Triple Chocolate Irish Cream Loaf Cake

Thursday, October 12, 2017

This week's blog is from guest bloggers Lisa Riedl and Anna Schaber from Garnish with Lemon. Lisa and Anna love to entertain and started their blog after years of friends hounding them for recipes and seeking advice about what to serve at parties. Their no-nonsense approach to entertaining has been featured in The Huffington Post, The Kitchn, Today.com and BuzzFeed. Lisa and Anna reside in the Minneapolis-St. Paul area, home to Juicy Lucys, the Mall of America and lots and lots of lakes.

Why choose between dessert and an after-dinner drink when you can have both? This luscious Triple Chocolate Irish Cream Loaf Cake contains a generous pour of Kerrygold Irish Cream Liqueur, a blend of natural Irish cream, real chocolate and oak-aged Irish whiskey. The result? A memorable post-dinner indulgence. 

You definitely need to be a chocolate fan to enjoy this Triple Chocolate Irish Cream Loaf Cake, but if you are a fellow chocoholic, you’re in for a real treat. This loaf cake starts off with dark cocoa to give it a rich color and strong flavor. A few stir-ins, including dark chocolate chunks and Kerrygold Irish Cream Liqueur, adding to the chocolate bounty. The final splash of decadence is a generous pour of chocolate ganache-like frosting on top of the loaf cake. 

This Triple Chocolate Irish Cream Loaf Cake freezes well (sans frosting), so whip up a few batches and pop them in the freezer for the holidays. Or freeze individual slices and pull one out to reward yourself after a long day. Might I suggest a glass of Kerrygold Irish Cream Liqueur to round out your indulgence?

Triple Chocolate Irish Cream Loaf Cake Header 1

Triple Chocolate Irish Cream Loaf Cake
Ingredients:

Cake:

1 ¾ cups flour

½ cup dark cocoa powder

½ teaspoon baking powder

½ teaspoon baking soda

½ cup granulated sugar

½ cup packed brown sugar

½ cup Kerrygold Unsalted Butter, softened

2 eggs

½ cup whole milk

½ cup Kerrygold Irish Cream Liqueur

1 teaspoon vanilla extract

1 cup chocolate chunks

Frosting:

3 tablespoons dark cocoa powder

1 cup powdered sugar, sifted

2 tablespoons Kerrygold Unsalted Butter, melted

4-5 tablespoons Kerrygold Irish Cream Liqueur

Directions:

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.