Saturday, 30 July 2011

Grown-Ups Only Chocolate Guinness Cake


So the Summer holidays have begun. For parents that means 6 weeks of fussing over the kids, trying to keep them entertained whilst trying to stay sane at the same time! Even if you don’t have children it’s a time where that peaceful afternoon cinema date now feels like a trip to the playground, walks in the park mean dodging random hurtling footballs and Frisbees and a quiet cappuccino in the coffee shop is interrupted by a barrage of pushchairs, crying babies and toddlers throwing tantrums.

So when you finally get some “me” time, why not enjoy a grown-up treat with this delicious chocolate Guinness cake. A perfect combination of rich dark chocolate and smooth velvety Irish stout, it’s a moist, fudgey, chocolaty cake that’s definitely for adults only. So cut a thick slice, sit down, put your feet up, enjoy this grown-up treat and savour the peace and quiet…until tomorrow that is…

 



Grown-Ups Only Chocolate Guinness Cake

Ingredients

250ml stout, Guinness or another brand is fine
250g unsalted butter
75g cocoa
400g caster sugar
150ml sour cream
2 eggs
1tbsp vanilla extract
165g plain flour, sifted
110g self raising flour, sifted
2 tsp bicarbonate of soda

5tsp icing sugar
250g white marzipan
100g dark chocolate, melted

Preheat the oven to 180C/gas 4. Line a round cake tin with baking paper and grease lightly with butter.

Put a large saucepan over a low heat and pour in the stout. Add the butter to the pan and heat until the butter has melted. Remove from the heat and add the cocoa powder and sugar and whisk until well combined, leave to one side.

In a small bowl beat the sour cream, eggs and vanilla together until smooth and creamy. Pour the egg mixture into the stout mixture and mix lightly until just combined. Add both the sifted flours and bicarbonate of soda and whisk until everything has come together into a smooth batter.

Pour the mixture into the prepared tin and bake in the oven for 45 minutes to 1 hour. When ready remove from the oven and leave to cool in the tin until completely cold.  Place the cake in the fridge to firm a little whilst you prepare the topping.

Place the icing sugar in a small bowl and add a little water, just a few drops at a time, to make a small amount of thick icing, leave to one side.  Lightly dust a surface and a rolling pin with icing sugar and roll out the marzipan, keeping the shape round and the thickness of a £1 coin.

Place the base of your cake tin over the marzipan and use a sharp knife to cut around the circle.  Using a pallette knife spread the icing thinly over the marzipan circle ensuring it is completely covered.  Remove the cake from the fridge and carefully place the marzipan circle, icing side down, on top of the cake.

Pour the melted dark chocolate into a piping bag with a thin nozzle and drizzle the chocolate in a zig zag motion over the marzipan topped cake.  Allow the chocolate to set before cutting into slices and serving.

Belle’s Top Tip
Although Guinness doesn’t contain animal product, the production of it does use animal product so you may wish to choose a different brand of stout to keep this cake completely veggie friendly. I like to use D’Arcy’s Dublin Stout which is vegetarian and available in stores such as Odd Bins in the UK, but ask at your local off licence/liquor store if you’re unsure.