Filled chocolate Baileys cake

Ingredients

Directions

1. 1

   Roughly chop the chocolate coating. Heat the cream and remove from the heat. Add couverture and 100 ml liqueur and melt while stirring. Fill chocolate cream into a tall mixing bowl and chill for at least 3 hours. Heat milk and 3 tablespoons of liqueur. Roughly chop the chocolate, melt it in the milk, let it cool down.

2. 2

   Cream butter, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour, 50 g cocoa and baking powder and stir in alternately with the chocolate milk. Fill the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Let the base cool down. Warm up the jelly a little and stir until smooth. Cut the cold base horizontally 2 times. Spread the bottom and middle cake layer with jelly. Put the cake back together. Whip the chocolate liqueur cream with the whisk of the hand mixer for approx. 1 minute.

3. 3

   Let the base cool down. Warm up the jelly a little and stir until smooth. Cut the cold base horizontally 2 times. Spread the bottom and middle cake layer with jelly. Put the cake back together. Whip the chocolate liqueur cream with the whisk of the hand mixer for approx. 1 minute. Spread the chocolate cake, using a pallet and hot water, with the chocolate cream and chill for at least 1 hour. Dust the cake with approx. 1 tablespoon of cocoa before serving