Blaithnaid's chocolate cake

Recipe by: Darina Allen

This is our absolute favourite chocolate cake from 30 years at Ballymaloe

Blaithnaid's chocolate cake

SERVES

12

PEOPLE

PREP TIME

45

MINUTES

COOKING TIME

35

MINUTES

Ingredients

  • 225g plain white flour

  • Pinch salt

  • ½ tsp bread soda

  • 2 level tsp baking powder

  • 225ml milk

  • 75g plain chocolate — we use 52%

  • 150g butter

  • 275g soft light brown sugar

  • 3 eggs, organic and free-range

  • 1 tsp vanilla extract

  • For the filling:

  • 200g plain chocolate — we use 52%

  • 250g butter

  • 4 egg yolks

  • 150g icing sugar, sifted

  • For the chocolate ganache:

  • 150g plain chocolate, chopped — we use 52%

  • 300ml cream

  • Equipment: 

  • 2 x 9 inch (23cm) tins

Method

  1. Preheat the oven to 180°C/gas mark 4.

  2. Grease the tins with melted butter, dust with flour, and line the base of each with a round of greaseproof paper. Put the milk and chopped chocolate into a saucepan, warm gently until the chocolate melts, and allow to cool. Sieve the flour, salt, bread soda and baking powder into a bowl. Cream the butter and sugar until light and fluffy. Whisk the eggs with the vanilla extract, and add to the creamed mixture bit by bit, alternating with the flour. Add the cool milk and chocolate and fold in the remaining flour. Divide between the two prepared tins. Bake in the preheated oven for 30-35 minutes, approximately. Allow to cool for a few minutes. Turn out carefully and cool on a wire rack.

  3. Meanwhile, make the filling. Melt the chocolate in a Pyrex bowl over a saucepan of hot water. Allow to cool slightly.

  4. In a large mixing bowl, cream the butter in a bowl for at least ten minutes, at the highest setting, until it is white and fluffy. Add the egg yolks and icing sugar. Beat vigorously for a further five minutes.

  5. When the butter mixture is thoroughly mixed, take two tablespoons of it and add slowly to the melted chocolate. Then, slowly pour the melted chocolate down the side of the mixing bowl and fold in quickly, and gently, until fully combined and smooth.

  6. To make the chocolate ganache: Put the chocolate in a large bowl. Bring the cream to the boil, pour over the chocolate and leave for 8-10 minutes, or until cool. Then, whisk the chocolate and cream gently, until it reaches soft peaks — careful not to over-whisk, or it will be too stiff to spread and may turn into chocolate butter. (Use as soon as possible, otherwise it will become too stiff to spread).

  7. To assemble the cake, split the cakes in half with a sharp, serrated knife. Spread a little of the chocolate filling onto each cake, and sandwich the base of the cakes together. Ice the cake with the soft, chocolate ganache and decorate as desired. We use chocolate curls and dredge them with unsweetened cocoa and icing sugar.

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