A must try cake perfect for any celebration or party, the layers are soft and moist and the cream filling is beautifully rich. Enjoy with a thin layer of fresh cream on top!
Ingredients
For the Cake Mix
350g caster sugar
350g unsalted butter, softened
6 eggs
350g self-raising flour
1½ tsp baking powder
1 tsp vanilla extract
5 tbsp whole milk
For the Syrup
100g caster sugar
100ml water
100ml Irish cream
For the Ganache
300ml double cream
200g dark chocolate, roughly chopped
For the Cream
400ml double cream
2 tbsp caster sugar
100ml Irish cream
Method
– Preheat the oven to 180°C / 160°C with a fan. Grease and line 4 8″ cake tins.
– Add the caster sugar and butter to a free-standing electric mixer. Beat for 2 minutes.
– Add the eggs and beat for 30 seconds.
– Add the flour, baking powder, vanilla extract, and whole milk. Beat for 2 minutes.
– Distribute the mixture evenly between the 4 cake tins. Place them in the oven and bake for 25-30 minutes.
– Once baked, remove the cakes from the oven and allow them to cool for 5 minutes before you remove them from the tin. Then remove them from the tins, place them on a baking tray, and allow them to cool fully.
– To prepare the syrup, place the sugar and water in a pan and simmer on medium heat. Once the sugar has dissolved, add the Irish cream, stir through, take it off the heat, and allow it to cool for 10 minutes.
– If your cakes are a bit uneven, you can trim them down at this stage. Then, brush the syrup evenly and generously on top of all 4 cakes.
– Add the double cream to a pan and bring to a boil.
– Place the chocolate in a large bowl and pour over the hot cream. Let it set for 2 minutes before you stir it through to combine until smooth. Let it sit in the fridge for 20 minutes.
– Spread a thin layer of ganache onto each cake then stack them on top of each other. Then, spread the rest of the ganache around the sides of the cake. You may want to use skewers to keep the cakes in place if the ganache is still a bit runny.
– To prepare the cream, whisk the double cream, caster sugar, and Irish cream together in a large bowl until it forms soft peaks.
– Spread the cream on top of the cake and serve!