Baileys Brownie Cake with Cream Cheese icing recipe

Lynne’s Baileys Brownie Cake with Cream Cheese icing recipe

Ingredients

200g chopped dark chocolate
125g chopped unsalted butter
215g (1 cup) castor sugar
115g (3/4 cup) plain flour
3 eggs, lightly whisked
125ml (1/2 cup) Baileys Irish Cream

Cheesecake Icing

70g (1/3 cup) castor sugar
250g pkt cream cheese smoothed at room temperature
200g tub crème fraîche
80ml (1/3 cup) Baileys Irish Cream

Method

For the cheesecake icing, use electric beaters to beat the sugar, cream cheese, crème fraîche and liqueur in a bowl until soft peaks form. Cover and place in the fridge to develop the flavours.

Preheat oven at 180°C. Grease a round 20cm cake pan and line with baking paper.

Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir with a metal spoon until melted and smooth. Remove from heat. Set aside to cool slightly. Quickly stir in the sugar, flour, egg, liqueur and a pinch of salt until just combined.

Pour the mixture into the prepared pan. Bake for 30 minutes or until a skewer inserted into the centre comes out with crumbs clinging. Transfer the cake to wire rack to cool slightly before transferring to a serving platter.

Spread the cheesecake icing over the cake.

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