Rich chocolate cake with brown butter frosting

Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. Line two deep 20cm cake tins with baking paper. Mix together the flour, cocoa and baking powder in a bowl. Put the chocolate, sugar and Kerrygold salted butter in a pan with 100ml of water. Heat gently until smooth, then cool.

• step 2

  Scrape the cooled chocolate mixture into a bowl and gradually whisk in the eggs until combined, followed by the vanilla. Gradually whisk in the dry ingredients to make a smooth batter.

• step 3

  Divide equally between the cake tins, then bake for 30-35 mins or until a skewer poked into the middles comes out clean. Cool for 20 mins then turn out onto a cooling rack, top side down.

• step 4

  To make the frosting, put the butter in a small pan over a medium heat until melted – use a light coloured or silver pan so you can see the colour change. Keep cooking the butter, stirring now and again, until it begins to foam and sizzle. Wait until the butter turns golden brown and the milk solids on the bottom of the pan are toasted – it will smell nutty and rich. Immediately pour into a bowl to stop it cooking further. Let the butter cool, then put in the fridge for 1 hr or until cooled and set.

• step 5

  Scrape the butter into a bowl and briefly beat with electric beaters until it is a uniform colour (it would have separated on cooling). Add the icing sugar, bit by bit, along with a splash of milk until it’s fully combined – keep beating for 2-3 mins or until light and fluffy.

• step 6

  Turn the cakes the right way up and level off if the tops are domed – you don’t have to do this but it gives a neater finish. Sandwich the cakes together with a large spoonful of the frosting. Use the remaining frosting to cover the top and sides of the cake. Chill for 1 hr before slicing.