95 gr Cocoa powder ** (I used Valrhona)
300 gr Sugar
250 ml (1 cup) brewed strong coffee, can be hot or at room temperature
225 gr Butter, chopped
375 ml Baileys Irish Cream
1 teaspoon vanilla extract
250 gr Plain flour
1¼ tsp Baking Powder **
½ tsp Salt
Optional: Chocolate ganache topping or icing sugar
- Preheat the oven to 160 degrees Celsius.
- Combine the plain flour, baking soda and salt in a small bowl. Set aside.
- In a small pot, heat the mixture of cocoa powder, sugar, coffee and butter on medium heat, and whisk frequently until all the butter has melted, and the cocoa powder and sugar has dissolved.
- Pour the cocoa-coffee into a large mixing bowl and let it rest for 10 minutes to cool down.
- Stir in the Baileys. Crack in one egg into the cocoa-coffee mixture and whisk it in until it has been fully incorporated. Whisk in the second egg then whisk in the vanilla extract.
- Sift in the flour mixture and whisk in gently until all the flour has been incorporated. The cake batter will be thin (in liquid) and bubbly (because of the reaction between the baking soda and the cocoa powder).
- Pour the cake batter into the 8 inch square tin. Lift up the tin and drop it on the table counter-top gently 3 to 5 times to remove excess air bubbles.
- Bake the cake for 1hour. Cover the top of the cake with aluminum foil and continue baking for 30 minutes or until it cooked.
- Leave the cake to cool on a wire rack.
- Optional, spread with chocolate ganache or sprinkle with icing sugar before serve.
** If you use Dutch-Processed or Alkalized Unsweetened Cocoa Powder ( eg. Valrhona, Van Houten, Lindt or Poulain) use Baking Powder for this recipe. However, if you use Natural Cocoa Powder (eg. Helshey’s or Ghirardelli) you may substitute with Baking Soda. (Reference. JoyBaking - Cocoa Powder)