Great British Bake Off: 1920s week

Week five of GBBO is all about the roaring twenties (yes, we’re wondering what that means too!). The contestants will be asked to produce a cake inspired by an alcoholic drink of their own choosing, so Pastry Chef Laura Young has shared her Baileys cake recipe with us, which combines her favourite nightcap with a delicious chocolate cake.

Baileys cake

Serves 8

Ingredients

For the cake

450g plain flour
800g caster sugar
180g cocoa
4 tsp bicarbonate of soda
2 tsp baking powder
480ml buttermilk
240ml oil
4 eggs
2 tsp vanilla extract
250ml coffee, freshly brewed
150ml baileys

For the icing

250g unsalted butter
250g white chocolate
100g Baileys
500g icing sugar

For the cake
– Pre-heat the oven to 160°C
– Sieve all of the dry ingredients into a mixing bowl
– Combine all of the wet ingredients in a separate bowl and mix
– Once both bowls are mixed, whisk the wet ingredients into the dry ingredients until a smooth batter is formed
– Distribute evenly into two 10 inch cake tins, in the centre of the oven and bake for around 40-60 minutes (or until a skewer comes out clean)

For the icing
– Gently melt the butter, chocolate and Baileys in a saucepan
– Take the pan off the heat and sieve in the icing sugar and mix together
– Chill until the icing is of piping consistency
– Once the cake is has completely cooled, the icing can be piped onto the top of each of the cakes, stacking one on top of the other

Finishing touches
Laura likes to decorate her cake with fruit and flowers, but you could also add chocolate shards or curls.