Juliet Sear served up a delicious chocolate and baileys Irish cream New Year’s Eve countdown cake on This Morning.

The ingredients for the cake batter are: 350g plain chocolate chips (70% cocoa) , 400g light muscovado sugar or light brown sugar , 350g salted butter , 6 medium eggs and 4 egg yolks , 200g sour cream, at room temperature , 2 tsp vanilla bean paste or extract , 300g self-raising flour, 40g cocoa powder and 1 tsp baking powder.

For the frosting and decoration: 500g unsalted butter, softened , 1kg icing sugar, sifted , 125ml Irish Cream liqueur, e.g., Baileys, at room temperature , 100g brown sugarpaste, Chocolate sticks, e.g., Mikado, Gold lustre dust , Gold sprinkles and stars and An extra 1.25kg of brown sugarpaste for icing the board.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.