1 ½ cup strong coffee
5 ounces unsweetened chocolate
¾ cup unsalted butter
3 1/3 cups sugar
1 ½ teaspoon vanilla
4 eggs, separated
1 cup sour cream
3 teaspoons baking soda divided
3 ½ cups all purpose flour
1 quart heavy cream
½ cup powdered sugar
1/4 cup Bailey’s Irish Cream
Combine coffee, unsweetened chocolate and butter in melt over low heat in medium skillet. Combine sugar, vanilla and above chocolate mixture and stir together. Slowly add egg yolks one at a time and mix well. Mix sour cream and 1 ½ teaspoon sour cream together and add to above mixture. Sift together flour and 1 ½ teaspoon baking soda and add to batter. Whip egg whites until stiff and fold into batter.
Line a 12” Dutch oven with release foil. Place a glass tumbler in middle and pour cake batter in dutch oven. Bake over medium heat adding top coals after 15 minutes for approximately 50 minutes.
Meanwhile whip heavy cream, powdered sugar and Bailey’s Irish Cream together until fluffy. Chill until ready to serve.
Remove tumbler from center of cake and lift cake with foil out of oven. Allow to cool. Fill center of cake with cream mixture and serve.
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