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Guinness and Chocolate Cake
Ingredients
| For the cake: | |
| 225 g | unsalted butter, softened |
| 225 g | dark brown soft sugar |
| 4 large | eggs, beaten |
| 275 g | self-raising flour, sifted |
| 4 tbsp | cocoa powder |
| 1 pinch(es) | salt, generous |
| 1 tsp | baking powder |
| 125 ml | Guinness |
| For the filling: | |
| 75 g | unsalted butter, softened |
| 75 g | icing sugar |
| 75 g | dark brown soft sugar |
| 2 tbsp | cocoa powder |
| 2 tbsp | Guinness, or more to taste |
| For the topping: | |
| 150 g | plain chocolate, roughly broken into small pieces |
| 75 ml | sour cream |
| 75 ml | double cream |
| 4 tbsp | dark brown soft sugar |
Method
Preparation time: ca. 45 min / Grade of difficulty: medium / Calories per portion: n/a
Preheat oven to Gas Mark 5, 190ºC, 375ºF. Grease 2 cake tins of 8-9 inch, 20-22 cm.
To make the cake:
Cream the butter and sugar together in a bowl until fluffy. Because of the coarseness of the sugar, you may prefer to use an electric hand mixer. Add the eggs in several stages, beating after each. If the mixture appears to curdle, add a little flour.
Fold in the remaining flour, the cocoa and baking powder and slowly add the Guinness while mixing the ingredients together. Spoon into tins and level tops.
Bake for about 30 minutes or until the cakes are just leaving the sides of the tins. Check with a skewer inserted into the centre if done.
Allow to cool in tins for about 10 minutes and then transfer to a wire rack to cool completely.
To make the filling:
Cream butter and sugars until fluffy. Add cocoa and Guinness and beat thoroughly. Spread on one of the cooled cakes after levelling the surface, if required.
To make the icing:
Placethe ingredients into a bowl placed over a pan of simmering water and allow the chocolate to melt whilst stirring to mix. Stir well to combine, remove from heat and allow to cool and thicken.
Spread on the other cake with the aid of a spatula or palette knife. Place this cake on top of the other.
Slice to serve, with fresh coffee.
About this recipe:
I recently was given this recipe by a friend's sister and she believes it to be Irish or Irish-American
To make the cake:
Cream the butter and sugar together in a bowl until fluffy. Because of the coarseness of the sugar, you may prefer to use an electric hand mixer. Add the eggs in several stages, beating after each. If the mixture appears to curdle, add a little flour.
Fold in the remaining flour, the cocoa and baking powder and slowly add the Guinness while mixing the ingredients together. Spoon into tins and level tops.
Bake for about 30 minutes or until the cakes are just leaving the sides of the tins. Check with a skewer inserted into the centre if done.
Allow to cool in tins for about 10 minutes and then transfer to a wire rack to cool completely.
To make the filling:
Cream butter and sugars until fluffy. Add cocoa and Guinness and beat thoroughly. Spread on one of the cooled cakes after levelling the surface, if required.
To make the icing:
Placethe ingredients into a bowl placed over a pan of simmering water and allow the chocolate to melt whilst stirring to mix. Stir well to combine, remove from heat and allow to cool and thicken.
Spread on the other cake with the aid of a spatula or palette knife. Place this cake on top of the other.
Slice to serve, with fresh coffee.
About this recipe:
I recently was given this recipe by a friend's sister and she believes it to be Irish or Irish-American
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