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Irish Cream Chocolate Slab Cake
2021-03-16
https://www.metro.ca/userfiles/image/recipes/dalle-gateau-chocolat-creme-irlandaise-11547.jpg
PT15M
PT35M
PT50M
Preheat oven to 350°F (177°C).Butter a 9 x 13-inch (4 L) baking pan. Line bottom and sides with parchment paper. Set aside.For the cake :In a medium sized bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda and salt.In the bowl of a stand mixer, using the paddle attachment, beat granulated sugar, light brown sugar and vegetable oil on medium speed until well combined, about 1 minute. Add eggs, 1 at a time, beating well after each addition. Add in vanilla extract. Add flour mixture to oil mixture in 3 parts, alternating with yogurt in 2 parts. Scrape down sides of bowl as needed. Scrape batter into prepared pan; smooth top.Bake in centre of oven until a tester inserted into centre of cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to let cool completely in pan, 1½ hours.For the Irish cream frosting :Using a stand mixer fitting with the whisk, whisk together whipping cream, Baileys Irish cream and maple syrup until stiff.Spoon Irish cream frosting over cooled cake and spread evenly to edges.Generously sprinkle with green and gold sprinkles. Cut into 12 pieces.
12
Metro
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0
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Cake:
1 1/4 cups (310 ml) all purpose flour, spooned and leveled
3/4 cup (180 ml) cocoa powder
2 teaspoons (10 ml) baking powder
1/4 teaspoon (1,25 ml) baking soda
1/2 teaspoon (2,5 ml) kosher salt
1 cup (250 ml) granulated sugar
1/4 cup (60 ml) light brown sugar, packed
3/4 cup (180 ml) vegetable oil
3 large eggs
2 teaspoons (10 ml) vanilla extract
1 cup (250 ml) Irresistibles organic 2% plain yoghurt
Irish whipped cream Frosting:
1 1/2 cups (375 ml) 35% whipped cream
1/4 cup (60 ml) Baileys Irish cream
1 tablespoon (15 ml) maple syrup or granulated sugar
green and gold sprinkles
Irish Cream Chocolate Slab Cake
12
Desserts
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME
Ingredients
-
Cake:
-
1 1/4 cups
(310 ml)all purpose flour, spooned and leveled
-
3/4 cup
(180 ml)cocoa powder
-
2 teaspoons
(10 ml)baking powder
-
1/4 teaspoon
(1,25 ml)baking soda
-
1/2 teaspoon
(2,5 ml)kosher salt
-
1 cup
(250 ml)granulated sugar
-
1/4 cup
(60 ml)light brown sugar, packed
-
3/4 cup
(180 ml)vegetable oil
-
3
large eggs
-
2 teaspoons
(10 ml)vanilla extract
-
1 cup
(250 ml)Irresistibles organic 2% plain yoghurt
-
Irish whipped cream Frosting:
-
1 1/2 cups
(375 ml)35% whipped cream
-
1/4 cup
(60 ml)Baileys Irish cream
-
1 tablespoon
(15 ml)maple syrup or granulated sugar
-
green and gold sprinkles
Preparation
Preheat oven to 350°F (177°C).
Butter a 9 x 13-inch (4 L) baking pan. Line bottom and sides with parchment paper. Set aside.
For the cake :
In a medium sized bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda and salt.
In the bowl of a stand mixer, using the paddle attachment, beat granulated sugar, light brown sugar and vegetable oil on medium speed until well combined, about 1 minute. Add eggs, 1 at a time, beating well after each addition. Add in vanilla extract. Add flour mixture to oil mixture in 3 parts, alternating with yogurt in 2 parts. Scrape down sides of bowl as needed. Scrape batter into prepared pan; smooth top.
Bake in centre of oven until a tester inserted into centre of cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to let cool completely in pan, 1½ hours.
For the Irish cream frosting :
Using a stand mixer fitting with the whisk, whisk together whipping cream, Baileys Irish cream and maple syrup until stiff.
Spoon Irish cream frosting over cooled cake and spread evenly to edges.
Generously sprinkle with green and gold sprinkles. Cut into 12 pieces.
Source :
Metro
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