I'm feeling the need to apologise for the lack of posts around here lately. Us laydees are supposed to be good at multi-tasking but I seem to be temporarily missing that notch on my X-chromosome. A new baby niece has arrived who needs much admiring and gushing from all quarters. Seven year olds have very demanding schedules and it seems that those who live in my corner of Limerick are addicted to muffins at the moment so free time is dedicated to napping rather than blogging. Not that I'm complaining! Spring is springing, the birds are swaying, the trees are singing and I have an unapologetically large slab of chocolate cake in my greedy hands.
It was my turn to give a home to our tentatively named Limerick Foodie Society last week and though this cake was not present on the night it is very much in keeping with the chocolate theme chosen. And we were not limited to desserts no sir/ma'am; there was chicken mole, mushroom ragout (with chocolate), fresh tomato salsa (with chocolate), Montezuma ice-box cookies, raspberry and white chocolate tart, chocolate biscuit cake and tiramisiu. Yes there were zippers groaning and I'm still finding buttons under the rug, but the evening was a success and I have some new recipes I can share (hopefully sooner rather than later).
This is night to the previous cake's day and helped subdue a chocolate craving that was not going to be satisfied with a square of 70%. The dark and fudgy cake works so well with a sweet butter icing that I confess I ate more than my fair share so there is none left for you. For that I humbly apologise.
The cake recipe comes from Avoca Tea Time and the icing from Nigella Bites.
CHOCOLATE CAKE
- 275g unsalted butter
- 125ml strong coffee
- 275g dark chocolate, 70% cocoa
- 110g self-raising flour
- 110g plain flour
- 1/4 tsp bicarb of soda
- 225g dark muscavado sugar
- 225g light muscavado sugar
- 30g cocoa powder
- 100ml buttermilk
- 4 medium eggs, beaten
Fudge Icing:
- 175g dark chocolate, 70% cocoa
- 250g unsalted butter, softened
- 275g icing sugar, sifted
- 1 tbls vanilla extract.
- Preheat the oven to 150 C and butter and line a deep 8 inch/20cm cake tin. Melt the butter, coffee and chocolate together in a bowl over barely simmering water or in the microwave. Set aside to cool slightly.
- Put all the dry ingredients in a large bowl, then add the chocolate mixture and finally the buttermilk and eggs.
- Pour into the lined tin and bake for 1 3/4 - 2 hours. Or until cake tester comes out clean. Remove from the oven and leave to cool completely on a wire rack.
- To make the icing: beat the butter with an electric whisk until soft and creamy then add the sieved sugar and beat again until everything's light and fluffy. Gently add in the vanilla and melted chocolate and mix until everything is glossy and smooth.
- Split the cake in half and spread one layer with loads of icing then put on the top layer and plaster with the rest of the icing.
Serves 8-10.
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