It has been a while since I shared a recipe. Sorry!
However, this recipe is definitely worth the wait. It is not mine. It is a recipe of Trish Deseine’s that was published (I think) in the Irish Times last summer.
I made it numerous times for guests over the course of Summer 2017. They all asked me to share the recipe, and it is only now I am getting the chance to do so. Apologies to all!
Trish has very kindly given me permission to share it on here for you all to enjoy.
Chocolate Cake
Ingredients:
- 170 g butter (at room temperature)
- 120 g caster sugar
- 150 g dark brown sugar
- 3 eggs
- 1 tsp vanilla
- 210 g flour
- 120 g cocoa powder
- 2 teasp baking powder
- 170 g buttermilk
- 1 teasp Fleur de Sel
Method:
Preheat oven to 180 deg C. Grease and line 22 cm sandwich tin.
Beat butter and sugars until mixture becomes foamy.
Add eggs one at a time, beating and scraping down sides as you go. Add vanilla essence.
Sieve half flour and cocoa into bowl and mix in with spatula.
Add buttermilk and mix again, before adding remaining flour and cocoa and flour de sel.
Pour batter into tine and bake for 20 to 25 minutes. Test with skewer.
Leave to cool for 5 minutes before tipping out.
Serve with cream and berries.
Note: This cake also freezes well, if you are planning ahead!
A Year In Redwood 