Bailey's Fudge Cake

Bailey’s Fudge Cake

1/2 cup unsalted butter, softened (no margarine here!)
1 cup brown sugar
4 large eggs
1 cup chocolate syrup
2/3 cup Bailey’s Irish Creme
1 tsp. instant coffee crystals
1 cup flour

1/2 cup chopped pecans (optional)
16 pecan halves (optional)

Glaze:
3/4 cup semi-sweet chocolate morsles, melted
1/4 cup sour cream, room temperature
1 Tbs. Bailey’s Irish Creme

Preheat the oven to 350 degrees. Grease a 9 inch round springform
pan. With an electric mixer, cream the butter and sugar. Blend in the
eggs, one at a time. Add the chocolate syrup, Bailey’s, coffee
crystals, flour, mixing until well blended. Fold in the chopped
pecans if you are adding them. Pour into the prepared pan. Bake 55 to
60 minutes until the center is firm and a toothpick in the center
comes out clean. Remove cake from the pan onto a wire rack to cool.

If using the whole pecans as a garnish, dip one end of the pecan into
the melted chocolate to coat. Chill to set the chocolate. to the
remaining chocolate, add the room temperature sour cream and the 1
Tbs. Baileys. Insert the uncoated end of the pecan halves into the
top of the cake. Place the cooled cake on a serving platter. Spread
the chocolate mixture over top of the cake and allow some of the
chocolate to drizzle over the sides of the cake.

You can also put the glaze in a cake decorator bag of a Ziploc bag
that has had the corner snipped off and drizzle the ganache back and
forth over the top and sides. Cool.