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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: 16 slices
Calories: 319.07kcal
Author: Emily Leary



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


To make the sponge

  • Preheat oven to 180ÂșC (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.



Calories: 319.07kcal | Carbohydrates: 30.97g | Protein: 3.45g | Fat: 21.39g | Saturated Fat: 7.95g | Cholesterol: 40.66mg | Sodium: 88.6mg | Potassium: 101.05mg | Fiber: 1.43g | Sugar: 20.64g | Vitamin A: 251.61IU | Calcium: 29mg | Iron: 0.76mg