So for those that follow me on instagram or twitter, you’ll have noticed that I’ve been up in Scotland once again at my parent’s house over Christmas. I’ll be covering that and posting in more detail once I return, as I’ve still a few days left. In fact, right now I’m sat waiting (with my fingers crossed that their ferries won’t be cancelled due to storms. Edit: they made it!) for friends to arrive for New Years Celebrations. And that’s where the Baileys comes in.
The lovely people at Baileys sent me everything I’d need to make Baileys Flat White Martinis, and I’ve also put together for a Baileys Espresso Bundt cake (an excuse to use my new Bundt tin). They’ve got a bunch of their own recipes you could use too. Both are perfect for a New Year’s Eve Celebration. Get boozy with your baking and use the rest to have a bit of a tipple (or five). Not that I encourage overdrinking… of course… (hic).
The cake is rich, chocolatey and covered in a thick chocolate cream. You could easily make it even more indulgent and pour salted caramel over it. But hey, I’m on an island and I was lucky to have the ingredients that I had.
For the Flat White Martini:
Coffee Ice Cubes, Optional
- Place the vodka, espresso and baileys into a cocktail shaker with plenty of ice.
- Prepare the glass with the coffee ice cubes if using.
- Shake until well mixed and strain into the glass. Enjoy (responsibly).
- **For the Bundt Cake**
- 255g Plain Flour
- 1 ½ tsps Bicarb of soda
- 30g Cocoa powder
- 300g Granulated white sugar
- 1tsp salt
- 3tbsp instant coffee granules
- 2 tsp Vanilla extract
- 225g Unsalted butter, melted
- 180ml Sour cream
- 230ml Baileys
- 2 Large eggs
- **For the Ganache**
- 60ml Heavy cream
- 90g Dark chocolate
- 10g Dark Chocolate, for decorating
- Preheat the oven to 180°C(160°C) fan assisted and dust and generously butter a bundt tin. Then dust lightly with flour.
- Mix together all the dry ingredients in a large bowl (/the bowl of your electric mixer).
- Add each wet ingredient one at a time, mixing well after each addition.
- Fill the bundt tin about ¾s of the way full and place on a wire rack in the center of your preheated oven.
- Bake for 45-55 minutes, until a tooth pick inserted into the deepest part comes out clean.
- Leave for 20 minutes in the tin before turning out to cool on a wire rack.
- While cooling, make the ganache; grate/chop the chocolate into tiny pieces and carefully bring the cream to a very gentle boil. Pour it over the chocolate constantly stirring until it melts. Pour over the cake and leave to cool before decorating with grated chocolate.
- Optional, why not cover it in your favourite salted caramel too?
*Baileys sent me a special Baileys hamper to help make this post possible.