Chocolate and Guinness cake.
Ingredients for the choux pastry
125g. unsalted butter,plus extra for greasing
100ml. Guinness
40g. cocoa powder
200g. light brown sugar
100ml. whole milk
2 large eggs
175g. plain flower
3/4 tsp bicarbonate of soda
1. milk or dark chocolate bar for decoration
For cream cheese frosting
100g soft unsalted butter.
200g icing sugar.
100g full-fat cream cheese.
1 tsp vanilla been paste or extract.
Step by Step
Preheat the oven to 180c, fan 160c, Gas 4. Lightly butter a 2lb/900g. loaf tin that measures about 20cm x 9cm. x 8cm. deep and line with a strip of baking paper so that the excess hangs over the sides of the tin (this will make removing easier).
Put the butter into a pan and place over a medium heat until melted. Remove from heat and add the Guinness and cocoa powder, whisking together until smooth. Whisk the sugar, milk and eggs into the Guinness mixture.
In a bowl, mix together the flour, bicarbonate of soda and 1/4 teaspoon salt. Add the Guinness mixture and whisk briefly until smooth and combined. Pour the mixture into the prepared loaf tin and bake in the pre-heated oven for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the tin for about 15 minutes before carefully lifting out; cool on a wire rack.
To make the frosting, put the butter into a medium bowl and using an electric mixer beat until smooth and creamy. Add the sugar in 3 stages, mixing until combined. Once all of the sugar has been added, beat in on high speed until light and fluffy. Add the cream cheese and vanilla and beat until fully combined (if you beat too long the frosting will become loose).
To decorate, spread the frosting over the top of the cooled cake and finish with some chocolate shaving – make these by running a flat bladed vegetable knife peeler along the chocolate bar.
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