Chocolate Cakes with Baileys Salted Caramel

Prep Time:
40 minutes
Cooking Time:
30 mins
Serves:
14

Try these chocolate cakes with Baileys salted caramel this Christmas (or anytime of year) for a delicious dessert served hot or cold.

Ingredients

For the Baileys Salted Caramel

400g sugar
50g glucose
200ml water
200ml double cream 50ml Baileys

1/2 tsp Malden sea salt

 

For the Chocolate Cakes
250g light brown sugar
1 cup olive oil
pinch vanilla
110g cocoa powder
2 eggs
250ml whole milk
240g plain flour
2 tsp bicarbonate of soda pinch sea salt
1 cup cooled espresso

 

Method

For the Baileys Salted Caramel:

Pour water into a non-stick pan over a high heat. Carefully add the sugar and glucose and then bring to the boil. Heat for 3-4 minutes, or until the sugar starts to turn golden brown – you shouldn’t stir but you can gently swirl the pan to make sure all the sugar melts evenly.

Once the sugar has melted and bubbles are forming all over the surface, take the pan away from the heat. Mix the Baileys extract into the double cream and carefully pour it into the pan – be careful to avoid splashes as mixture will be very hot. Finally whisk in a good pinch of sea salt & allow to cool.

For the Chocolate Cakes

Make up the coffee & leave it to cool
Beat together the olive oil, sugar & vanilla
Add the eggs & milk & beat gently until well combined
Sift together the cocoa, bicarb, flour & salt. Stir until evenly combined, then beat into the batter until smooth.

Slowly add the cooled coffee until just combined evenly.
Pour into well greased cupcake pans (no cup necessary) – fill each cup around 2/3 full. Bake for around 15 mins or until a toothpick inserted into the centre comes out clean

Once out of the oven and partly cooled, make a small hole in each cake and use a piping bag or squeezy bottle to pipe some salted caramel into the centre.

Serve warm or cold!

Lily Vanilli