Busy Day Filming

We had such a great day here last week at Ballyknocken House & Cookery School filming with Gabe Saglie senior editor at Travelzoo.
The rain held off and the sun came out as we filmed in our herb garden. I made some really tasty dishes including this Chocolate Beetroot & Guinness cake

                       

If you would like to recreate this delicious cake the recipe is below. Enjoy xx
Special thanks to @failteireland_intmedia @tourismireland @tourismirelanduspr

Chocolate Beetroot Cake

Serves 12

  • 200g softened butter
  • 250g soft brown sugar
  • 3 eggs, beaten together with a whisk
  • 350g plain flour
  • ½ tsp baking powder
  • 2 tsp bicarbonate of soda
  • 100g cocoa powder
  • Pinch of salt
  • 100g pureed beetroot
  • 200ml Guinness (you may need a little more)

Filling

  • 200ml whipped cream
  • 3 tbsp icing sugar
    1 orange, zest only

 For the ganache topping

  • 300ml cream
  • 300g dark chocolate
  • 1 tsp honey
  • Cocoa powder, to dust
  • 150g fresh raspberries, to decorate

Preheat the oven to 180°C/ Fan 160°C / gas 4. Line the base with parchment and brush the sides with melted butter of a 23cm springform tin.

To prepare the cake, cream the butter and sugar together until soft and fluffy.
Slowly beat in the eggs, a little at a time.
Sift the flour, baking powder, bicarbonate of soda, cocoa and a pinch of salt into a medium bowl.
Carefully fold the flour and beetroot into the egg mixture until smooth and creamy.
Slowly add enough Guinness, whisking the mixture to form a cake batter that is lump free. Be careful not to whisk too much.
Using a spatula, pour into the prepared tin and place into the preheated oven and bake for about 40 to 45 minutes until well risen and firm on top and the skewer comes out clean.

Leave in the tin to cool for 15 minutes.
Turn cake out onto cooling rack to cool completely before decorating.

To make the ganache, place the cream into a saucepan and bring to a gentle simmer. Remove from heat and stir in the chocolate and honey, whisk until smooth and shiny.
Leave to cool – this could take an hour or two.
For the filling, combine all the ingredients and set aside.
Using a breadknife slice the cake lengthways in two.
Place on a cake stand. Spoon 4 tablespoons of ganache into a small saucepan and then spread the rest of the ganache over the cake followed by the whipped cream. Sandwich the other layer on top.
Gently heat the ganache in the saucepan so that it can be drizzle over the top.
Dust the top of the cake. Drizzle over the ganache.
Arrange the raspberries on top.

 

February & Valentine's Day

Well January was certainly a fast month for us here at Ballyknocken House & Cookery School!
We were busy with Private parties and Hen parties and delighted to see a full house at our classes.

It’s coming up to Valentine’s Day and what better way to be in the good books than to treat that special someone to a romantic break to Ballyknocken House.
We have fabulous romantic packages at Ballyknocken House including a Mountain Top Picnic with overnight stay and why not take in our Delicious Italy class too! Log onto www.ballyknocken.ie for more info.

Speaking of romance we had a great time at The Bride of the Year show at the RDS. Speaking to all the brides-to-be about our Hen Party & Activity packages. The idea of being able to book Ballyknocken exclusively really appealed to everyone and taking part in Sheep Herding as an activity really turned a few heads!!!!

So as it is Valentine’s Day in a couple of weeks I’d like to share my recipe for Orange Caramel Drip Cake. It is delicious and sinful but totally acceptable for this romantic time of year! Find it in my 'Recipes'.

I hope you all have a great month and a lovely Valentine’s Day. Keep an eye on both my website and www.ballyknocken.ie for more tips and recipes.

Fine foodCatherine FilvioGood living

Contact

Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
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