• For the Cake

  • 200g Kerrygold Original Irish Butter
  • 200g wheat flour
  • 250g sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 75g cocoa powder, unsweetened
  • 3 eggs
  • 1 tsp vanilla essence
  • 300ml milk
  • 1 pinch of salt
  • For the Frosting

  • 150g cream cheese
  • 85g Kerrygold Original Irish Butter
  • 200g of powdered sugar
  • 30g cocoa powder, unsweetened
  • 1 tbsp milk


For the Cake

1. Preheat the oven to 180°C top/bottom heat. Line a 24cm springform pan with baking paper and grease it.

2. Put the butter in a small saucepan and melt. Allow it to cool slightly. Put the flour in a bowl with the sugar, baking powder, baking soda and cocoa powder and a pinch of salt and mix.

3. Put the eggs in a bowl with the vanilla extract and mix. Add the melted and slightly cooled butter to the eggs and mix in. Now add the butter mixture to the flour mixture and mix well with a spatula.

4. Pour the milk into a small saucepan and heat (do not boil). Add the hot milk to the batter and stir until a homogenous batter forms.

5. Pour the batter into a prepared springform pan and bake on the middle shelf for 40-50 minutes.

6. Remove the cake from the oven and allow it to cool for 2-3 minutes and then invert onto a wire rack.

For the Frosting

1. Let the cream cheese and butter both reach room temperature.

2. Put the cream cheese together with the butter in a bowl and beat with a hand mixer for a few minutes. The mass should be homogenous and smooth. Now add the powdered sugar and mix.

3. When everything has combined, sift in the cocoa powder and stir. Stir until a creamy frosting forms.

4. Spread the frosting over the cooled cake and sprinkle it with sea salt flakes.

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