Irish Chocolate Cake Recipes

Steps:

• Preheat oven to 375°F
• Grease and line 8-inch cake tins.
• Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water.
• In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato.
• Gradually beat in the egg, adding a little flour with each addition.
• Fold in the rest of the flour and stir in the milk.
• Divide mixture between cake tins and bake for 25 to 30 minutes or until top is firm but springy to the touch.
• Remove from oven and after a few minutes, turn out on a cooling rack.
• While the cake is cooling, make the icing. Melt the chocolate as before, stir in the other ingredients and mix well.
• Use the icing to sandwich the cake layers together and coat the top and sides of the cake.
• HINT: What makes this rich chocolate cake "Irish" is not only to the creamy liqueur used in the filling, but also a particularly "Irish" ingredient in the cake mixture itself, which makes it extremely moist. Have you guessed it yet? Yes, it's the potato! Mystery solved! Bet you were wondering what potatoes were doing in a cake recipe! Even Irish dessert recipes make use of this abundant Irish crop!

Steps:

• Preheat oven to 375°F (gas mark 5), and grease and line two 8" cake pans.
• Sift flour and salt into a mixing bowl.
• Melt chocolate in a bowl placed over a saucepan of hot water.
• In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato.
• Gradually beat in the eggs, adding a little flour with each addition.
• Fold in the rest of the flour and stir in the milk.
• Divide mixture evenly between the cake pans and bake for 25-30 minutes or until top is firm but springy to the touch.
• Remove from oven and after a few minutes, turn out on a cooling rack.
• While the cake is cooling, melt the chocolate for the filling as before.
• Stir in the other ingredients and mix well.
• Use the filling to sandwich the sponge layers together and coat the top and sides of the cake.

Steps:

• You should prepare the chocolate cake according to the directions on the cake box, but use cold coffee instead of water. Bake the cake in a 9 x 13 inch cake pan. After baking use a fork to poke holes evenly over the top of the cake. Set the cake aside to cool slightly while you prepare the coffee/whiskey syrup.
• Mix the sugar and 1/4 cup of the strong coffee. Bring to a boil and boil 1 minute. Allow to cool till warm, but not hot. Stir in whiskey and pour over the top of the slightly cooled cake. Cover the cake and allow it to cool completely.
• Once the cake has cooled completely, mix the remaining 1/4 cup HOT coffee and the tub of cream cheese frosting. It will be almost pourable and much easier to spread. Pour the frosting over the top of the cake, cover and place in the fridge to set frosting.
• *I chose to dust the top of the frosting very lightly with some powdered instant coffee (optional).