Dark Chocolate Baileys Mud Cake

It seemed those seasons swirled
into each other, as if icicles dripped
an April rain, or a blown dandelion
became the snow. In unsown, dew-sharpened fields
I'd blink and be -- a glittering instant -- stilled
in the smells and shimmery whispers of the ripe
and only crop of wheat we ever grew.
In nights so cold our breaths plumed the hard dark
above our bed, I thought of white, taut,
rain-laden clouds and felt, as we grew warm
together under quilts, the long shudders
of summer thunder.

~ Christian Wiman, from section III of "The Long Home," in The Long Home Poems

I spent several hours night-dreaming of summer during last week's "polar vortex." Cold weather does not agree with me, it's a callous lump of black licorice I'd rather swallow than bite into. Needless to say, subzero temperatures shut me down completely. During the coldest of the cold, I huddled under a not-warm-enough electric blanket for hours on end - only breaking out of my cocoon long enough to make coffee, tea and soup, or to toss chopped apples and carrots out to the three rabbits who sheltered inside my garage for a few days.

As soon as the weather reached 20 F, my body had an insatiable craving for something shamelessly chocolate.

As some of you may already know, I am not a chocoholic. I 'like' chocolate but I don't run to it when life gets messy (lemon will always be my go-to lover). Once in a blue moon, or on the heels of strange weather, I do crave chocolate. And because it's such an anomaly, I like to make something over the top...something that will satiate my almost primal need for another few months. This cake is The One. I was unfamiliar with the term 'mud' cake, but the name sounded dirty and decadent and sinful - just the sort of chocolate dessert I'd been searching for.

Fudgy is too impalpable a word for this deity. It's more of an experience, actually. ;) Mud cake apparently means rich, fork-clinging magnificence. The ganache is mystical - a simple elixir composed of Bailey's, chopped chocolate (mostly unsweetened), and butter. Simply put, this cake is as dark and sexy as they come. I am in love. (Sorry, Tom Hiddleston.)

Dark Chocolate Irish Whisky Mud Cake
makes one 8-inch round cake

for the cake
150g unsalted butter, cut into 1-inch chunks
100g high quality dark chocolate, chopped
100g granulated sugar
100g dark brown sugar (light brown will work too)
50g Dutch cocoa powder, sifted
180 ml Baileys Irish Cream (feel free to use any brand of Irish Cream)
170g all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 room temp. eggs

for the ganache
113g high quality unsweetened chocolate, finely chopped
87g high quality dark chocolate, finely chopped
*200 ml Baileys Irish Cream
1/4 teaspoon salt
15g unsalted butter, softened to room temp. and cut into small pieces

*If, for some silly reason, you want to go light on the alcohol, use 100ml of cream and only 100ml of Baileys. :)

method
Prepare the cake: Preheat oven to 325 F. (160 C). Grease an 8-inch (21-cm) cake tin and line the bottom with parchment paper. {Note: Use a cake tin that's at least 2-inches deep - preferably a spingform pan.}

Prepare a double boiler: Fill a medium saucepan with about 1-inch of water and bring the water to a slow simmer. Find a large heatproof bowl that fits snugly over the saucepan (make sure the bottom of the bowl does not touch simmering water). Place the butter, chopped chocolate, both sugars, cocoa powder, and Baileys into large bowl and place the bowl over pot of simmering water. Melt the mixture, stirring often, until smooth. Remove bowl from simmering water and set it aside to cool for about 8 minutes.

In a separate bowl, whisk together the flour, baking soda, baking powder and salt; Set aside.

If the bowl you used to melt the chocolate/butter mixture isn't large enough to accommodate extra ingredients, pour it into a larger bowl. Add the eggs one at a time, whisking after each addition. Sift in the flour mixture and use a large rubber spatula to fold it into the chocolate mixture until just combined (try not to over-mix).

Scrape the batter into prepared cake pan and bake 40-50 minutes or until a thin skewer inserted through center comes out with only a few moist crumbs and cake no longer 'jiggles' when the pan is moved. (My cake took about 55 minutes, but my oven is slightly manic.) Don't overbake - you should see damp chocolate crumbs on test skewer, don't worry if the top cracks in a few areas. Remove cake from the oven and allow it to rest for about 15 minutes before removing from the pan. Place onto a cooling rack - cool completely before adding ganache. If your cake cracked too much, simply flip it over or use a serrated knife to even it out.

Prepare the ganache: Place the chopped chocolate into a large, shallow, heatproof bowl; Set aside.
In a small saucepan, bring the Baileys, and salt to just a boil. Pour over the chocolate and let it sit for about 2 minutes. Beginning at the center and using small concentric circles, slowly start to whisk the Baileys and chocolate together until completely smooth - add the butter pieces and mix till melted. Set the ganache aside for 3-5 minutes (depending on how cold you keep your kitchen) until it's thickens slightly. Don't wait too long or it will harden. {Note: As ganache is cooling, give it a stir from time to time.}

Spread over cool cake...inhale! (Fork and plate are optional.) Due to the cake's texture, it's almost impossible to get a neat, clean slice - but it helps to run a sharp knife under hot water before ravaging. :D

{Note} If you like your cake extra lush, heat a slice in the microwave for about 15 seconds - just long enough to warm the ganache. *swoon*

adapted from Citrus and Candy