Baileys Espresso Bundt & Martinis
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
 
Ingredients
  • **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
Instructions
  1. Preheat the oven to 180°C(160°C) fan assisted and dust and generously butter a bundt tin. Then dust lightly with flour.
  2. Mix together all the dry ingredients in a large bowl (/the bowl of your electric mixer).
  3. Add each wet ingredient one at a time, mixing well after each addition.
  4. Fill the bundt tin about ¾s of the way full and place on a wire rack in the center of your preheated oven.
  5. Bake for 45-55 minutes, until a tooth pick inserted into the deepest part comes out clean.
  6. Leave for 20 minutes in the tin before turning out to cool on a wire rack.
  7. 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.
  8. Optional, why not cover it in your favourite salted caramel too?
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cakes/baileys-espresso-bundt-martinis/