Bailey's chocolate mud truffle cake

Ingredients

• 500 g butter
• 400 g dark chocolate
• 2 cups hot water
• 2 1/2 cups castor sugar
• 1/2 cup Bailey's Irish Cream Liqueur
• 4 eggs, lightly beaten
• 3 cups plain flour
• 1/2 cup dutch cocoa
• 4 teaspoons baking powder

You may like

Magret duck breast with truffle sauce

Preparation

• Combine butter, chocolate and water over low heat and stir until smooth. Pour into large bowl and set aside for 5 minutes.
• Add sugar, bailey's and eggs to chocolate mixture and whisk until well combined.
• Sift flour, cocoa and baking powder into chocolate mixture and whisk well. Cover bowl with a clean teatowel and leave at room temperature over night.
• The next day give the mixture a stir and pour into a cake tin. Bake at 140C for about 3 hours or so. Or spoon into cupcake pans and bake for about 30 minutes.