Name: Chocolate Irish Cream Cake
Cook time: 18 min
Total time: 18 min
Yield: Yield: one 10-inch cake
Cuisine: Irish
Ingredients: ½ cup ground hazelnut meal (⅓ cup whole hazelnuts if grinding yourself, technique); ½ cup sugar; 4 tablespoons unsweetened Dutched cocoa (for example, Droste brand); Raspberry Sauce or other red fruit syrup of choice; Chocolate glaze of choice, such as Easy Chocolate Glaze, Chocolate Mirror Glaze, Tempered Chocolate Glaze, or Tempered Chocolate Glaze the Easy Way; 4 ounces apricot or mango marmalade (to brush over cake); 2 teaspoons vanilla sugar, or 1 teaspoon vanilla extract, or pulp of ½ of a vanilla bean; 1 jigger Irish cream liqueur; 2 tablespoons cold water; ¾ cup unbleached all-purpose flour (protein 3 grams per ¼ cup); 1 tablespoon coffee liqueur, optional; 7 ounces (200 grams) 70% dark chocolate, broken into pieces; 4 tablespoons very warm to hot water; 2 tablespoons potato starch; ½ scant cup water; 1⅛ cups heavy whipping cream; Pinch of salt (about ⅛ teaspoon or less); 1 jigger Irish cream liqueur (to drizzle over cake); 4 eggs, at room temperature; ⅔ cup sugar; 1 (7-gram) envelope ground gelatin

Preparation info

Yield:
one
10 inch cake

Difficulty
Easy
Ready in
20 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

This cake was inspired while creating a more moist and intensely flavored chocolate cake for the Black Forest Torte recipe. I had baked the chocolate cake several times and finally found perfection. After trying out many different cocoas, I settled on a Dutched cocoa, which gives the cake the richest chocolate flavor. As I was assembling the Black Forest torte, an idea about a new kind of filling started forming in my head. I dreamed up a filling of roasted hazelnut meal to go along with th