Post by Jay on Feb 12, 2005 20:15:30 GMT -6
Bailey's Chocolate Cream Cake
1 box chocolate cake mix
1 box (3/4 oz.) instant chocolate pudding
3/4 cup sour cream (lite is fine, or regular)
1/3 cup canola or corn oil
3/4 cup Bailey's Irish Cream (or other cream liqueur) (If you do not bake with liquor, I'm sorry, but I do not know a substitute for this one.)
3 eggs or 3/4 cup egg substitute
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 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.
Ganache Glaze
4 oz. whipping cream
8 oz. chopped bittersweet chocolate
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 4 oz. of 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.
Jay
1 box chocolate cake mix
1 box (3/4 oz.) instant chocolate pudding
3/4 cup sour cream (lite is fine, or regular)
1/3 cup canola or corn oil
3/4 cup Bailey's Irish Cream (or other cream liqueur) (If you do not bake with liquor, I'm sorry, but I do not know a substitute for this one.)
3 eggs or 3/4 cup egg substitute
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 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.
Ganache Glaze
4 oz. whipping cream
8 oz. chopped bittersweet chocolate
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 4 oz. of 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.
Jay