Ingredients
Sponge
- 175g self-raising flour
- ½ tsp salt
- 50g dark chocolate
- 110g butter
- 175g caster sugar
- 80g cooked mashed potato
- 2 eggs, beaten
- 4 tbsp milk
Filling
- 110g dark chocolate
- 125ml double cream
- 50g icing sugar
- 3 tbsp Irish cream liqueur
Directions
- Preheat oven to 190°C, and grease and line two 20cm cake tins. 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 between cake tins 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 cooling rack. While the cake is cooling, make the filling.
- Melt the chocolate 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.
Tip
Be very careful when melting the chocolate not to let any water simmer over into the bowl!
