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Sea Breeze Chocolate Cake


3 eggs
185g Butter
330g caster sugar
2 1/2 teaspoons vanilla essence
225g plain flour
75g self-raising flour
1 1/2 teaspoons bicarbonate of soda
90g Cocoa
280ml Clóna Buttermilk
200ml Clóna Cream
flaked almonds to decorate

For the icing: 150g butter, 150g dark chocolate.

1. Preheat the oven to 160 degrees. Line a round cake tine.

2. Cream the butter and sugar together til light and fluffy. Beat the vanilla and add in the eggs one at a time.

3. Using a metal spoon fold in the flours, bicarbonate of soda, cocoa and finally the buttermilk.

4. Stir the mixture until smooth.

5.Spoon the mixture into the prepared tin.

6. Bake for 40 minutes until a skewers comes out clean.

7 Cut through the centre of the cake horizontally and fill with cream.

8. Melt the chocolate and butter together in a bowl over simmering water.

9. Spread the chocolate over the top of the cake.

10. Sprinkle the almonds on top.

11. Serve with cream and strawberries.

12. Cut and enjoy the delicious chocolate cake made with all local ingredients!

Recipe By: Eileen Clancy