lunes, 29 de febrero de 2016

Baileys Irish Cream Marble Cake Ingredients: For the Bundt...

Baileys Irish Cream Marble Cake

For the Bundt Cake:
* 2 cups all-purpose flour
* 1 ½ cup granulated sugar
* 3 Tb. instant coffee granules
* 1 ½ tsp. baking soda
* 1 tsp. salt
* ¼ cup cocoa powder
* 1 cup unsalted butter, melted
* 1 cup Baileys Irish Cream liqueur
* ¾ cup sour cream
* 2 large eggs
* 2 tsp. vanilla extract
For the Toppings:
* ½ cup semisweet chocolate chips
* ¼ cup heavy cream
* ½ cup thick cream of caramel or dulce de leche
* 2 oz. chocolate & caramel bar to shave over the top
* Preheat the oven to 350 F / 170 C and move the oven racks to make room for a bundt pan in the center. Thoroughly butter and flour a 11-12 cup bundt pan. (I like to use the floured baking spray instead.)
* In the bowl of your electric mixer, combine the first 5 dry ingredients. Turn the mixer on low to stir. Then slowly add in the remaining 5 wet ingredients. Turn the mixer off. Scrape the bowl. Then mix again until smooth.
* Divide batter into two and fold the cocoa powder to one of the two mixtures.
* Dollop the two mixtures alternately into the pan first, next to each other, then, in layers on top of each other. When done, insert a knife to the mixture (all the way down) and start swirling the batter. Don’t mix to the point where all the batter turns chocolaty.
* Pour the batter into the prepared pan and bake for 40 - 55 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to rest and cool for at least 20 minutes before flipping. Flip the cake onto a wire cooling rack and cool to room temperature before topping.
* Once the cake has cooled, bring the cream to a boil (in the microwave or on the stove.) Remove from heat and add the chocolate chips. Allow them to sit in the hot cream for 5 minutes, then stir to combine. Place a piece of wax paper  under the wire cooling rack.
* Use a spoon to drizzle the chocolate ganache over the cake. Then warm the caramel until just warm enough to drizzle, not hot. Drizzle over the cake. Use a veggie peeler to shave the chocolate bar over the top of liquid toppings. Let the toppings set before wrapping the cake. You can, however, cut it immediately after topping!

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