If you don't like chocolate than it's probably best not to bother with this recipe. This cake is intensely chocolatey. It's boozed with Baileys. It's pumped with coffee. And if that isn't enough of a flavour hit, it's topped with a creamy chocolatey Baileys icing and a scattering of chocolate eggs and chocolate trimmings. It is our answer to the ultimate adult's Easter dessert.

If you can get away with eating excessive amounts of chocolate without feeling any sense of guilt or remorse, on one day of the year, it would have to be on Easter. In guilt free celebration of Easter indulgence, go on.. have your cake and eat it too! This cake, that is! Caterina summed up this cake experience perfectly when she said "This is what a great chocolate cake should taste like and feel like in your mouth"!

It is intensely rich and super sweet, beautifully moist, and will coat the inside of your mouth with a densely crumbed unforgettable flavour punch. Bake it, eat it, and enjoy the indulgence.



For the cake

250 grams unsalted butter, chopped into small cubes

200 grams dark chocolate, chopped into small pieces

1 and ½ cups espresso coffee (approximately 2 long blacks)

2 cups caster sugar

2 tablespoons Baileys Irish Cream

1 and ½ cups self-raising flour

¼ cup cocoa powder

2 eggs


For the icing

200 grams dark chocolate, chopped into small pieces

1 cup thickened cream

2 tablespoons Baileys Irish Cream


For the cake decoration

Cocoa powder, for lightly dusting the cake

Finely grated dark chocolate

Chocolate Easter eggs (we used Ferrero Rocher Hazelnut Easter eggs & cocoa Easter eggs)



  1. Preheat oven to 180 degress Celsius.
  2. Grease and line a 23cm round cake tin with baking paper
  3. In a saucepan, combine the butter, chocolate and coffee. Stir over a medium heat until the butter and chocolate have melted. Add the sugar and continue stirring until the sugar has dissolved. Remove from heat. Add the Bailey’s.
  4. Allow the mixture to cool completely
  5. In a large bowl, sift the flour and cocoa powder. Add the cooled mixture and eggs, and beat well with a whisk until everything is well combined.
  6. Pour mixture into the prepared cake tin. Bake in the oven for 50 minutes, or until a knife slotted in the centre of the cake comes out clean. Allow the cake to cool completely in the baking tin. Remove the cake from the tin and place on a platter.
  7. Now prepare the icing. In a small saucepan, over medium heat, combine the chocolate and cream. Stir until the chocolate has melted and everything is well combined.
  8. Remove from the heat. Stir in the Bailey’s. Allow to cool for 5 minutes.
  9. Pour icing over the cake. Decorate with a dusting of cocoa powder, chocolate Easter eggs and finely grated dark chocolate.

Food photography, story and recipe creation by Effi Tsoukatos & Caterina Sterrantino for the Sydney Food Sisters

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