………………………….. Caster sugar
120ml ……………………….. Water
90ml …………………………. Baileys Irish cream
4tsp ………………………….. Corn flour
Preheat the oven to 160°C
Sift together flour, baking soda, baking powder and the cocoa powder, set aside.
Butter the 8 cup – capacity bundt tin, and set aside.
Place the butter and the sugar in the bowl of an electronic mixer and beat for 10-12 minutes or until pale and creamy. Put the vanilla, egg and sour cream and whisk to combine. Add the flour mixture and the almond meal, then beat until just combine.
Spoon the batter into 8 cup – capacity bundt tin.
Bake for 35 minutes or until cooked when tested with the skewer. Cool in tin for 10 minutes. Turn out onto the wire rack to cook completely.
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