Ingredients

  • 10 tbsp, extra for greasing Kerrygold Pure Irish Salted Butter
  • 1 cup dark or milk chocolate drops
  • 1 cup caster sugar
  • 3 large eggs, beaten
  • 1 tsp vanilla extract
  • 1 1/3 cups plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tbsp cocoa powder
  • 1 cup sour cream
  • For the frosting

  • 3 cups dark or milk chocolate drops
  • 2½ cups icing sugar, sifted
  • 1 tsp vanilla extract
  • 1 cup (225ml) milk
  • 16 tbsp Kerrygold Pure Irish Salted Butter

Directions

This cake is a very special treat and is great for all manner of occasions. If you are going to treat yourself you might as well do it properly and go for pure indulgence. It has good keeping properties so can be made the day before, just make the frosting when you need it.
  1. Preheat the oven to 180°C, Gas mark 4. Grease 3 x 20cm sandwich tins and line with circles of greased parchment paper. Melt the chocolate in a bowl over a pan of simmering water. Leave to cool slightly.
  2. To make the cake, cream together the butter and sugar with an electric hand-held mixer until pale and fluffy. Gradually add the eggs, mixing well after each addition. Fold in the melted chocolate with the vanilla extract until smooth.
  3. In a separate bowl, sift the flour, baking powder, bicarbonate of soda and cooca powder. Fold the dry ingredients into the creamed mixture in alternative batches with the sour cream. Divide among the prepared tins; level with a palette knife and bake for about 25 minutes until the cakes are springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool in the tins for 5 minutes, then turn out onto wire racks to cool completely.
  4. To make the frosting; melt the chocolate as before. In a separate bowl, whisk the icing sugar, vanilla and milk until smooth. Add the melted chocolate and butter and mix to combine. Set aside for about 30 minutes to thicken slightly.
  5. To serve, place one of the cakes on a cake stand and spread with a little of the frosting. Cover with another layer of cake and more frosting. Top with the remaining cake and lightly press all the cake layers together. Use a palette knife to spread the remaining frosting around the sides and top of the cake.

explore our

Similar Recipes

Baking

Kerrygold Apple & Cheddar Galette

1. Place the flour, salt and sugar into a large bowl and mix. Cut the butter int...

Serves 6
Main courses

Corned Beef Breakfast Casserole

1. Preheat the oven to 180°C. 2. Toss the bread with butter, place c...

Main courses

Smoked Haddock Chowder

Get ready to chow down with this delicious smoked haddock chowder, best served w...

Serves 6
Sides & Nibbles

Apple, Onion and Cheddar Mini Pies

...

Serves Makes 9
Sides & Nibbles

Stuffed Onion Rings

Step 1: Peel garlic and chop finely. Mix the...

Serves 4
Baking

Soda Bread

The stuff of legends, ciabatta or panettone can’t touch traditional Irish soda...

Serves 1 loaf

Dill Caper Compound Butter for Fish

This is a fantastic little treasure to have in the fridge to brighten up vegetab...

see more