Lily Vanilli’s Chocolate Cake with Baileys Salted Caramel

chocolate cake with Baileys salted caramel

Get boozy with this chocolate cake with Baileys salted caramel from Lily Vanilli, it’s all your Christmas dreams in a cupcake.chocolate cake with Baileys salted caramel

I’ve really gone to town with all this baking and I’m not mad at it, in fact I find it quite therapeutic, I pretty much find all cooking therapeutic if I’m in the right environment.  There’s something so very rewarding when you bake and it comes out PERFECT.  Stick on your favourite tunes and get lost in making these chocolatey treats, just time for Christmas.

chocolate cake with baileys salted caramel
Baileys is available at all major supermarkets. RRP £14.99

The Chocolate Cake Ingredients (approx 14 cupcakes):

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

Baileys Salted Caramel

  • 400g sugar
  • 50g glucose
  • 200ml water
  • 200ml double cream
  • 50ml Baileys
  • 1/2 tsp sea salt

Step 1: Make a cup of espresso and leave to cool.  Beat together the olive oil, sugar and vanilla.  Add the eggs and milk, beat gently until all is well combined.

Step 2: Sift together the cocoa, bicarbonate soda, flour and salt, again gently stir until it’s all combined and smooth.

Step 3: Slowly add the cooled espresso to the mix, which smooth out the mixture more if it was a bit lumpy before.  Whisk until smooth.

Step 4: Spray a cupcake tin with a cooking spray and pour your mixture into each cup.  Fill up to 2/3 of the cup.  Bake on gas 4 for around 15 minutes or until you can insert a toothpick and it comes out clean.  Leave on a rack to cool.

Step 5: Pour water into a non-stick pan over a high heat.  Carefully add the sugar and glucose and bring to the boil.  Don’t stir!  Swirl the mixture and wait for the sugar to melt and turn a golden brown which should take around 3-4 minutes.

Step 6:  Once the sugar has melted and bubbles are forming all over the surface, take the pan away from the heat.  In a jug, mix the Baileys and double cream and slowly pour into the mixture.  Add the sea salt and whisk.  Allow to cool.

Step 7:  Once the cakes and the caramel have cooled down.  Use either a syringe or a piping bag to pump the caramel into the centre of the cakes.

Have left over Baileys salted caramel?  Drizzle some in a shot glass, sprinkle with sea salt and pour in the Baileys… Ahhh, lovely!

Enjoy your festive tipple, but drink responsibly!

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