Sponge Cake
6 ounces self-raising flour
1/2 teaspoon salt
2 ounces dark chocolate
4 ounces butter
6 ounces powdered sugar
3 ounces cooked mashed potatoes
2 eggs, beaten
4 tablespoons milk
Filling
4 ounces dark chocolate
4 fluid ounces double cream
2 ounces icing sugar
3 tablespoons irish cream
8-10 servings 1 2layer cake
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
ing rack.
While the cake is
ing, 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.
Irish Chocolate Cake
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