Louise Lennox’s Irish Cream Chocolate Cake
Discover expert baker Louise Lennox's Irish Cream Chocolate Cake, a deeply indulgent bake with a deliciously rich depth of flavour.
- Cooking time35 minutes
- Prep time45 minutes
- Servings12 portions
- 165g of Stork with butter
- 220ml of semi-skimmed milk
- 330g of caster sugar
- 260g of plain flour
- 3 large eggs
- 1 teaspoon of bicarbonate (or soda)
- 2 tablespoons of lemon juice
- 70g of cocoa powder
- 60ml Irish cream liqueur
- 300g stork tub
- 550g icing sugar
- 50g cocoa powder
- 60ml Irish cream liqueur
|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|
- 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.
- Add in 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 the mixture is well blended.
- Add the milk to the dough and mix until you have a smooth mixture.
- Grease and line the cake tins. Divide the cake mixture equally between three cake tins. Bake in a preheated oven (180°C oven, 160°C fan, Gas 4). Middle shelf for about 20 minutes.
- Prepare the white and dark Irish cream icing. In one bowl beat together 200g Stork and 400g sifted icing sugar. Whisk until light and fluffy. Add in 30ml Irish cream liqueur a little at a time beating well after each addition until it has all been incorporated and the mixture is smooth. Next in another bowl add in 100g stork, sieved 150g icing sugar and 50g cocoa powder. Whisk until fluffy. Add in 30ml Irish cream liqueur a little at a time beating well after each addition until it has all been incorporated and the mixture is smooth.
- Trim the tops from the chocolate cake levelling using a sharp serrated knife. Place one cake onto a serving plate or cake board. Dap some Irish cream liqueur over the sponge and leave to soak for five minutes. Spread a thin layer of white icing over, then place another sponge on top, dap the remaining Irish cream liqueur on top and leave for 5 minutes to soak in. Spread another thin layer on icing over it and put the last sponge on top. Using a palette knife coat the sides and top of the cake with a thin layer of white icing.
- Fill the remaining white icing and chocolate icing into 2 freezer bags. Squeeze down into the corner. And tie the bag with a rubber band. Cut a small hole off the end of the freezer bag.
- Along the side of the cake, starting on the boom pipe a blob of the white icing, then chocolate on top, another blob of white and chocolate again. Dip the end of a teaspoon onto a jug of boiling hot water. Then dry it in a clean cloth. Pull it along the icing horizontally. Clean the teaspoon each time to avoid the colours mixing together.
- Then alternate the colours, pipe the chocolate next to the white and vice versa, drag the icing with a hot teaspoon. Repeat this all around the sides and top until the entire cake is covered in icing.