Chocolate Cake with Baileys Chocolate-Dipped Strawberries
Indulge in boozy double chocolate and strawberries goodness with this easy to make and impressive looking cake!
Equipment
- Medium size baking tray (about 20 cm Ø or 20 cm irregular shape)
- Parchment paper
- Large mixing bowl
- Large silicone spatula
- Pan and glass bowl for bain-marie
- Electric mixer
Ingredients
- 3 pcs overripe bananas organic, peeled
- 5 pcs eggs large, organic
- 2 tbsp Baileys or any chocolate liquor
- 200 g white flour light, organic
- 1 tbsp coconut sugar organic
- 3 tbsp cacao powder organic
- ½ tsp baking powder
- 1 pinch salt sea/rock, finely ground
- 5-7 pcs strawberries washed and hulled by cutting the green top off
- 1 handful pomegranate optional
- ½ bar dark chocolate minimum 60% cacao
- 2 tbsp Baileys/other chocolate liquor
- 1 tsp shredded coconut or ground nuts for extra decoration
Instructions
How to make the boozy chocolate-dipped strawberries
- Wash the strawberries, hull them (cut the green top) and stick a toothpick in each.
- Fill a quarter of a pan with water and prepare the bain-marie to melt the chocolate.
- Break half a bar of dark chocolate in a glass bowl (not plastic!) and place it on the bain-marie. As the chocolate melts, add the cream liquor and stir. It might need a minute or two until the consistency is viscous enough to start dipping the fruits.
- Place the chocolate bowl on a trivet (handle with care, as it will be hot!) and work quickly to deep the strawberries. Deep in any additional toppings, then place the fruits on a rack or parchment paper.
- Refrigerate for at least half an hour.
How to make the sponge
- Preheat the oven to 180°C/350°F/gas mark 4. Line the baking mould with parchment paper. I used a loose base heart-shaped tray, approximately 20 cm wide.
- Peel the bananas and mash them using a hand mixer at low speed. Add the eggs, salt and sugar and mix at high speed for 6-7 minutes until the composition becomes lighter in colour and the volume triples.
- Add the cacao powder and mix at low speed for 20-30 seconds until the colour becomes uniform.
- Sieve the flour and baking powder together, add at once and incorporate slowly, using a large silicone spatula. If you overdo this step, the sponge might flatten.
- Preferably, add the pomegranate and incorporate them gently.
- Place the batter in the lined tray and decorate with slices of strawberry.
- Bake for 50-60 minutes and do the toothpick test to ensure the sponge is cooked thoroughly. Allow extra baking time if needed. Reduce heating if necessary to avoid charring the top.
- When the sponge is ready, turn the heat off, leave it in the oven for another 10 minutes, then remove and place it on a cooling rack. Next, remove the tin's sides and base and allow the sponge to cool completely.
- Dust with powdered sugar and decorate the cake by sticking the chocolate-dipped strawberries into the sponge.
- Slice and serve as it is or with ice cream/whipped cream/additional fruits.
Notes
This chocolate cake can be stored in the fridge for up to three days, preferably in a plastic container.
It makes a perfect addition to any bubbly drink or coffee.