Chocolate Guinness Cake

55 mins
Serves 1
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Directions

  1. 1Combine Guinness and butter in a saucepan over medium-low heat until butter melts. Remove from heat, add cocoa powder and caster sugar, and whisk until blended.
  2. 2Combine Guinness and butter in a saucepan over medium-low heat until butter melts. Remove from heat, add cocoa powder and caster sugar, and whisk until blended.
  3. 3Combine Guinness and butter in a saucepan over medium-low heat until butter melts. Remove from heat, add cocoa powder and caster sugar, and whisk until blended.
  4. 4Combine all cake ingredients and bake at 160°C for 55-60 minutes or until a skewer inserted comes out clean.
  5. 5Combine all cake ingredients and bake at 160°C for 55-60 minutes or until a skewer inserted comes out clean.
  6. 6Combine all cake ingredients and bake at 160°C for 55-60 minutes or until a skewer inserted comes out clean.
  7. 7Let cake cool completely in the pan on a wire rack.
  8. 8Let cake cool completely in the pan on a wire rack.
  9. 9Let cake cool completely in the pan on a wire rack.
  10. 10Beat together icing sugar, Mascapone, double cream, vanilla extract and a pinch of salt in a stand mixer until thick and creamy.
  11. 11Beat together icing sugar, Mascapone, double cream, vanilla extract and a pinch of salt in a stand mixer until thick and creamy.
  12. 12Beat together icing sugar, Mascapone, double cream, vanilla extract and a pinch of salt in a stand mixer until thick and creamy.
  13. 13Frost the cooled cake with the cream cheese frosting, making it resemble the head of a Guinness.
  14. 14Frost the cooled cake with the cream cheese frosting, making it resemble the head of a Guinness.
  15. 15Frost the cooled cake with the cream cheese frosting, making it resemble the head of a Guinness.

Ingredients

  • 240 ml Guinness stout
  • 240 ml Guinness stout
  • 240 ml Guinness stout
  • 140 g salted butter
  • 140 g salted butter
  • 140 g salted butter
  • 70 g cocoa powder
  • 70 g cocoa powder
  • 70 g cocoa powder
  • 2 Tbsp Black Cocoa Powder
  • 2 Tbsp Black Cocoa Powder
  • 2 Tbsp Black Cocoa Powder
  • 300 g Dark Brown Sugar
  • 300 g Dark Brown Sugar
  • 300 g Dark Brown Sugar
  • 55 g Golden Caster Sugar
  • 55 g Golden Caster Sugar
  • 55 g Golden Caster Sugar
  • 180 ml sour cream of crème fraiche
  • 180 ml sour cream of crème fraiche
  • 180 ml sour cream of crème fraiche
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 4 g Flaked Salt
  • 4 g Flaked Salt
  • 4 g Flaked Salt
  • 2 Tbsp vanilla extract
  • 2 Tbsp vanilla extract
  • 2 Tbsp vanilla extract
  • 250 g plain flour
  • 250 g plain flour
  • 250 g plain flour
  • 2.5 tsp baking powder
  • 2.5 tsp baking powder
  • 2.5 tsp baking powder
  • 140 g icing sugar
  • 140 g icing sugar
  • 140 g icing sugar
  • 300 g Mascapone
  • 300 g Mascapone
  • 300 g Mascapone
  • 200 ml double cream
  • 200 ml double cream
  • 200 ml double cream
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Vanilla Extract
  • 1 Pinch salt
  • 1 Pinch salt
  • 1 Pinch salt

Equipment

large saucepanwhisk23cm cake tinwire rackstand mixer with beater attachmentspatula