This is how it's made Irish Cream Chocolate Cake

  1. Step 1

    Mix the milk and lemon juice in a jug. Put aside

  2. Step 2

    Place Stork and sugar in a mixing bowl and cream together until light and fluffy. (approx 1 ½ min with electric hand mixer).

  3. Step 3

    Add the eggs one at a time, beating well after each addition.

  4. Step 4

    Sift in the remaining flour with the bicarbonate and cocoa powder and fold in until well blended.

  5. Step 5

    Add the milk to the mix and stir until smooth.

  6. Step 6

    Place the mix in 3x20m (8 inch) greased and lined round cake tins. Bake on middle shelf of oven 180°C, 160°C fan, Gas 4 for about 20 minutes.

  7. Step 7

    Prepare the icing. Beat together the Stork and icing sugar until light and fluffy.

  8. Step 8

    Add the Irish cream liqueur a little at a time beating well after each addition until the mixture is smooth.

  9. Step 9

    Trim the tops from the chocolate cake levelling using a sharp serrated knife if necessary.

  10. Step 10

    Set the base layer onto a serving plate or cake board. Layer the cake, sandwiching each layer with the icing.

  11. Step 11

    Using a palette knife coat the sides and top of the cake with the remaining icing.

  12. Step 12

    Decorate the top of the cake with a light dusting of cocoa powder and the chocolate curls around the outside edge. Serve.

  • Temperature: 180°C, 160°C fan, Gas 4 oC
  • Baking time:
  • Serves: 10