Offering deliveries (Monday to Saturday) to retailers and the catering trade, you can be certain that wherever you find Clóna Milk, you're sure to find superb taste and freshness.
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Portions:
8
Course:
Ingredients:
175g salted butter
75g dark chocolate
35g coco powder
300g plain flour
375g caster sugar
1 tbsp instance coffee powder
1 tsp bicarbonate of soda
2 medium eggs
200g Clóna Buttermilk
Fresh strawberry
1/2 canned mandarin
1/2 canned peach
2 tablespoon Irish Whiskey
500ml Fresh cream
2 tbsp icing sugar
1) Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
2) Sieve and mix together the flour, sugar, cocoa , coffee and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
3) Divide the mixture between the tins and bake for 25 mins, to test they're done, push in a skewer and check that it comes out clean.
Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved mandarin juice and the Irish whiskey and drizzle over the cakes. Cool the cakes.
4) Whisk the cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the the peach and mandarin. Stack the cakes together. Spread the rest of the whipped cream over the third cake and sit on top of the other cakes. Pile the fresh strawberry in and garnish with icing sugar and chocolate drops.
Recipe by: May O'Donovan
