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Irish Chocolate Cake
Mar. 6th, 2008 11:00 amFor some reasons I'm not getting comments emailed to me, so if I don't respond it's not because I'm ignoring anyone. That, and I'm now off to sew so I'm getting away from the computer like a good girl. pblpbl....
Irish Chocolate Cake
And yes, it's Irish not only because it has mashed potatoes in it but also Irish cream!
Sponge Cake
6 oz self-rising flour
1/2 tsp salt
2 oz dark chocolate (melted)
4 oz butter
6 oz caster sugar (I used regular granulated that I blended finely in my food processor)
3 oz cooked mashed potato (I literally used leftover mashed potatoes from dinner night before)
2 eggs, beaten
4 tbsp Irish cream liqueur (the recipe called for milk but I substituted and it was awesome)
Frosting
4 oz dark chocolate
4 fl oz cream
3 tbsp Irish cream liqueur
4-6 oz powdered sugar (you'll know when it's enough)
Preheat oven to 375 degrees; grease and line two 8" cake pans. Sift flour and salt into one mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water (I do it in a glass measuring cup inside a bowl with water in it in the microwave.) In another bowl, cream the butter and sugar together until fluffy, then beat in the chocolate and the mashed potato. Beat in eggs one at a time, adding a little flour with each egg; fold in the rest of the flour and stir in the Irish cream.
Divide the mixture between the two cake pans, bake for 25-30 minutes or until top is firm but springy to the touch. Remove from oven and allow to cool for 10 minutes then turn out onto cooling rack.
While cake is cooling, make the frosting. Melt the chocolate as before, stir in the other ingredients, adding powdered sugar until the consistency is good for spreading. When cake is completely cooled, place the bottom layer of cake onto the serving dish, spread some frosting on the top and carefully add the top layer then ice the sides and the top of the cake.
Warning; let the cake cool completely before frosting it and then taking it somewhere or you'll have a delicious leaning tower of chocolate. This cake is very moist and delicious but not horribly stable for traveling with in a car. Of course, if everyone in the Pub you're taking it to has drunk enough, they won't care what it looks like anyway.
Irish Chocolate Cake
And yes, it's Irish not only because it has mashed potatoes in it but also Irish cream!
Sponge Cake
6 oz self-rising flour
1/2 tsp salt
2 oz dark chocolate (melted)
4 oz butter
6 oz caster sugar (I used regular granulated that I blended finely in my food processor)
3 oz cooked mashed potato (I literally used leftover mashed potatoes from dinner night before)
2 eggs, beaten
4 tbsp Irish cream liqueur (the recipe called for milk but I substituted and it was awesome)
Frosting
4 oz dark chocolate
4 fl oz cream
3 tbsp Irish cream liqueur
4-6 oz powdered sugar (you'll know when it's enough)
Preheat oven to 375 degrees; grease and line two 8" cake pans. Sift flour and salt into one mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water (I do it in a glass measuring cup inside a bowl with water in it in the microwave.) In another bowl, cream the butter and sugar together until fluffy, then beat in the chocolate and the mashed potato. Beat in eggs one at a time, adding a little flour with each egg; fold in the rest of the flour and stir in the Irish cream.
Divide the mixture between the two cake pans, bake for 25-30 minutes or until top is firm but springy to the touch. Remove from oven and allow to cool for 10 minutes then turn out onto cooling rack.
While cake is cooling, make the frosting. Melt the chocolate as before, stir in the other ingredients, adding powdered sugar until the consistency is good for spreading. When cake is completely cooled, place the bottom layer of cake onto the serving dish, spread some frosting on the top and carefully add the top layer then ice the sides and the top of the cake.
Warning; let the cake cool completely before frosting it and then taking it somewhere or you'll have a delicious leaning tower of chocolate. This cake is very moist and delicious but not horribly stable for traveling with in a car. Of course, if everyone in the Pub you're taking it to has drunk enough, they won't care what it looks like anyway.