Irish chocolate cake

Name: Irish chocolate cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 200 g Dark chocolate; 250 g soft butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 80 g Fresh cream; 80 ml Irish whiskey; 300 g Flour; 3-4 Tbsp Cocoa powder; 2 TABLESPOONS instant espresso powder; 2 heaped Tsp baking powder; 50 g Icing sugar; 1 TABLESPOON Lemon juice; 1-2 drops of red food colouring; 7-10 Tbsp Mint; 7-10 Tbsp Fat and flour; 1 Disposable piping bag

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

200 g Dark chocolate
250 g soft butter or margarine
250 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
80 g Fresh cream
80 ml Irish whiskey
300 g Flour
3-4 Tbsp Cocoa powder
2 TABLESPOONS instant espresso powder
2 heaped Tsp baking powder
50 g Icing sugar
1 TABLESPOON Lemon juice
1-2 drops of red food colouring
7-10 Tbsp Mint
7-10 Tbsp Fat and flour
1 Disposable piping bag

Directions

1
Roughly chop the chocolate. Melt 150 g chocolate in a bowl over a warm water bath. Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other.
2
Stir in crème frâiche, liquid chocolate and whiskey. Mix flour, cocoa, chopped chocolate, espresso powder and baking powder and stir into the dough. Grease a box form (2 litres capacity; 30 cm length) and dust with flour.
3
Pour in the dough, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes. Let the cake cool in the tin for about 10 minutes. Then turn out onto a cake rack and let it cool down for about 2 hours.
4
Mix icing sugar, lemon juice and food colouring to a thick icing. Fill the icing into the piping bag, cut off a small tip and decorate the cake with lines, let the icing set.
5
Cut cake into pieces, arrange on a plate and decorate with mint.