Chocolate Baileys Mud Cake

February 28, 2013

Chocolate Baileys Mud Cake

“Is there anything more comforting and pleasurable than chocolate cake?”

It is the universal cure of ills, heartbreak, sugar cravings and (for me at least), boredom. Throughout high school and my twenties, chocolate cake was like my culinary crack. I use to spend my meagre high school savings buying myself a whole mud cake after school just so I could eat as much as I wanted. When I was broke and desperate, I turned to boxed cake mixes. Not as good as the bakeries naturally but it still did nicely to satisfy my moods.

[Would you like one dollop or two?]

Mud Cake

Speaking of which, I just realised that I haven’t used one in at least a decade. Not that I’m judging boxed cake mixes too harshly of course; after all, it did inspire me to go out and actually learn how to bake from scratch (I guess you could say, it was the genesis of Citrus and Candy yes?). It’s just that with recipes like these that are super easy, there really isn’t any excuse to use the ‘instant’ boxed stuff anymore. And with the ones that I’ve tried, I still had to drag out my electric mixer out. This recipe is pretty much faster and it doesn’t need anything more than a whisk and a stir.

[Swirling like a boss. I demand swirls!]

Mud Cake

This is a Chocolate Baileys Mud Cake topped with an ultra smooth and silky ganache and it will happily satisfy all sorts of hardcore chocolate cravings. Though I definitely didn’t plan to pander to the St. Patrick’s Day masses with the inclusion of Baileys Irish Cream (which lends a subtle but sweet taste and fragrance). It just so happened that Mother Superior came back from a holiday cruise with two huge bottles simply because, “they were sooo cheap!”. But as luck would have it, she failed to check the expiration date first. So obviously I had to help her out in using it all up right? She drank. I baked. Then we both ate.

[Momma always said not to play with my food but I think chocolate cake is the exception]

Mud Cake

Chocolate Baileys Mud Cake
Serves 8
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For the cake
  1. 150g unsalted butter, chopped
  2. 100g dark chocolate, chopped
  3. 100g caster sugar
  4. 100g brown sugar
  5. 50g Dutch cocoa powder, sifted
  6. 180ml Baileys Irish Cream Whiskey
  7. 170g plain flour
  8. 1.5 tsps baking powder
  9. 1/2 tsp baking soda
  10. 1/2 tsp salt
  11. 3 eggs, room temperature
For the Chocolate Baileys Ganache
  1. 200g good quality dark chocolate, finely chopped
  2. 100ml cream
  3. 100ml Baileys Irish Cream
  4. pinch of sea salt
  5. 1 Tbl / 15g unsalted butter, softened to room temperature
For the cake
  1. Preheat oven to 160°C. In a pan over low heat, add the butter, chocolate, sugars, cocoa powder and Baileys. When chocolate and butter has melted, whisk together to combine making sure to get rid of any lumps of sugar or cocoa powder. Remove from heat and leave to cool for 5 minutes.
  2. Meanwhile, grease and line a 20-21cm round cake tin. Sift together the flour, baking powder, baking soda and salt and set aside. Add the eggs to the slightly cooled chocolate mixture and whisk to combine. Gently fold in the sifted flour mix until free of lumps. Scrape into cake tin then bake for about 40-45 minutes or until a skewer comes out clean (ideally you want to see some moist crumbs stuck to it. This is one cake you don't want to over-bake so better to be a little under than over). The tops of the cake will be a little cracked but this is normal for a mud cake (you'll be trimming the tops and eating them anyway!).
  3. Remove from oven and cool in tin for 10 minutes before unmoulding and cooling it down completely. Trim the tops of the cake to level.
For the ganache
  1. Place the chopped chocolate in a heatproof bowl and set aside. Bring the cream, Baileys and the salt to a simmer in a pan. Pour over the chocolate and sit for a minute. Gently stir to combine then beat in the butter.
  2. Set aside at room temperature and cool until it is thick enough to spread over your cooled cake. Gently stir the ganache occasionally as it cools to keep the temperature even and the ganache smooth.
Notes
  1. For the ganache: feel free to use all Baileys if you prefer it boozier. Alternatively you could just use all cream for a virgin ganache :)
Citrus and Candy http://www.citrusandcandy.com/
Mud Cake Mud Cake

{ 149 comments… read them below or add one }

Carolyn July 6, 2014 at 14:04

Hey is it possible i make these into cupcakes?:) If so, how long do i bake it for?

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Citrus and Candy July 14, 2014 at 21:27

Sorry for the late reply! Yes you can bake them into cupcakes but I’ve never done it before so not sure about the exact baking time especially when cupcakes can vary in size so much. Perhaps check it around the 20 minute mark and go from there?

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Gerald July 5, 2014 at 17:34

Hi! It’s my 3rd time baking and tried this cool-looking recipe. There are some questions I have that I would love if you can help answer!

1) I baked the cake but it “blossomed” till theres an enormous fissure across the cake. could it be that there are too many air bubbles in the mixture?
2) For the frosting, would sour cream work as well as cream?

Added a few handfuls of almonds to have a little crunchiness. Awesome recipe though! (

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Citrus and Candy July 14, 2014 at 21:34

Hi Gerald, sorry for the late reply! It could be a simple case of overbaking but yes, over-mixing is another factor too so make sure you don’t beat the heck out of the cake batter and just gently incorporate all the ingredients until just combined. Also usually when the temperature is too hot, what happens is the sides of the cakes cooks first so it “sets” before the centre starts to bake and rise so that ends up with a super domed cake. Did you line the sides of the cake tin with baking paper? This will stop the sides from baking too fast and give you a flatter cake. If so, perhaps either double-line the sides of the tin, or use a lighter metal tin (dark metal tins tends to bake “hotter”) or perhaps a slightly larger tin which will give you a less “thicker” cake but the centre will bake faster. Anyway sorry I can’t pinpoint the exact cause but hope all this info helps you figure it out :)

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Rebecca June 14, 2014 at 21:15

I made this today and it super moist! Only problem I had was it sunk in the middle a little bit, other then that it was great thanks heaps :)

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Jeska June 11, 2014 at 17:23

Hey chicky I’m quite keen to try this one …mud cake is the one thing that has eluded me just wondering is there much difference between Dutch cocoa and a generic brand of cocoa also what persentage cocoa in the dark choc would you recommend as I’m told this can make quite a difference … I’m totally hoping for this one to turn out wicked or I’m gonna start thinking the mud cake gods are against me lol :)

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Citrus and Candy July 14, 2014 at 21:38

Hi there, Dutch cocoa is a lot more intense and richer than standard cocoa powder so I highly recommend it. That being said, it’s not going to be the end of the world if you use something different but naturally, it would alter the taste a bit :) As for the dark chocolate, again the percentage only matters in terms of flavour so using say, a milk chocolate over a strong dark will change the flavour and richness of the cake. The higher the percentage, the more intense and less sweet the chocolate becomes. I use anywhere between 55-70% dark chocolate if that helps so that’s a good sweet spot to stay in. Hope this helps and sorry for the late reply!

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Kay May 28, 2014 at 11:13

The first time I made this, I got lots of compliments and now it’s the only cake they all ask for. The problem is I would like to be able to pipe the ganache. Do you have any solution? Thank you and well done for producing one of the most delicious cakes, it’s like a giant brownie!

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Citrus and Candy May 28, 2014 at 19:54

Hi Kay! If you’d like to pipe the ganache, you just need to chill it more until it has set to a firmer, “frosting” consistency. A short stint in the fridge should do the trick if the weather is too warm outside; just make sure to check on it regularly and stir often. If it has chilled too much and set too firm, resoften over a pan of gently simmer water and chill again. Hope this helps!

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Dina April 23, 2014 at 05:48

Hello!
I am planning on doing this recipe for my birthday : )
it looks really yummy.
Can you please let me know how much is the
100ml Baileys Irish Cream in cups? I google it, and its 1/2 cup. Is it correct?
Thank you!!

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Citrus and Candy April 27, 2014 at 00:58

Hi Dina, apologies for the super late reply! 1/2 cup in Australian measurements is about 125ml, in US it’s approximately 120ml. Or you could use 6 x tablespoons plus 2 teaspoons which will also equal 100ml.

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Naina April 20, 2014 at 23:04

Hi there,

I tried this recipe – but unfortunately, when I flipped it over, some parts of it ‘broke’ from the sides, and it came out a little dry — but that could be because I reduced the amount of Bailey’s (130 ml)? Or am I leaving it in the oven too long?

Help!

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Citrus and Candy April 27, 2014 at 01:01

Hi Naina, it could be because it’s over-baked. As mentioned in the recipe, this is a cake you dont want to cook for too long. But clearly it’s because you reduced the amount of liquid which would (obviously) make the batter dryer. Next time, if you wanna reduce the alcohol, replace it with the equivalent amount of liquid like milk.

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Kimberley April 19, 2014 at 18:01

I just made this, and it tastes so awesome… Dark chocolate, perfectly moist cake, drizzly ganache and Baileys!! Thank you for sharing this recipe!

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Deniz Turlu April 13, 2014 at 04:26

Hello Karen, l loved all your recipes you are absolutely great but l dont like alcohol, l don’t have Bailey’s what can l substitute? Thank you very much.

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Citrus and Candy April 27, 2014 at 01:02

Hi Deniz, please read the above comments. I think I’ve already mentioned that you could replace the alcohol with milk or coffee etc. Thanks.

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Maumo April 11, 2014 at 21:45

Hello,

The cake look delicious! And that’s exactly why I am planning on baking it this weekend :) I would just like to ask what kind of cream I am supposed to use? You wrote “100ml cream” but I am not sure what you mean? Creme fraiche maybe?
Thanx!

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Citrus and Candy April 27, 2014 at 01:03

Nope just normal, standard, pourable cream.

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Louise March 13, 2014 at 09:58

Just a few questions about the recipe…
What kind of cream do you use in the ganache?
Is baking soda the same as bicarbonate of soda? And will it make a difference to the outcome of the cake if I don’t use it?
I’m really looking forward to baking this :) It looks amazing!

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Citrus and Candy April 27, 2014 at 01:09

Hi Louise, I use any normal, standard cream from the supermarket and yep, baking soda is the same as bicarb. I don’t recommend skipping it because it’s what helps with the cake’s texture. Though feel free to try it without to see what happens :)

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SiewMei March 12, 2014 at 19:06

Super-delicious! My alcoholic friends all loved it!

I replaced cream with full fat yogurt for the ganache, it was refreshing with that hint of tartness. It was a little dry after baking it for 45 minutes. I shall reduce the baking time in my next attempt. This has climbed up my best recipes billboard.

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Kristi @ Inspiration Kitchen March 10, 2014 at 09:21

Absolutely gorgeous photos! Makes me want to eat a piece of this cake right now!
Kristi @ Inspiration Kitchen recently posted..Southwest Chicken Quesadilla

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gay smith February 16, 2014 at 18:22

Ah, this looks most excellent, grasshopper. Any way that you could include the equivalents in cups for the gram measurements? I know how to do the conversions but some of my friends don’t. Thanks for another great recipe.

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Sinead February 15, 2014 at 20:04

Ahh thanks so much! I’ll give it a go at some point & will let you know how I get on.

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Sinead February 15, 2014 at 06:42

Hi, this looks amazing! Would love to try it out but would it be dense enough to withstand being iced with sugarpaste (& dowelled) and having a cake stacked on top? Roughly what height does the cake turn out as? Also, assuming it tastes as heavenly as I imagine it will, do you have any tips for how I could scale up and down for different size tins? Thanks in advance!

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Citrus and Candy February 15, 2014 at 18:16

Hi Sinead, yep I think it’s def sturdy enough to stack into layers and for cake decorating etc. In a 20cm tin, the cake does have a pretty good height. I never measured it so I can’t give you an exact number but it should be thick enough to give you 4 thin layers or 3 hefty ones. Check out this site for an idea on the volume of different cake tins and just scale up or down accordingly. :)

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Kay Smith February 7, 2014 at 06:23

Sounds delicious. I am thinking of making this for someone’s birthday and covered in fondant. Is it dense enough for fondant? Thanks

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Citrus and Candy February 8, 2014 at 00:03

Hi Kay, yes it should be all good for any icing and decoration :)

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Katie February 3, 2014 at 08:26

I must try this! I’ve baked chocolate cake with rum in before which I loved, but never Baileys…YUM. Also it looks just like the cake Bruce has to eat in Matilda which makes me smile!
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Citrus and Candy February 3, 2014 at 23:51

Haha YES! Miss Trunchbull’s chocolate cake is my favourite in the world (however fictional lol). Every time I see a giant cake I think of ol’ Brucey :)

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Ani February 1, 2014 at 12:23

The instructions were very hard to follow. It would be great to know to melt chocolate and butter first then etc etc.

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Citrus and Candy February 1, 2014 at 17:13

Hi Ani, not sure what was so difficult to follow with the instructions? The recipe says place all the ingredients listed in the one pan to melt together over low heat – there really shouldn’t be any dramas with that. You don’t need to melt the chocolate and butter first which is why it’s not stated in the recipe because it’s unnecessary.

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Alice January 27, 2014 at 13:40

I am definitely planning to make this. I don’t have any baileys at the moment so I think I’ll use a mix of cherry brandy and cherry puree instead.
I did have one question: I’m guessing the 160°C is for conventional ovens? Mine is fan-forced, so should I do it at 140°C?
Thanks!

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Citrus and Candy January 27, 2014 at 13:59

Hi Alice, yep the 160°C is for non-fan-forced. I think generally for fan-forced ovens, you have to knock off 20°C so 140 should be fine. Let me know how you go :)

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Alice January 28, 2014 at 19:06

Thanks Karen, I’ll definitely let you know how it goes :)

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Alice February 2, 2014 at 23:37

Finally got round to making it today. I ended up cooking it at 140 for about 50 minutes (it was still pretty goopy at 40 minutes, at 50 the skewer came out clean and the top hadn’t cracked much). It might have been a smidgeon too long because it ended up leaning a little more towards an ordinary cake consistency than a mud cake one – but it’s still good, and it doesn’t really matter that much because all the ganache makes things extra moist anyway ;)

Instead of baileys I used a mixture of about 1:3 (or maybe 1:2, I wasn’t really being exact with this part) cherry brandy to cherry syrup/puree. The cake tastes divine but the ganache is a little too boozy for me (though my housemate liked it so I guess it’s just a matter of taste). I did have an inkling the brandy might be a little strong in the ganache but I’d already mixed it in with the syrup and hadn’t kept any syrup back. I guess I’ll know for next time. Tastes like a very rich, very chocolatey black forest cake :)

Thanks for sharing the recipe!

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Karen January 24, 2014 at 11:07

I can’t wait to try this cake! I’m going to start following your blog – I hate to think of all the good stuff I’ve missed already. Thanks for using metric measurements, I always have to convert my recipes to metric.

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Renee January 24, 2014 at 08:03

For those of you like me, wanting a version of this recipe with US measurements, here you go:
http://cookiesonfriday.blogspot.com/2013/03/chocolate-baileys-mud-cake.html
I made it and it turned out great!

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Citrus and Candy January 27, 2014 at 13:57

Thank you for the help Renee! :D

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Deborah February 11, 2014 at 14:18

Cake is delicious, conversion measurements worked well, except the cake batter overflowed an 8-inch cake pan, next time will try a larger spring-form pan.

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Valerie January 15, 2014 at 17:10

I just made this cake; it’s Epic! Thanks for sharing the recipe, you may have turned me into a chocolate lover. :D
Valerie recently posted..Dark Chocolate Baileys Mud Cake

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Sharelle December 10, 2013 at 04:56

Please help!!! How do you convert this recipe to US measurements????

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Mama Gringa December 23, 2013 at 11:55

Use an online conversion website such as: http://www.metric-conversions.org/weight/grams-to-pounds.htm

You’re welcome.
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Julia December 3, 2013 at 19:55

Today I baked and it turned beautifully. Love itttttt!!!!
Very moist and delicious

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suziwoo November 16, 2013 at 01:27

With the ganash what do you do with the butter?

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Citrus and Candy November 16, 2013 at 01:47

Hi there, as it says in the recipe (first paragraph of the ganache instructions), you beat in the butter after you’ve combined the melted chocolate and cream :)

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suziwoo November 16, 2013 at 03:26

DOH!!!!! I blame the menopause! Thank you and sorry!!

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Citrus and Candy November 16, 2013 at 20:12

Hehe no worries at all! I do the same quite a few times. Happy baking!

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Skye November 12, 2013 at 22:31

Chocolate cake is the cure to all evils – agreed. Chocolate cake with baileys and sublimely glossy chocolate icing must be a step up even from that. Can’t wait for an excuse to make this cake!!!
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sunshine November 7, 2013 at 19:31

did you put the cream instead of the milk?

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Citrus and Candy November 7, 2013 at 21:09

Hi, not sure what you mean? There’s no milk in the recipe, only cream.

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molly November 7, 2013 at 00:50

Hi!

This recipe looks really awesome! But I was wondering if I could make them into smaller individual cakes, slightly larger than the average cupcake. Do you think the cooking time or heat should be adjusted? Or should I just cut out individual circles instead?

Thanks!

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Citrus and Candy November 7, 2013 at 01:42

Hi Molly!

You’ll definitely need to reduce the baking time if you’re using smaller tins. It could be anywhere from 10 to 20 minutes less, depending on what size tins you use and how thick the batter is in them (but this is just my guess). Keep the oven temperature the same as the lower temp will make sure the cake doesn’t dry out before the middle is cooked. Also remember to line the sides of your tin with baking paper; this will prevent the sides of the cake from baking too fast before the middle is set which will stop the cake from drying out (and it’ll stop the centre from ‘doming’ too much). Of course you can cut out circles of the large cake if you wish but you won’t get as many little cakes compared to dividing all the batter into individual tins. The best part about cutting the cakes out though are the leftover cake scraps you can sneak away for yourself :)

Hope this helps!

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Helena November 1, 2013 at 21:12

These looks delicious and ever so indulgent! I think my house mate and I are going to test out the recipe :)
Thanks for sharing!!

Check out my blog (new to the blogging world) Follow me please

http://cookmanscreations.blogspot.co.uk/

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jessie October 21, 2013 at 09:28

Hi, I want to make my b-day cake based on this recipe, but I got some question. I want to make the cake like a “normal” b-day cake, which has 2-3 layers and each cake layer followed by a layer of cream. I’m worried about if i can cut the cake horizontally into 2 or 3 piece? Is it too moisture to be cut? coz I have once baked a cake (forgot the name) it’s a really fragile cake, and i tried to cut it but failed and i messed up my friend’s b-day cake, though it tastes good. Just don’t want that happen again. And I only have a 24cm cake tin, which means the cake will be flatter than yours. if the cake can be cut, would you suggest add more of ingredient to get a taller cake, so it can be cut into 3 layers? or you think just keep the same amount of ingredient but cut into 2 piece is a better choice? if the cake can’t be cut after baked, than i ll need to divide the ingredient and bake each layer separately, shall i still use the same amount as yours and divided into 3 portions? or shall i add more, if so, then how much more of each ingredient i should add? Thank you very much~!

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Citrus and Candy October 22, 2013 at 18:55

Hi Jessie,

I highly recommend using a 20cm cake tin. If you use a 24cm cake tin, of course you’ll need more batter. Multiplying the recipe by 1.5 should be enough but this is just an approximation and you’ll probably end up with some leftover batter (don’t over fill the tin or use a tall cake tin). However I can’t guarantee that it’ll bake as evenly as using a smaller 20cm tin. Whatever tin you use, make sure to line the sides with baking paper so the sides of the cake don’t bake as fast as the middle which is what causes a cake to rise into a dome.

As for the cake, yes it should be dense and sturdy enough to cut into layers. Halving it won’t be a problem but if you divide it by 3 then the layers might be a little too thin, making it a little too fragile to move around. Make sure you cut the cake when it has completely cooled down. Chilling it in the fridge should make it easier to cut too.

The best way is to get two or three separate cake tins of the same size, divide the batter equally and bake each layer separately. Make sure you line the sides with baking paper. If you use the exact same recipe with the same measurements, make sure you use the 20cm tins otherwise you’ll need to increase the cake batter. Hope this helps.

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Sally Cresswell October 10, 2013 at 09:04

This hit the spot after a crappy week at work. & that was without any panache on it!

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Mama Gringa October 6, 2013 at 15:55

I’m making this again. Can’t help myself. My go-to cake for all birthdays and special occasions. :) <3
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Melissa Darr October 2, 2013 at 12:15

I want to shove my face into this cake right now! Oh gosh it looks good! If I made it I don’t think I will be able to stop at one piece! LOVE you photography too! Just gorgeous!
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Lakelily September 29, 2013 at 11:21

The cake looks yummy! Would you consider posting US conversion for measurement?

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Citrus and Candy September 29, 2013 at 16:31
pamela September 27, 2013 at 05:45

hi their, havent got a 20cm tin only 26cm, do i double all the ingredients or not? thank you

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Citrus and Candy September 27, 2013 at 11:27

Yes you can though you’ll probably only need 1.5 times the ganache. Thanks!

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fabz September 24, 2013 at 18:23

Hi,

Can the whiskey in the cake be replaced with something non alcoholic? if yes then what would you suggest?
thanks.

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Citrus and Candy September 24, 2013 at 18:39

Hi Fabz, absolutely it can be substituted with equivalent amounts of any liquid. My favourite is coffee (brewed espresso or water + instant coffee) for a mocha mud cake or if you want to keep it as plain chocolate then replace with milk :)

Hope this helps!

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Lenny September 23, 2013 at 19:27

Hi.. Try ur recipe last weekend and superb!!! All my colleagues love it.. And I copy the recipe into my blog, too..
Will try substitute the Baileys to half and half, so my kids can taste this cake too :) Thanks a bunch..!!
Lenny recently posted..Chocolate Baileys Mud Cake

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Saranya September 22, 2013 at 03:12

Made this today. Wonderful tasting cake – rich, intense and the Bailey’s flavour really comes right out (have had some issues with inadequate flavour in some other recipes). Only grouse is that the ganache stayed rather runny even after cooling. Could it be because of the quality of chocolate used?

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Citrus and Candy September 23, 2013 at 21:13

Hi Saranya, one thing I can think of for your runny ganache is you may have added too much liquid (e.g. Baileys and/or cream). Or did you use a light or runnier type of cream? I’m not sure what chocolate you used but using a cheaper chocolate with a lower cocoa butter content might affect it a little too. Runny ganache though is totally fixable, melting more chocolate into it should set the ganache firmer. :)

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Allyson September 15, 2013 at 21:26

I made this today… I’m on a sugar high from licking the Ganache spoon and nibbling on the trimmings from the cake! Wow.

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Citrus and Candy September 16, 2013 at 22:56

Hi Allyson, ooh yes the trimmings are actually my favourite part of the cake hehe :P

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Erika September 5, 2013 at 03:44

I’ve been stalking your blog and you are just the queen of chocolate cake. You literally make the most tight-crumbed, luscious and rich-looking cake I’ve ever seen! I’m going to start subscribing to your philosophy of moderation because I really want to eat this.

Also! I’m looking for something to bake with leftover chocolate stout I have from another cake. Do you think it’d work in this cake instead of the Baileys??
Erika recently posted..Momofuku Pretzel Cake

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Citrus and Candy September 5, 2013 at 21:46

Hi Erika, aww thanks so much for your lovely comments! I don’t see a problem with substituting Baileys with chocolate stout! The only thing is I’m not sure about the differences in the strength of flavours. Bailey’s is quite strong I think in flavour but then again, stout can be too so I’ve no doubt that it’ll permeate the cake nicely :)

You could also add stout to the ganache for an extra boozy punch if you like. I’ll never refuse a slice! x

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Mama Gringa September 1, 2013 at 11:16

O.M.G. This is the most amazing cake I have ever made. The smell of it, the aesthetic appeal, the rich silky chocolate booziness just makes me want more! Can’t wait to slice into it, although, a fork would be more my style. I am now a Citrus and Candy convert and will be stalki… I mean, following you forever more. <3
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ANNOYED August 23, 2013 at 21:38

Annoyed that you jump from metric to imperial….couldn’t you have done one or the other? I live in Canada – but still do all my measuring in imperial.

ugh…….

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Citrus and Candy August 23, 2013 at 23:04

Erm, excuse me? As far as I can see, ALL my measurements are in grams and millilitres; therefore are completely metric. If you’re referring to the use of teaspoons etc, well that has nothing to do with imperial/metric and is perfectly normal to use both weight measurements and spoons (because really, who bothers to weigh 1/2 tsp of stuff??). So sorry, but I’m not sure what you’re on about. Peace.

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cyn sleigh September 2, 2013 at 03:08

yeah don’t know what she’s on about. im american and i have never used the metric or imperial system but i just worked it out for myself with a little help from google :)

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Soyajam August 16, 2013 at 22:33

Thanks for this recipe – this is going in my special book! :)

It’s just boozy enough without being absolutely sleazy, so nice measurements there.

A side-note I’d like to add if anybody’s making it – I used lindt 85% dark chocolate and while the cake was great – the ganache was a tad too bitter. I think I’ll tone it down to the normal dark variety (I think normal uses 60%) for next time.

Also – this goes great with a tiny bit of vanilla whipped cream…

Brilliant though, thank you! :)

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jithanishant August 13, 2013 at 16:45

Hello Citrusandcandy,
Really loved the cake. Made it as a surprise for my husband’s birthday. He absolutely loved it and so did I. The cake was just rightly moist. Made it a day in advance so the flavours were stronger and better. Will definitely be making it again.

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food recipes August 13, 2013 at 01:23

Wow cake looks sooo moist and delicious. Can’t wait to try this soon.

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Susan August 4, 2013 at 06:40

Thank u for this recipe. I was looking for the perfect chocolate cake and I think I found it. I made this for my birthday and everybody loved it. Today I made it again to take to work. It looks and tastes amazing.

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Tina July 13, 2013 at 14:41

Does this cake taste like alcohol? Safe for kids? Thanks

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Citrus and Candy July 13, 2013 at 17:19

Hi Tina, it does taste a little like Baileys (but not totally boozy or anything, just of its flavour). I will however recommend replacing the alcohol in the cake with milk (or even coffee) and with more cream in the ganache for kids since the alcohol content isn’t entirely cooked off (especially the ganache).

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Tina July 14, 2013 at 12:55

Thank you!

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dana July 13, 2013 at 02:54

OH MY DEAR, these photos are phenomenal and the cake looks to DIE for. Three slices PLEASE!

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Tina Fruitt July 12, 2013 at 05:33

Does anyone know how to convert these ingredients to U.S cooking?

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Citrus and Candy July 13, 2013 at 17:15
Vickie July 8, 2013 at 21:41

oh, my – looks utterly delicious!
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Jennifer Thomas June 25, 2013 at 10:17

Thank u so ,inch… I will lessen the amount off Booz…. And taste and add up as I go… But thank u so much again and you are totally awesome!!

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Jennifer Thomas June 25, 2013 at 01:12

Hey there.. Tried this and it was awesome!! But can I substitute the baileys for something like whiskey or rum?? Would be ok??

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Citrus and Candy June 25, 2013 at 01:56

Hi Jennifer! Absolutely you can substitute the Baileys for whatever alcohol takes your fancy but bear in mind that straight up spirits like whiskey or rum would make the cake taste a little more boozier than Baileys. Then again that could be what you’re after hehe ;)

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patty June 6, 2013 at 13:03

The minute I saw this cake I wanted to stuff a huge piece into my mouth. I finally convinced my mom to buy me some bailey’s this week. The cake turned out amazingly! Certainly the best chocolate cake I have ever had!!! Thank you so much for the post :)

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Citrus and Candy June 8, 2013 at 11:59

Hi Patty! Yayyy so thrilled you enjoyed it! And thank you so much for letting me know :D

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vanessa May 21, 2013 at 15:04

I’m not familiarized with irish cream.. can I use regular cream for the cake? or is it necessary? and what about the ganache? If I don’t use the irish cream, it would be 200ml of regular cream, right?

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Citrus and Candy May 21, 2013 at 16:26

Hi Vaness, Irish Cream is just a coffee-ish liqueur so for the cake, you can either replace it with your favourite liqueur or alcohol or for non-alcoholic; milk or coffee. In the ganache, again you can use either brewed coffee or just use 200ml cream :)

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Amy @ swiss miss in the kitchen May 20, 2013 at 05:10

Sweet lord!!! this looks DIVINE!! You are a true artist!!
xox Amy

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Corinne May 17, 2013 at 18:15

I’ve only ever baked mixes before, and used this recipe for my first ever baking experience. It both looks and tastes incredible. Thank you for this lovely introduction to the world of baking!

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Citrus and Candy May 18, 2013 at 03:07

Hi Corinne! Oh wonderful, glad you liked it and yay for baking from scratch! I hope this will inspire you to bake more and try out more recipes. If you wish, there are a quite a few more super easy cake recipes on my blog for you to check out. Get in touch if you’d like some suggestions :D

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Gayatri May 10, 2013 at 19:22

I made this cake with Amarula and it turned out great! Thanks so much for this lovely recipe!
Gayatri recently posted..Amarula Chocolate Mud Cake

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Gayatri May 6, 2013 at 20:56

Found the answer on your blog :) Thanks anyway! And I love your work by the way :)
Gayatri recently posted..Double Chocolate Chunky Cookies

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Gayatri May 6, 2013 at 20:49

This looks awesome!!!! I want to bake it right now! Could you just help me out with cup measures? I don’t have kitchen scales :( Would be great if you could!

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Mishalishious May 6, 2013 at 19:47

Hi,
Thanks for your recipe, can’t wait to try it!!! Just wondering if I can up the quantities to make a 26cm cake? Any suggestions…

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Citrus and Candy May 16, 2013 at 22:55

Hi Mishalishious, absolutely you can up the quantities. I used a 20cm cake tin here so (off the top of my head) for a 26cm tin, you’ll have to double the cake batter quantities and maybe 1.5 times the ganache (though I would totally double it so I can have extra ganache to eat with a spoon hehe). Hope this helps!

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Sorina April 28, 2013 at 06:28

Beautiful…so gorgeous!!!!!
Thanks for sharing the recipe.. I have one similar but with Guiness beer :)
I will make soon ..
You’re so amazing!!!!
Sorina recently posted..Tort de ..FLORII !!!! La multi ani!

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Christina @ The Hungry Australian April 1, 2013 at 20:33

Culinary crack – lol. If this is what’s on offer I’d say you are out to make a killing in your neighbourhood, Karen! ;D
Christina @ The Hungry Australian recently posted..Recipe: Thai Prawn Salad

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Rosie @ Blueberry Kitchen April 1, 2013 at 07:24

Oh wow yum, your cake looks and sounds so good – love chocolate and baileys together!

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Eleonor Rigby March 18, 2013 at 21:48

Are you kidding me?!! It made my mouth water! I want a piece now!!
xo
Eleonor
Eleonor Rigby recently posted..My Week In Snapshots

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Patty Polmanteer March 17, 2013 at 10:22

Please also include standard amounts for those of us that are metric challanged lol

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Citrus and Candy March 18, 2013 at 03:46
Simply Tia March 17, 2013 at 04:38

Oh my God, I have this listed in my FoodGawker favorites. I wanna make this now but I’m trying to diet. *screams*
Simply Tia recently posted..Caribbean Guinness Punch

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Fern @ To Food with Love March 15, 2013 at 21:16

Oh, oh, oooh….that looks totally divine!!! What I wouldn’t do for a slice of that right now…..:)

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Jen @ Savory Simple March 15, 2013 at 10:28

I think my heart just skipped a beat. Stunning…
Jen @ Savory Simple recently posted..Curried Pomegranate Pistachio Quinoa

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Amanda@ChewTown March 12, 2013 at 18:06

What a wonderfully rich and decadent cake! It looks moorish and I challenge anyone on a diet not to eat it if put in front of them. As always, your gorgeous desserts are to die for!
Amanda@ChewTown recently posted..Larb Gai – Thai Chicken Salad

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Citrus and Candy March 12, 2013 at 19:53

Thanks Amanda! Diet is a dirty word hehehehehe.

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Liz March 9, 2013 at 10:41

I made this last week and took it to work where it was DEMOLISHED within two days! It was very simple to make – I subbed in a coffee liqueur/milk mixture because I didn’t have Baileys – and it turned out exactly like the pictures. The mocha flavour is incredible and the icing is nice and boozy, just the way I like it! It’d go great with some vanilla ice cream too. Thanks for the recipe; I’ll definitely be making this again.

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Citrus and Candy March 9, 2013 at 15:15

Oh wonderful! Glad you enjoyed it and thanks for letting me know! Love the sound of your mocha version. Speaking of which, I do have some leftover Kahlua and Tia Maria in the cupboard… :)

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Rebecca March 7, 2013 at 07:42

Ooohhh, like all the other comments, looks incredible delicious!!
Just one question: Is there anything you can replace the baileys with? I’m that big of a fan of the liqour… (Or is it a liqour? I don’t know xD )
Thanks!
//Rebecca

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Citrus and Candy March 7, 2013 at 20:51

Hi Rebecca! Yup Baileys is indeed a liqueur made from whiskey and cream and tastes a little coffee-vanilla-ish? You could replace it with the equivalent volume of half-milk-half-cream (using all cream might be too heavy) plus a shot of espresso, a dash of vanilla and a shot of plain whiskey or brandy if you still want it a little boozy. I can’t guarantee that it will taste 100% the same because the aroma and taste of Baileys is quite distinctive but all in all, it’ll still taste fab as a chocolate cake :)

Hope this helps!

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Stephanie March 7, 2013 at 06:17

ohhh my god it looks so moist and amazing! I’ll take two slices please

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Barbara March 6, 2013 at 22:00

Marvellous! Incredible! Perfect! :)

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Sherrie @ Crystal Noir March 6, 2013 at 17:21

I love Bailey’s and I love chocolate mud cake! How you managed to make your cake look so decadent and moist I will never know… You’re giving me major chocolate cake cravings here!

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Julia | JuliasAlbum.com March 6, 2013 at 09:02

Cake with Baileys in BOTH the cake and the glaze? Please invite me over! I am absolutely pinning this!
Julia | JuliasAlbum.com recently posted..Ravioli with goat cheese and spinach filling in parmesan cream sauce

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Chantelle@themarketbasket March 5, 2013 at 22:06

I am not much of a baker but you have inspired me! Your cake is pure chocolate perfection…
Chantelle@themarketbasket recently posted..Udon Noodle Soup

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Swah March 5, 2013 at 17:33

Oh WOW! I actually want to lick my screen… this looks amazing :)

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dessert recipes March 4, 2013 at 23:29

I can’t wait to make one of mine! Your cake is really amazing. Just one look at the picture, it describe how delicious it is. Thanks for sharing your recipes.
dessert recipes recently posted..Filipino Delicacies

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gummi baby March 4, 2013 at 17:49

I have an unsatiable appetite for chocolate cake at the moment (who am I kidding, I ate pretty much all of a frozen Sara Lee chocolate cake after I finished my high school certificate and that was a long time ago so maybe this is more of a lifetime obsession!) and this looks so decadently chocolatey, I’m there! Thanks for sharing your recipe! :D
gummi baby recently posted..The Making of a Legend

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Spencer March 4, 2013 at 10:45

I would so love to dip my finger in the bowl and scoop out a huge dollop of that stuff!
Spencer recently posted..Twizzlers Strawberry

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Tina @ bitemeshowme March 4, 2013 at 08:42

wow, i absolutely love the intensity of the colour of the cake, and ganache! I want, even at 8.40am!! You always take the best photos. Seriously.
Tina @ bitemeshowme recently posted..Chi Chi, Canley Heights

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Fashion_iCook March 3, 2013 at 10:57

oh my goodness!!! i could kill for spoon of it….
stunning-congrats! it looks really yummy!!!!
xxxFiC.
Fashion_iCook recently posted..Onion tart

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Peter G | Souvlaki For The Soul March 3, 2013 at 09:37

Wow Karen! I feel like reaching into the screen and grabbing a slice. It looks so decadent and moist!
Peter G | Souvlaki For The Soul recently posted..By The Sea Side

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Rita (mademoiselle délicieuse) March 3, 2013 at 00:49

Mmmm…boozy and tastes like my early 20s haha!
Rita (mademoiselle délicieuse) recently posted..Chinese New Year 2013

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milkteaxx March 2, 2013 at 23:30

i may of just licked my computer screen. looks amazing!
milkteaxx recently posted..Mumu grill Crow’s Nest

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Gluten Free Julia March 2, 2013 at 17:52

YUM! It has been too long since I’ve had Baileys – now I am craving it and it is only 4pm…. Substitute the regular flour and baking powder with gluten free versions and I would be one very happy gal!
Gluten Free Julia recently posted Gingerbread Balls

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cheryl March 2, 2013 at 17:42

Lovely pics miss………..

It’s funny the weather must scream choc mud….. I have one in the fridge right now…….
cheryl recently posted..Roast Carrot, Potato and Quinoa side dish/salad

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JJ - 84thand3rd March 2, 2013 at 14:55

Oh good lord now I want cake! Sounds fantastic :)
JJ – 84thand3rd recently posted..Gluten Free Quinoa & Buckwheat Skillet Bread

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Izy March 2, 2013 at 12:18

That cake looks absolutely luscious! and I love your pink and orange nail polish ;)
Izy recently posted..Deep-Dish, Single-Lady, Salted Whole Wheat Vegan Chocolate Chip Cookie (with gluten free and peanut butter cookie variations)

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Citrus and Candy March 11, 2013 at 19:37

Hehehe I call those nails ‘calypso’ :)

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Choclette March 1, 2013 at 00:49

Now that looks like my kind of cake – both with and without the Baileys. Gorgeous photos.
Choclette recently posted..Chocolate Key Lime Pie

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thelittleloaf March 1, 2013 at 00:44

I love your stories but I love your recipes even more – this looks like a cake after my own heart!
thelittleloaf recently posted..Caramelized White Chocolate Brownies

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Becs @ Lay the table March 1, 2013 at 00:21

I have a bazillion chocolate cake recipes, but there is always room for another one. Especially one that looks so darn inviting. WOW
Becs @ Lay the table recently posted..Spiced rum cake with coconut whipped cream frosting

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thecitygourmand February 28, 2013 at 18:16

Wow, that icing looks incredible. That hint of Baileys is right up my alley haha
thecitygourmand recently posted..Paella hunting, Valencia

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tania@mykitchenstories.com.au February 28, 2013 at 17:33

Great looking cake, and what could be better than actually putting the ingredients in a pot and melting them?
tania@mykitchenstories.com.au recently posted..Lemon Ricotta Cake and Life by the Lakes

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OohLookBel February 28, 2013 at 17:25

Too much chocolate (mud cake) is barely enough.
OohLookBel recently posted..Le fancie: Smoked Salmon Rillettes

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Elizabeth@allthatisbeautiful February 28, 2013 at 15:07

This looks amazing and I am chocolate swooning over this cake. I am pinning – yum, yum, yum! xxx
Elizabeth@allthatisbeautiful recently posted..Sunshine

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Vivian - vxdollface February 28, 2013 at 15:01

You always have the most drool-worthy photos! That cake looks so moist.. I just want to sink my teeth into that hehe

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Jacq February 28, 2013 at 12:44

That is one sexy chocolate cake! Perfect way to use up that expiring Baileys ;)
Jacq recently posted..Dose Espresso, Willoughby

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Steph February 28, 2013 at 10:04

*Homer drool* Oh my god I want this gorgeous cake in my face!!! Haha I totally spent my money on the Sara Lee frozen chocolate cake and would eat it straight out of the foil tray.
Steph recently posted..Date & Strawberry Oatmeal Cookies

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Rochelle Hutchinson February 28, 2013 at 06:13

This looks sooo moist and chocolatey and this is definitely an exception to play with your food x

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Katrina @ Warm Vanilla Sugar February 28, 2013 at 05:52

You have got to be freaking kidding me!! This sounds AWESOME!!
Katrina @ Warm Vanilla Sugar recently posted..Black Beans with Roasted Tomatoes and Feta

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lupetea August 7, 2013 at 10:12

“oh my GOD” this so delicious i just want to grab it and eat i had a mud cake for my birthday i did make it, it was yum thanx

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