BAILEY"S IRISH CREAM CAKE

Preheat oven to 175 degrees Celsius. Grease either a 9 x 13-inch pan or one 9-inch round spring-form pan. (I used the round spring-form pan)
Sift cornflour, all-purpose flour and baking powder in a bowl. Set aside.
Using a mixer, cream butter and sugar for 3-4 minutes on medium speed. Scrap the bowl and beat on high speed for 1 minute. Add in eggs, one at a time, beating at medium speed for 1 minute after each addition and scrape the bowl before adding another. Operating at low speed, mix in melted chocolate.
Using a spatula or metal spoon, fold in flour mixture and Baileys alternately, making sure there a re no lumps in the cake. Transfer the batter to the cake pan, smoothing the top.
Bake for 45 minutes, or until the top of the cake springs back when touched and a satay stick / skewer inserted to the center of the cake comes out clean. Transfer the cake pan onto a rack to cool completely.
Meanwhile, make the Baileys Sour Cream Ganache. Chop chocolate and place the chopped pieces in a heat-proof bowl. Heat one inch of water in a pot until it is simmering. Reduce heat to low and place the bowl of chocolate over the heat, ensuring that the water does not touch the bowl. Stir frequently using a wooden spoon, until all the chocolate has melted. Remove from heat and let cool slightly.
Vigorously whisk in sour cream until mixture is thick and spreadable. Stir in liqueur. Set aside.
Remove cake from cake pan and split it into half horizontally. Sandwich the cake with a thin layer of ganache and spread the ganache over the top and sides of cake. Refrigerate till set.
Just before serving, dust the cake with icing sugar.