Now, I originally meant to lead into this post with the words “who doesn’t love chocolate?”, obviously meant as a totally rhetorical question, but then I remembered that I actually have a colleague who DOES NOT LIKE CHOCOLATE. Yeah, I’m still just as baffled as you probably are right now! In our cantine, we get cake every Wednesday (gotta love Denmark!), and more often than not, he has to pass because it’s chocolate cake, or there are chocolate chips, or it has a chocolate glaze. So he probably wouldn’t appreciate this cake very much.
But you and me, on the other hand, are part of the estimated 99.99% of mankind who actually DO like chocolate - how could you not? It’s so amazing and versatile! This time, I tried my hand at a classic for a the birthday garden party I showed you last Sunday. I’ve had a bottle of chocolate Baileys sitting in my shelf for a couple of months now, and it was begging for attention. So I whipped up this beauty of a cake, and I have to say, I love how fluffy it turned out! It’s also quite open for variations: instead of Chocolate Baileys, you could of course also use the regular kind, or substitute it with brewed coffee. Or coconut milk, and add some shredded coconut. Or chopped almonds…
But here’s the version I made, which turned out double-yum! For the coating, I used dark chocolate, which I melted with 3 tbsp. of the Baileys. I had sent my boyfriend to do the shopping, and he didn’t know the difference between normal chocolate and the special coating chocolate (which melts more easily), so I ended up with a rather creamy mixture, closer to a ganache than a coating, but I managed to spread it nicely, and the taste was great.
Chocolate sheet cake with Baileys
(yields one large baking sheet)
250g butter, softened
250g granulated sugar
375g all-purpose flour
50g dark cocoa powder
2 tsp. baking powder
1 tsp. vanilla sugar
350ml Baileys Chocolat Luxe
For the coating/ glaze:
200g dark chocolate
3 tbsp. Baileys Chocolat Luxe
Pre-heat oven to 180 degrees celsius. Line a large baking sheet with baking paper. Cut butter into small pieces. Add all ingredients, apart from the flour, into a big bowl and mix together, using a kitchen machine. When combined, add the flour and keep mixing until you have a smooth consistency. The mix will be relatively thick. Pour onto the baking sheet and spread as evenly as possible (it will get more runny in the oven and then even out more on its own). Bake for 20min, until a wooden stick inserted in the middle comes out clean. Let the cake cool off, then melt the chocolate for the coating together with the Baileys, and glaze the cake evenly. Decorate with sprinkles, shredded coconut, chopped nuts,… if desired.