• Place your Fluted bon Mold Flexipan® on the top of your Medium Perforated Baking Sheet. Set Aside.
• Preheat oven to 350F/180C.

BAILEYS CHOCOLATE CAKE

• In a mixing bowl, whisk the sugar, unsweetened cocoa powder, all-purpose flour, baking powder, baking soda and sea salt. Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the vegetable oil, a splash at a time while continuing mixing. Then, add the sour cream and baileys Irish cream. Mix until it is all incorporated.
• Pour your batter into your Flexipan®. Evenly spread with your spatula.

BAKE!

• Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 35min). It is ready when the toothpick inserted comes out clean.
  
• Once your Baileys Chocolate Cake is out of the oven, let it cool down for about 10min. Then, Unmold and set aside.
  

BAILEYS CHOCOLATE GANACHE

• While your cake is cooling down, prepare the chocolate ganache.
• Pour the heavy whipping cream and Baileys Irish cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Pour over cake. And decorate with Fresh Strawberries. Enjoy at room temperature. I found out it was even better the following day. Bon Appétit.