• Oven - Preheat oven at 325 °F/ 165 °C / Gas Mark 3
• Pan - Grease and dust with flour a 6-inch heart cake.
• Dry ingredients - In a bowl, combine the flour with baking powder, baking soda, and salt – set aside
  ⅓ cup All-purpose flour, ¼ tsp Baking powder, ⅛ tsp Baking Soda, ⅛ tsp Salt
• Melt - In another microwave-safe bowl, melt the chocolate and butter until melted. Add the sugar, egg, and sour cream, followed by the vanilla extract.
  ⅓ cup Chocolate, ⅓ cup Unsalted butter
• Combine - Add the sugar, egg, and sour cream, followed by the vanilla extract. Then, add the flour mixture and combine well.
  ⅓ cup Sugar, 1 large Egg , ⅓ cup Sour cream, 1 tsp Vanilla extract
• Bake - Pour the batter into the prepared baking pan and bake for just 15 mins until a skewer inserted in the center comes out clean.
• Cool - When done cool completely before frosting.

Assemble -

• Frosting - In a microwave-safe bowl melt the chocolate, butter, and heavy cream until smooth. Leave to set until peanut butter consistency. Then, add the baileys and combine until smooth.
  ½ cup Chocolate , ¼ cup Butter, ½ cup Heavy cream, ¼ cup Baileys Irish cream
• Torte - Cut the dome off the cake and moisten it with more baileys or sugar syrup.
  2 tbsp Bailey's Irish cream
• Frost - Place the cake on a cake board and spread the chocolate frosting all over the cake. Use a warm spatula to create a smooth surface.
• Pipe - Transfer the remaining frosting to a piping bag with a star tip and pipe all around the cake.
• Garnish with chocolate curls.
  5 Chocolate curls