Irish Cream Chocolate Cake
Discover our delicious Irish Cream Chocolate Cake recipe, a luxuriously rich and decadent chocolate sponge cake.
Cooking time20 minutes
Prep time45 minutes
Servings10 portions
Ingredients
- 165 grams Stork
- 220 ml semi-skimmed milk
- 330g caster sugar
- 260g plain flour
- 3 large eggs
- 1 teaspoon bicarbonate (or soda)
- 2 tablespoons lemon juice
- 70 g cocoa powder
- 200 grams Stork
- 400g icing sugar, sifted
- 30ml Irish Cream liqueur
- 1 tbsps cocoa powder
- 30g dark chocolate curls
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Mix the milk and lemon juice in a jug. Put aside
- Place Stork and sugar in a mixing bowl and cream together until light and fluffy. (approx 1 ½ min with electric hand mixer).
- Add the eggs one at a time, beating well after each addition.
- Sift in the remaining flour with the bicarbonate and cocoa powder and fold in until well blended.
- Add the milk to the mix and stir until smooth.
- 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.
- Prepare the icing. Beat together the Stork and icing sugar until light and fluffy.
- Add the Irish cream liqueur a little at a time beating well after each addition until the mixture is smooth.
- Trim the tops from the chocolate cake levelling using a sharp serrated knife if necessary.
- Set the base layer onto a serving plate or cake board. Layer the cake, sandwiching each layer with the icing.
- Using a palette knife coat the sides and top of the cake with the remaining icing.
- Decorate the top of the cake with a light dusting of cocoa powder and the chocolate curls around the outside edge. Serve.
