The Tastemakers: Julia Busuttil Nishimura

Welcome to The Tastemakers, in partnership with Baileys Irish Cream Liqueur. In this very special fortnightly book club series, our host Gemma Dimond sits down with your favourite tastemakers from a range of backgrounds. From beauty to lifestyle to food creators, over the next few months, we will be getting to know The Tastemakers we reckon lead the charge in their respective areas of expertise. Today, we are joined by the delightful Julia Busuttil Nishimura. Big thanks to Baileys for making this episode possible. If you are over 18 and looking for a treat, head online or instore to your liquor retailer and shop Baileys. To explore a selection of delicious Baileys recipes, head here. (Remember to Drink Responsibly.) This episode was audio produced by Annabelle Lee. In your ears today were host Gemma Dimond (@gemdimond) and guest Julia Busuttil Nishimura (@juliaostro). Join us in the all the book chat over on our Insta @theshamelessbookclub, our TikTok @theshamelessbookclub, or in The Shameless Book Club Facebook group. Enjoy the content we create? The best way to support us is to click that ‘follow’ button in your favourite podcast app and leave a five star review. Orrr you can go old school and tell a friend to listen! The Shameless Book Club has a room on Apple Books! Check it out here. If you want to make Hot Chocolate Cake, follow along below! Ingredients: Cake: 2 1/4 cup Plain Flour 2 1/3 cup Cocoa Powder 1 tsp Baking Powder 1 tsp Baking Soda 1 tsp Sea Salt Flakes 3 1/4 cup Caster Sugar 3 1/4 cup Brown Sugar 3/4 cup Buttermilk 3/4 cup Olive Oil 1.75 oz Baileys Original Irish Cream Liqueur 3 Large Eggs, room temperature 1 cup Boiling Water 1 tsp Instant Coffee Ganache: 1 1/4 cup 70% Dark Chocolate, chopped 1 1/4 cup Double Cream 1 tbsp Baileys Original Irish Cream Liqueur pinch of Sea Salt Flakes Recipe: Cake: Preheat the oven to 320°F. Grease two 8-in cake tins with olive oil, then line with parchment paper. Sift and measure all the dry cake mix ingredients into a large bowl and stir together with a whisk to fully combine. Combine all the wet cake mix ingredients, except the water and coffee, into a large bowl and whisk together. Make the coffee in a cup with the measured boiling water and instant coffee. Pour that into the wet ingredients bowl and stir well. Then, add the dry mix to the wet mix and stir well with a whisk to combine. Divide the mixture evenly between the prepared tins. Bake for 30-35 minutes, or until a skewer inserted comes out clean. Remove from the oven and allow to cool in the tin for 20 minutes before flipping onto a wire rack. Allow to cool completely. Ganache: To make the ganache, put the chocolate, Baileys and the salt in a large heatproof bowl. In a heavy based saucepan, heat the cream until steaming but not boiling. Then, pour the hot cream over the chocolate and leave to stand for 1 minute. Stir the ganache using a whisk until smooth and glossy. Let the ganache sit for 10 minutes to cool and thicken slightly. Place the cooled cake on a large plate with a lip. Spoon over enough ganache to cover the top. Place the next cake on top. Pour the remaining ganache all over the top of the cake. Use a spoon or a small offset palette knife to guide the ganache over and down the sides of the cake. Put the cake in the fridge for 30 minutes. Remove the cake from the fridge and, using a small offset palette knife or a spoon, scoop up the set ganache from the plate and spread over the sides to create a smooth finish. Enjoy!! #drinkresponsibly