Maybe it’s the #dark
chocolate chunks in the cake, or the real chocolate of @kerrygoldirishcream
in the #ganache
. Something is making this #chocoholic
’s dream from @garnishwithlemon
the ideal #decadent
finish to a wonderful meal.
For the cake: 1 ¾ c flour; ½ c dark cocoa powder; ½ t baking powder; ½ t baking soda; ½ c granulated sugar; ½ c packed brown sugar; ½ c Kerrygold Unsalted Butter, softened; 2 eggs; ½ c whole milk; ½ c Kerrygold Irish Cream Liqueur; 1 t vanilla extract; 1 c chocolate chunks; For the frosting: 3 T dark cocoa powder; 1 c powdered sugar, sifted; 2 T Kerrygold Unsalted Butter, melted; 4-5 T Kerrygold Irish Cream Liqueur
To make the cake: Preheat oven to 350°F. Grease an 8.5 x 4.5-inch loaf pan. Whisk together flour, cocoa, baking powder and baking soda in a small bowl. Set aside. Place sugars and butter in a large bowl and beat until light and fluffy. Mix in eggs, one at a time, followed by milk, liqueur and vanilla. Gently stir in flour mixture and chocolate chunks until just combined. Pour cake mixture into prepared loaf pan and bake for 45-55 minutes or until toothpick inserted in loaf comes out mostly clean. Cool for 15 minutes in pan before removing to finish cooling on rack. You may freeze the loaf at this point. Wrap tightly and store in freezer for up to 6 weeks. To make the frosting: Whisk together cocoa powder and powdered sugar in a small bowl. Stir together melted butter and 4 tablespoons liqueur and pour into cocoa mixture. Stir until smooth, adding remaining tablespoon of liqueur if needed. Put a cooling rack on a sheet pan and place cooled cake on rack. Pour frosting over cake. Note: You may have extra frosting leftover depending on how much you add to your loaf cake.