I took it too work, and within seconds it was fully approved. Three quarter of the cake were gone in only one afternoon. Fair enough, I saved the last quarter for my parents, to let them see what I transformed grandpa's cake into. I found it would be a perfect Christmas recipe, because of the booziness on one hand and the lovely Baileys taste on the other, which makes a great treat for the festive season.
For the cake you need:
100g good quality dark chocolate
200g brown sugar
45g cocoa powder
1 heaped tsp baking powder
For the ganache you need:
200g dark chocolate
120ml liquid cream
Preheat the oven to 175°
Chop the chocolate first, then take 100g for the cake. In a saucepan, heat the butter and chocolate over medium heat until completely melted. Add the sugar, cocoa powder as well as the Baileys and whisk together until you get a silky and lump-free mixture. Remove from heat and cool for a few minutes.
In a large bowl, whisk together the flour and baking powder. Add the chocolate mixture and mix until you get an even dough. Add the eggs and mix again. Now you can pour the dough into a buttered cake tin and bake for 40-45 minutes.
In a saucepan, bring the liquid cream and Baileys to a simmer. Add the remaining chocolate and stir regularly until it has completely molten.
Set the liquid ganache aside at room temperature. Stir every now and then, to avoid clumps, until thick enough to spread over the cake.