Bailey`s Chocolate Sponge Cake
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s)
- 250 g powdered suar
- 1 packet vanilla sugar
- 250 ml sunflower oil
- 250 ml Baileys Irish Cream
- 250 g flour
- 1 packet baking powder
- 3 tablespoon, leveled cocoa powder
- 100 g chocolate flakes (dark)
Print Recipe
Pin Recipe Instructions
- Mix the eggs with the powdered sugar and vanilla sugar until frothy, slowly pour in the sunflower oil and Bailey`s. Add flour and baking powder and stir, then fold in the chocolate shavings.
- Pour the dough into a greased wreath form or Gugelhupf pan and bake on the lower rail in the preheated oven at 180 degrees (convection) for about 60 minutes.
- After 60 minutes do the chopsticks test, if you succeed, let the cake cool and either dust with powdered sugar or cover with a chocolate icing.
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