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Chocolate Domino Cakes


My sister recently graduated from Clemson University (Elementary Education) and I wanted to make a dessert while my family was here for the weekend.  I told her I would make any dessert she wanted.  I was so sure she would choose a cheesecake, since she and her boyfriend have a cheesecake obsession.  After looking through some of my cookbooks, she chose these domino cakes from the book Celebrate with Chocolate by Marcel Desaulniers.  I thought it was a strange choice for a graduation dessert, but it was exactly what she wanted, so that’s what I made!

These were more brownie-like than cakes.  I baked them in a mini loaf pan the day before and then placed them in the refrigerator to cool for a few hours.  Later that evening, I covered them in the ganache.  I put them in the refrigerator and when I got home from work on graduation day, I decorated them to look like dominos.  The recipe called for a white chocolate ganache for the domino decoration, but I decided to use my favorite buttercream frosting instead, with a splash of Bailey’s.  I think you could use either one and it would still turn out great.  My family loved these.  It was nice to have something that was individually-portioned.  The cakes were fudgy and had a strong chocolate flavor made more intense by the ganache.  I loved the way the Irish Cream came together with the chocolate.  The buttercream was a subte but sweet addition to the cakes.  These would be great for a party because of the individual servings and because they are so fun and festive 🙂


Chocolate Domino Cakes
Source: Celebrate with Chocolate by Marcel Desaulniers

Chocolate Irish Cream Cake

1 tablespoon unsalted butter, melted

2 ounces unsalted butter, cut into ½-ounce pieces (1/2 stick)

½ cup all-purpose flour plus 2 tablespoons (2 subbed millet flour plus ½ teaspoon xanthan gum)

1 teaspoon baking powder

½ teaspoon salt

3 ounces semisweet baking chocolate, coarsely chopped

¾ cup granulated sugar

3 large eggs

¼ cup Bailey’s Original Irish Cream

¾ cup semisweet chocolate mini-morsels

Bailey’s Chocolate Ganache

6 ounces semisweet baking chocolate, coarsely chopped

2 ounces unsweetened chocolate, coarsely chopped

1 cup heavy cream

2 ounces unsalted butter, cut into ½-ounce pieces (1/2 stick)

2 tablespoons Bailey’s Original Irish Cream

1 tablespoon granulated sugar

Melted White Chocolate Garnish (alternately, you can use any white icing)

2 ounces white chocolate, coarsely chopped and melted

Make the Chocolate Irish Cream Cake:
Preheat the oven to 325 degrees.  Lightly coat the insides of each of the 16 individual nonstick petite loaf pans with the melted butter.  Flour the insides of the pans with the 2 tablespoons of flour.  Shake out and discard the excess flour (to prevent a mess, do this over a sink or large trash receptacle).  Set aside.

In a sifter combine the ½ cup flour, the baking powder, and salt.  Sift onto a large piece of parchment paper (or wax paper) and set aside.

Melt the semisweet chocolate, unsweetened chocolate, and 2 ounces butter in the top half of a double broiler, or in a small glass bowl in a microwave oven, and stir until smooth.

Place the sugar and eggs in a bowl of an electric mixer fitted with a paddle.  Beat on medium-high speed for 3 minutes until light in color and slightly thickened.  Add the chocolate and butter mixture and mix on low speed to combine, about 20 seconds.  Operate the mixer on low while gradually adding the dry ingredients.  Once all the dry ingredients have been incorporated, about 40 seconds, stop the mixer and scrape down the sides of the bowl.  Add the Irish Cream and mix on low for 15 seconds.  Remove the bowl from the mixer and use a rubber spatula to fold in the mini-morsels and finish mixing the batter until thoroughly combined.

Pour 3 slightly heaping tablespoons or 1 slightly heaping #20 ice cream scoop (about 1 ½ ounces) into each loaf pan.  (The batter is liquid enough not to need spreading, although a wiggle while you walk to the oven will not hurt).

Place the pans on the top and center racks of the oven and bake until a toothpick inserted in the center of one of the cakes comes out clean, about 14 minutes.  (Rotate the pans from top to center halfway through the baking time, and turn each 180 degrees).  Remove the cakes from the oven and cool in the pans at room temperature for 5 minutes.

Place 2 cooling racks onto 2 baking sheets with sides.  Invert the pans to release the cakes onto the racks.  (If the cakes do not pop out of the pans, use a small plastic knife to cut around the edges of the cakes to free them from the pans without tearing).  Put 8 cakes, evenly spaced, onto each cooling rack and refrigerate.

Prepare the Bailey’s Chocolate Ganache

Place the chopped chocolate and unsweetened chocolate in a medium bowl.

Heat the heavy cream, butter, Irish Cream, and sugar in a small saucepan over medium-high heat.  When hot, stir to dissolve the sugar.  Bring to a boil.  Pour the boiling cream over the chocolate, then stir with a whisk until smooth.

Coat the Cakes with Ganache

Remove a pan with 8 of the cakes from the refrigerator.  Cover each cake with 2 ounces (4 tablespoons) of ganache, allowing the ganache to flow over the top and sides of each cake.  Transfer the rack of ganache-coated cakes to the refrigerator.  Use a rubber spatula to remove the ganache from the aking sheet, return it to the bowl of ganache (stir gently until smooth), and use as necessary to cover each cake on the second pan with 2 ounces of ganache (you probably will have to scrape ganache form the baking sheet after coating 6 of the cakes.  Place the cakes in the refrigerator for 20 minutes).

Number the Dominoes with the White Chocolate Garnish

Place the white chocolate in a small plastic zippered bag.  Snip the tip from the bottom corner of the bag.  Pipe a line of white chocolate across the center of each cake, then pipe from 1 to 6 dots on either side of the line.  Refrigerate for at least 15 minutes before serving.


14 Responses

  1. absolutely adorable! What a lucky grad…. cuteness and chocolate!

  2. They’re so cute – nice job! And congrats to your sister!

  3. So cute! What a great idea!

  4. What a sweet treat to make for your sister. Congrats to her on graduation. What an exciting time. These little treats are so cute!!

  5. These are so cute. I love them. Congrats to your sister!

  6. These sound great – I love the Bailey’s! Mmm. So cute, too!

  7. These are adorable and look delicious!

  8. Those were such a great idea – and you’re right, just the perfect size for individual portions.

  9. These look so good! Especially the flavors!

  10. Now this is cute! I’ve never seen anything like them. Your sister has good taste!

  11. What cute little cakes! Love the idea of Bailey’s in the icing. I bet that was really yummy. I’ve never looked through any of Marcel Desaulnier’s books. I really should!

  12. those are so cute!

  13. Oh my gosh, these are so cute! And that ganache with bailey’s sounds fantastic!

  14. […] have been a fan of Bailey’s ever since I made the Chocolate Domino Cakes back in May.  I just love the flavor, and it’s great in chocolate desserts.  I have had […]

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