For the cake:

  • 2 eggs
  • 250ml Guinness
  • 250g unsalted butter
  • 2 tsp bicarbonate of soda
  • 350g caster sugar
  • 1/2 tsp fine salt
  • 150ml soured cream
  • 100g cocoa powder
  • 250g plain flour

For the ganache filling:

  • 150g dark chocolate, broken into small pieces
  • 150ml evaporated milk, hot
  • pinch of salt
  • 2 tbsp dark brown sugar

For the frosting:

  • 250g caster sugar
  • 600ml double cream, whipped to stiff peaks
  • pinch salt
  • 400g cream cheese
  • 1 tsp vanilla paste
  1. To the cake. Heat the guinness with the butter over a low heat until it’s just about all melted. Add the sugar and cocoa and whisk together until smooth. Remove from the heat and pour into a bowl. When cool enough, mix the sour cream with the eggs and add to the mix. Whisk together then add the flour and bicarbonate of soda. Combine until smooth. Pour into two lined 7″ baking tins. Bake for 35 minutes at 180°C. Remove from the tins and cool the cakes on a wire rack.
  2. Meanwhile, make the ganache. Put the chocolate in a bowl with the sugar and the salt. Pour over the hot milk, leave to stand for 1 minute then whisk together until thick and smooth. Leave to cool for 30 minutes (while the cakes cool). Spoon the ganache all over one cake, then top with the second. Press down a little.
  3. Whip together the cream cheese, the sugar, salt and vanilla for the frosting. Fold through the whipped cream. Top your cake!
  4. DIG IN!
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Guinness Chocolate Fudge Cake

Ingredients

Instructions

Guinness Chocolate Fudge Cake

What You’ll Need:

For the cake:

  • 2 eggs
  • 250ml Guinness
  • 250g unsalted butter
  • 2 tsp bicarbonate of soda
  • 350g caster sugar
  • 1/2 tsp fine salt
  • 150ml soured cream
  • 100g cocoa powder
  • 250g plain flour

For the ganache filling:

  • 150g dark chocolate, broken into small pieces
  • 150ml evaporated milk, hot
  • pinch of salt
  • 2 tbsp dark brown sugar

For the frosting:

  • 250g caster sugar
  • 600ml double cream, whipped to stiff peaks
  • pinch salt
  • 400g cream cheese
  • 1 tsp vanilla paste

How You Make It:

  1. To the cake. Heat the guinness with the butter over a low heat until it’s just about all melted. Add the sugar and cocoa and whisk together until smooth. Remove from the heat and pour into a bowl. When cool enough, mix the sour cream with the eggs and add to the mix. Whisk together then add the flour and bicarbonate of soda. Combine until smooth. Pour into two lined 7″ baking tins. Bake for 35 minutes at 180°C. Remove from the tins and cool the cakes on a wire rack.
  2. Meanwhile, make the ganache. Put the chocolate in a bowl with the sugar and the salt. Pour over the hot milk, leave to stand for 1 minute then whisk together until thick and smooth. Leave to cool for 30 minutes (while the cakes cool). Spoon the ganache all over one cake, then top with the second. Press down a little.
  3. Whip together the cream cheese, the sugar, salt and vanilla for the frosting. Fold through the whipped cream. Top your cake!
  4. DIG IN!

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