-I adore the flavor of Kerrygold Irish butter but, given the extra expense save it for special recipes where it will shine. This triple chocolate cake is one such occasion. Adapted from Emily Luchetti’s classic chocolate cake recipe.
For the Chocolate Cake:
Unsalted butter, for greasing
¾ cup cocoa powder, plus more for dusting
¾ cup water
4 oz Bakers unsweetened chocolate, chopped or broken into 1/4 ounce blocks and placed in a microwave-safe bowl or Pyrex measuring cup
2 cups all-purpose flour
1½ teaspoons baking soda
¼ teaspoon kosher salt
1 stick Kerrygold Irish butter, softened
1/2 stick unsalted butter
2 cups granulated sugar
5 large eggs
1 cup whole milk (add 1 tsp of vanilla to the milk)
For the Chocolate Frosting:
10 ounces Ghirardelli bittersweet chocolate chips
1 cup heavy cream
⅔ cup granulated sugar
1 stick Kerrygold Irish butter and
1/2 stick unsalted butter, both softened and cut into 1-inch pieces
Make the chocolate cake: Preheat the oven to 350°. Grease the bottoms and sides of a 9″ springform pan or two 9-inch cake pans with butter and dust evenly with cocoa powder, tapping out the excess.
In a small bowl, stir the cocoa powder with the water to make a paste; set aside.
In the microwave, place the bowl with the unsweetened chocolate chunks. Set microwave for one minute on HIGH, stopping to stir every ten seconds until chocolate is almost melted (usually at 50 seconds) then remove from microwave and continue to stir until thoroughly melted and smooth. Set aside and allow to cool to room temperature.
Through a fine-mesh strainer over a large bowl, sift the flour and baking soda; add the salt.
In a stand mixer, beat the butter and sugar on medium speed until smooth. Scrape down the sides of the bowl using a spatula and stir in the eggs, 1 at a time, until combined. On low speed, add the reserved cocoa paste and melted chocolate and mix until well combined.
Still on low speed, add half of the sifted flour, then slowly add the milk. Then add the remaining flour and continue to mix until batter is smooth, creamy and light. Divide the batter between the greased and coated pans. Using an offset spatula or rubber spatula, spread out the batter. Bake the cakes on the middle rack of the oven until a toothpick inserted into the middle comes out clean, 35-45 minutes for a springform pan or 30 to 35 minutes for two 9″ round pans.
Run a paring knife around the inside edges to loosen the cake from the sides and either just remove the springform and place the cake with springform bottom on a cake plate OR place a plate or sheet pan on top of each 9″ cake pan layer and invert the cake. Remove the pan pans and allow the cakes to cool completely.
Make the chocolate frosting:
Place the chocolate chips in a medium bowl.
In a small bowl or Pyrex measuring cup, warm the cream and sugar in the microwave on HIGH, stirring every ten seconds just until the sugar dissolves.
Pour the warm cream over the chopped chocolate and let sit for 2 to 3 minutes or until the chocolate begins to soften. Whisk until smooth and allow to sit for another 5 to 7 minutes to cool slightly.
Whisk the butter into the chocolate, adding only 1 or 2 pieces at a time and whisking until they’re blended in before adding the next.
Let the frosting sit at room temperature until it seems spreadable, 20 to 30 minutes.
Note: Today was a very hot and humid day so this ordinarily perfect chocolate frosting needed some stiffening up. I added 1 lb. of confectioners’ sugar and beat well.
Same delicious flavor, just a touch sweeter.