A real showstopper of a cake, this three-tiered beauty is all dark chocolate and Baileys Irish Cream. It's perfect for an impressive Christmas dessert
Ingreadient
- 250g butter, plus extra for the tin
- 200g soft light brown sugar
- 200g dark chocolate, cut into pieces, plus extra to decorate
- 150ml Baileys Irish cream
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- 100g cocoa powder
- ½ tsp fine sea salt
- 4 large eggs
- 150g yogurt
- 250g unsalted butter, softened
- 400g icing sugar
- 50ml Baileys Irish cream
Direction
- Heat the oven to 180C/fan 160/gas 4. Butter and line the base and sides of three deep 20cm springform cake tins. Gently heat the butter, sugar and dark chocolate in a small pan until melted and combined. Pour in the Baileys and leave to cool slightly.
- Mix together the flour, bicarb, cocoa powder and salt in a large bowl. Pour in the melted ingredients and mix well. Crack in the eggs and add the yogurt, then pour in 50ml of just-boiled water and stir to combine. Divide equally between the three tins and bake for 20 minutes until risen. Leave to cool completely in the tins.
- To make the buttercream, beat the butter with an electric whisk until light and fluffy, then gradually add the icing sugar, a spoonful at a time, beating well between each inclusion. Continue to beat once all the sugar is in for 2-3 minutes for a light and fluffy frosting. Stir through the Baileys.
- Put one of the sponges on a cake plate or stand, and spread the top with a 1cm-thick layer of icing. Repeat with the other two sponges. Use the remaining icing to ice the sides.
- Finish by grating over lots of dark chocolate, then cut into slices to serve.
