LAYERS of light sponge flavoured with cream liqueur and filled with chocolate mousse — a real show-stopper
175g butter, softened
175g golden caster sugar
175g self-raising flour
1 tsp baking powder
100g 70% dark chocolate, to decorate
300ml double cream, whipped to decorate
CHOCOLATE MOUSSE FILLING
250g 70% dark chocolate
4 eggs, separated
85g golden caster sugar
1. Heat the oven to 180C/fan 160C/gas 4. Beat the butter and sugar then add the eggs. Fold in the flour, baking powder and 1 tbsp milk if it needs it (you want a soft dropping consistency). Divide the mix between 2 x 20cm base-lined and buttered cake tins. Bake for 20-25 minutes or until cooked through. Cool, then slice each in half horizontally so you have 4 cakes.
2. To make the mousse, melt the chocolate in a heatproof bowl set over a pan of simmering water then cool slightly. Whisk the egg whites to stiff peaks. Beat the egg yolks and sugar with electric beaters until thick and pale then mix in the chocolate. Add a little of the egg white and beat to loosen then fold in the rest of the whites.
3. To assemble the cake, put one of the sponges, cut-side up, into a deep, loosebottomed- 20cm tin. Mix the Baileys with 4 tbsp milk, drizzle some over the cake, then follow with 1/3 of the mousse. Repeat until all the ingredients are used, ending with sponge. Put in the fridge for 2 hours to set.
4. To finish the cake, melt the chocolate, spread onto a flat surface and cool, then drag a knife across to make chocolate scrolls.
5. Run a knife around the edge of the cake tin to loosen, take out the base and push onto a serving plate. Top with the cream and chocolate scrolls.