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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
recipe image Irish Cream Chocolate Cake

Ingredients

  • 165g  Stork with butter
  • 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
  • 200g Stork with Butter
  • 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

  1. Mix the milk and lemon juice in a jug. Put aside
  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. Add the eggs one at a time, beating well after each addition.
  4. Sift in the remaining flour with the bicarbonate and cocoa powder and fold in until well blended.
  5. Add the milk to the mix and stir until smooth.
  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. Prepare the icing. Beat together the Stork and icing sugar until light and fluffy.
  8. Add the Irish cream liqueur a little at a time beating well after each addition until the mixture is smooth.
  9. Trim the tops from the chocolate cake levelling using a sharp serrated knife if necessary.
  10. Set the base layer onto a serving plate or cake board. Layer the cake, sandwiching each layer with the icing.
  11. Using a palette knife coat the sides and top of the cake with the remaining icing.
  12. Decorate the top of the cake with a light dusting of cocoa powder and the chocolate curls around the outside edge. Serve.
 

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