Irish Cake
Posted
Fri, 07/30/04
I found the following recipe in Afternoon Tea Serenade from Menus & Music. Last year I received permission from Menus & Music to reprint their recipes as long as I provided a link back, so here's one of them:
Irish Chocolate Cake
Mashed potatoes contribute to this cake's moistness, and the liqueur gives it a wonderful flavor.
1 C plus 3 TBS self-rising flour
Filling:
Preheat the oven to 375-degrees F. Butter and flour two 8" round cake pans. In a small bowl, stir the flour and salt together until blended. In a double boiler over barely simmering water, melt the chocolate. In a large bowl, beat the butter and sugar together until pale and fluffy. Stir in the melted chocolate and mashed potato until well blended. Beat in the eggs one at a time, adding a little of the flour mixture with each egg. Fold in the rest of the flour mixture and stir in the milk. Divide the batter between the prepared cake pans and bake in the preheated oven for twenty minutes, or until the top is firm but springy to the touch. Let cool.
To make the filling: In a double boiler over barely simmering water, melt the chocolate. Remove from heat and stir in the powdered sugar, cream and liqueur until well mixed. Spread the filling between the cake layers and on the top and sides of the cake. Makes one two-layer 8" cake.
The above recipe originated from Bewley's Café in Dublin, Ireland.
About three weeks ago I assembled a Carrot-Potato Cake. While it was good, it spoiled quickly because of the mashed potatoes. I assume the same can be said for the Irish chocolate cake, so the treat should be eaten within a few days – perhaps offered at a large gathering or a family party so that it's consumed in short order.
Tags: Desserts;
Ireland
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