Recipes

Guinness cake

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Ingredients

Guinness cake:

250g salted butter, cubed
250ml Guinness/stout
100g cocoa powder
400g caster sugar
2 large eggs
150ml sour cream
1tbsp vanilla extract
250g plain flour, sifted
12.5ml (21/2 tsp) bicarbonate of soda

For the Irish Whiskey ganache

170ml Extra Thick Cream
250g finely chopped dark chocolate 70% Cocoa solids
50g unsalted Butter
2 teaspoons whiskey (I prefer Jamesons)

For the peanut butter mix

250g peanut butter, smooth
8 tbsp of water

For the Irish cream icing

100g salted butter at room temp
750g icing sugar, sifted
6 tablespoons Irish Cream Liquor
300g cream cheese

*2x 23cm (9inch) spring form tins greased and lined with parchment
*Oven Preheated to 180 degrees

Method

  1. Preheat oven to 180c. Grease and line 2x 23cm (9inch) spring form tins.
  2. Place the butter and Guinness in a large pan on a medium heat and stir until melted. Add the cocoa powder and caster sugar and stir together.
  3. Whisk the eggs, sour cream and vanilla extract and then add to the batter
  4. Finally mix in the sifted plain flour and bicarbonate
  5. Split the mixture evenly between two tins and bake at 180c for 35 minutes
  6. Allow to cool in the tins – then remove and wrap in clingfilm and transfer to the fridge for a couple of hours to firm up

For the Irish Whiskey ganache

Warm the cream in a pan on a medium heat. Before it boils add the chocolate, butter and whiskey. Mix until smooth and transfer to a bowl to cool.

For the Peanut Butter mixture Mix the peanut butter with the water to make it a more spreadable consistency so it doesn’t tear the damp cake apart.

For the Irish cream icing Cream the butter and 200g icing sugar together until fluffy, add the remaining icing sugar and the Irish cream liquor one tablespoon at a time and mix to combine. Finally gradually mix in the cream cheese to make a smooth creamy icing.

To assemble the cake

Remove the cakes from the fridge and slice horizontally, place your first base on a cake stand – apply a thin layer of the peanut mix and then the ganache and then a layer of the Irish cream Icing and repeat twice more. Do not apply the peanut mix to the top layer just Ice with a thick layer of the Irish cream Icing.

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