Chocolate cake with cream cheese frosting
Serves 12
Prep Time
45 mins
Cooking TIme
40-50 mins
Ingredients
- For the cake:
- 200g KERRYGOLD® IRISH CREAMERY BUTTER 227g
- 200g white flour
- 250g sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 75g cocoa powder, unsweetened
- 3 medium sized eggs
- 1 teaspoon vanilla extract
- 300ml milk
- 1 pinch of salt
- For the frosting:
- 150g KERRYGOLD® NATURAL CREAM CHEESE 150G
- 85g KERRYGOLD® BUTTER STICK 100G
- 200g icing sugar
- 30g cocoa powder, unsweetened
- 1 tbsp milk
- Topping:
- sea salt flakes
Directions
- Preheat the oven to 180 °C top/bottom heat. Line a 24 cm springform tin with greased baking paper.
- For the cake, place the butter in a small pan and melt. Leave to cool slightly.
- Place the flour in a bowl with the sugar, baking powder, bicarbonate of soda, cocoa powder and a pinch of salt and mix together.
- Place the eggs and vanilla extract in a separate bowl and whisk together.
- Add the melted and slightly cooled butter to the eggs and stir in.
- Now add the butter mixture to the flour mixture and mix with a dough scraper.
- Pour the milk into a small pan and heat (do not boil).
- Add the warm milk to the batter and stir until mixed through fully.
- Pour the batter into the prepared springform tin and bake in the middle of the oven for 40-50 minutes (don't forget to test with a skewer).
- Remove the cake from the oven, leave to cool for 2-3 minutes and then turn out onto a cake rack.
- To make the frosting, bring the cream cheese and butter to room temperature.
- Then place the cream cheese and butter in a bowl and beat with a hand mixer for a few minutes, until smooth and combined fully.
- Now add the icing sugar and stir in.
- Once everything has combined, sieve in the cocoa powder and stir in. Stir until a creamy frosting has formed.
- Spread the frosting on the cooled cake and sprinkle with sea salt flakes.
