This rich, indulgent chocolate, hazelnut and Baileys Cake recipe is the perfect way to finish a dinner party or would be great served as an alternative celebration cake to wow your family and friends. You do need to make the ice cream the day before so make sure you leave enough time to create this showstopper! This recipe covers how to make ice cream without an ice cream maker but if you have one, it might be quicker to use that. If you are a big Bailey's fan, have a look at the video further down this page.
12 ingredients13 steps
Vegetarian
Ingredients
MetricImperial
For the Sponge
50gUnsalted butter (softened)
50gChocolate hazelnut spreah
2Free range medium eggs
100gBillington's Unrefined Golden Caster Sugar
100gAllinson's Self-Raising White Flour
1 tspBaking powder
For the Ice Cream
300mlDouble cream
175gCondensed milk
1 tbspNielsen-Massey Vanilla Bean Paste
30mlBaileys
For the Decoration
200gMilk chocolate
50mlDouble cream
Utensils
8 inch spring form round cake tin
Clingfilm
Cooling rack
Small bowl
Nutritional information per 124g serving
Energy 602cal
Fat 39g
of which Saturates 23g
Carbohydrates 52g
of which Sugars 43g
Protein 7.4g
Salt 0.42g
Method
Step 1
To make the ice cream, beat together the cream, condensed milk and vanilla extract until thick.
Step 2
Carefully stir in the baileys and then pour into an 8” spring form round cake tin.
Step 3
Cover with cling film and freeze for 6 hours or overnight.
Step 4
Preheat the oven to 180°C (160°C /Gas Mark 4) and line one 8” sandwich cake tin.
Step 5
Beat together the sugar and butter until light and fluffy, then add the chocolate hazelnut spread and eggs, whisking after each egg.
Step 6
Fold in the flour and baking powder then pour the mixture into the tin.
Step 7
Bake the cake in the oven for 20-25 minutes.
Step 8
Once baked, leave to cool on a wire cooling rack.
Step 9
Before you are ready to serve the cake, heat the broken up chocolate over a pan of gently simmering water until melted.
Step 10
Remove the bowl from the heat and stir in the double cream. Leave aside to cool and thicken.
Step 11
To assemble the cake, remove the ice cream from the freezer and release from the tin.
Step 12
Gently place the ice cream round on top of the hazelnut sponge.
Step 13
Slowly pour the chocolate mixture over the top of the cake and spread to cover and drizzle down the sides.
1 Baker Ratings
contemplating if i should make this right now! made this 3 years ago and it was amazing ! i used it without baileys
