Moist chocolate cake with Galaxy ganache and Baileys cream filling

5 from 2 votes

Moist chocolate cake with Galaxy ganache and Baileys cream filling

This rich Galaxy chocolate cake with blow your mind. Imagine perfectly light and delicious chocolate cake, sandwiched with smooth Baileys cream, all covered with a glossy Galaxy ganache. It's every bit as delicious as it sounds.

Prep Time45 mins

Cook Time40 mins

Total Time1 hr 25 mins

Course: Desserts and sweet treats

Cuisine: English

Keyword: baileys chocolate cake, baileys cream cake, Baileys ganache, baileys irish cream, chocolate cake, dove chocolate cake, galaxy chocolate cake, Galaxy chocolate ganache

Servings: slices

Calories: 319.07kcal

Author: Emily Leary

Equipment

Ingredients

For the sponge

150 g caster sugar
2 medium free range eggs beaten
150 ml sunflower oil
150 ml milk
2 tbsp golden syrup
175 g self raising flour
2 tbsp cocoa powder
1 tsp bicarbonate soda

For the ganache

250 g Galaxy chocolate outside of the UK, this brand of chocolate is known as Dove
100 ml double cream

For the Baileys cream

125 ml double cream
40 ml Baileys
1 tbsp drinking chocolate powder

Metric - Ounces

Instructions

To make the sponge

Preheat oven to 180ºC (160C fan assisted).
In a large bowl, combine the sugar, beaten eggs, oil, milk and golden syrup. Beat together
Add the flour, cocoa and bicarbonate of soda. Whisk to combine.
Share the mixture between two greased and lined 20cm loose-bottomed cake tins.
Bake for 30-45 minutes until firm and springy on top.
Cool in the tin for 10 minutes, then remove from the tin to cool completely

Make the Galaxy ganache

Put the cream in a bowl and micorwave in 10-second blasts until very hot but not boiling.
Immediately pour the cream over the chocolate and beat until melted and shiny.
Leave it to cool.

To make the Baileys cream

Beat the cream and Baileys until it forms very soft peaks.
Add the drinking chocolate and whisk briefly to give soft peaks.

To assemble

Place one cooled sponge on a board.
Using an offset palette knife or flat knife, spread the cream on to the cake.
Place the second cake on top to create a sandwich.
Slowly and carefully pour the ganache over the cake, using the offset palette knife to smooth the top and sides.
Leave to set for at least an hour, then wipe away excess ganache that may have dripped down the sides.
Cutting into 16 slices to serve.

Video

Nutrition