This dessert is completely decadent but not too heavy, perfect for enjoying after a big Christmas meal. Dust with icing sugar to make it look extra festive! Here's the recipe...
Ingredients
For the sponge:
- Cocoa powder 50g
- Self-raising flour 75g
- Baking powder 1 tsp
- Eggs 5 large
- Caster sugar 100g
For the cream filling:
- Double cream 300ml
- Baileys 50ml
For the chocolate ganache:
- Dark chocolate 200g
- Double cream 100ml
- Baileys 100ml
Method
- To make the sponge, whisk the eggs and sugar together until tripled in volume. Then sift over the cocoa powder, self-raising flour and baking powder and gently fold until the mix is one pale chocolate colour.
- Transfer the cake mix to a lined 35cm x 25cm tin and level the top. Bake for 8-10 minutes until a skewer comes out clean.
- In the meantime, make the filling and the ganache. To make the cream filling, whip the cream and baileys together until thick and refrigerate until needed. For the ganache, heat the cream and baileys over moderate heat until it steams, then add the 200g dark chocolate and leave to stand for a minute before stirring to combine. Chill.
- Once the cake has cooled completely, spread the cream over the top and carefully roll it up into a swirl, starting from the short end.
- Start spreading the cold ganache all over the cake (it is okay if it is rough as this makes it look more realistic!)
- Once covered, leaving the ends exposed, dust with icing sugar and enjoy!
