I always see baileys as a bit of a Christmas drink, I rarely drink it at any other time of year as Christmas just somehow seems right. I created this cake because well, not everyone wants or even likes Christmas pudding, so this is an alternative. I went a bid mad on the edible gold spray, I just couldn’t stop myself and unleashed a torrent of the stuff like I was re painting a car or something, I got it all over my hands, hair and face so much so I now look like a Christmas tree decoration, all I need is some pointy ears and a green elf outfit!
Ingredients
For the sponge:
- 225g softened unsalted butter
- 230g self raising flour
- 225g caster sugar
- 4 free range eggs
- 65g cocoa powder
- 1 tsp baking powder
- 6-8 tbsp boiling water
- 150ml milk
For the filling:
- 300ml double cream
- 50g icing sugar
- 3tbsp baileys irish cream
For the white chocolate ganache:
- 250ml double cream
- 400g good white chocolate
For the chocolate shards:
- 200g good dark chocolate
Optional decorations:
- Silver balls
- Edible gold spray
- Piping chocolate
Method
1. First thing to do is make your sponge, beat the caster sugar and butter together in a mixing bowl until pale and creamy, then add the cocoa powder to the boiling water, mix into a paste then add to the butter and sugar and mix again, whisk in the eggs until fully combined. Sift in the flour a bit at a time until nice and thick and lump free, start adding the milk (you may not need all of it) then mix until you have a thick but still runny mixture. Finally add the baking powder and give it a final mix.
2. Pre heat your oven to gas mark 4 (180°C/350°F). Divide your cake mix between 2 x 20cm buttered cake tins then bake for 20-30 minutes until the cakes come away from the sides of the tin easily, or when inserting a knife the blade comes out clean. Leave to cool completely.
3. To make the filling whisk the cream until thick, then fold in the sugar and baileys (add more baileys if you want a stronger flavour). Place in the fridge until ready to assemble the cake.
4. Now make the white chocolate ganache. Chop the chocolate into small pieces no bigger than your little finger nail, heat the cream until just boiled then pour over the chocolate and stir gently until fully melted and lump free. Place in the fridge until thick enough to use (it should be like a paste).
5. Making the chocolate shards is easy, simply melt the dark chocolate in a bowl over a pan of simmering water, then pour out onto a baking paper lined tray then spread with a palette knife into a thin layer, then place another sheet of baking paper over the top and gently press out the air bubbles. Leave in the fridge for about an hour until set, then remove the paper and break into large shards.
6. To assemble the cake lay one sponge bottom side facing up and layer the baileys cream evenly over it, add the other half of the cake with the smooth side facing up and gently press until the cream just comes to the edge. Take the white chocolate ganache and smooth it all over the cake with a palette knife until evenly coated, now take your chocolate shards and press gently into the sides of the cake. Finish with some silver or gold balls, pipe on some melted chocolate (optional) and go completely mental with edible gold spray! 
