Pre-heat oven to 375 degF; grease and line 2 8in
cake tins. Sift flour and salt 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.
Originally Submitted
3/31/2012
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