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Baileys chocolate condensed-milk swirl cake recipe
Baileys chocolate condensed-milk swirl cake recipe
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Prep Time:
210 minutes
Cook Time:
30 minutes
Total Time:
240 minutes
Irish cream-infused cake with rich caramel swirls, moistened with sour cream and condensed milk, topped with decadent Cadbury Caramilk.
Ingredients:
  • 100g butter, at room temperature
  • 185ml (3/4 cup) sweetened condensed milk
  • 65g (1/4 cup) sour cream
  • 1 egg, lightly whisked
  • 115g (3/4 cup) self-raising flour
  • 30g (1/4 cup) cocoa powder
  • 0.63 gm bicarbonate of soda
  • 80ml (1/3 cup) Irish Cream liqueur
  • 180g pkt Caramilk chocolate, finely chopped
  • 100ml pouring cream
  • 20.00 ml Irish Cream liqueur
  • 180g pkt white chocolate, finely chopped
Instructions:
  • Preheat your oven to 180C (160C fan forced) and lightly grease a 20 x 30cm slice pan, then line the base and sides with baking paper.
  • In a large bowl, combine butter, condensed milk, sour cream, egg, flour, cocoa, bicarb, and 1 tablespoon Baileys. Use electric beaters on low speed until just combined. Increase speed to medium and beat for 1 minute until pale and creamy.
  • Transfer the mixture into the greased pan and level the top. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Gently press down on any puffed areas with a clean tea towel. Let it sit in the pan for 5 minutes, then brush the cake with the leftover Baileys and allow it to cool completely.
  • To prepare the icing, combine Caramilk chocolate and 50ml of cream in a small saucepan over low heat. Stir occasionally for 3-5 minutes until smooth. Let it cool for 5 minutes, then mix in 2 tsp of Baileys. Set aside to cool completely. In a separate saucepan, melt white chocolate and remaining cream over low heat for 3-5 minutes. Let cool for 5 minutes, then stir in the rest of the Baileys. Set aside to cool completely.
  • Create a marble effect by alternating spoonfuls of Caramilk icing and white chocolate icing over the cake. Swirl gently with a flat-bladed knife or skewer. Chill in the fridge for 2 hours or overnight until the icing sets. Bring to room temperature before serving.

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