Chocolate Guinness Cake with a White chocolate Froth.
Now this is a proper chocolate cake! A rich dark chocolate sponge that gives a kick of cocoa followed by a silky soft white chocolate froth to contrast. A perfect marriage of flavours :O)
It may look small but it is 19cm in diameter, it's just that it's quite a deep cake. The froth on top adds to it's height too, making it look more like a cube..... and a stunning cube at that!
If you have strange issues with cube like cakes you can bake it in a bigger cake tin, thus making it thinner... (wimps!)
Just realised that I blogged about drinking Guinness the other week... and now currently finishing of the bottle from baking the cake "Waste not want not!" well it's full of iron - must be good for me :O)
Anyho here is the recipe :o)
125g Stork Marg (makes tastier cakes + is healthier than butter)
250g Light Muscovado Sugar
175g Plain flour
50g Cocoa Powder (extra for dusting)
half tspn Baking Powder
1 tspn Bicarb-of-soda
3 Eggs, beaten
200ml Guinness (see you do need to finish the rest off!)
White Froth:
200ml Double cream
200g White choc (plus extra for curls)
Preheat the oven to 160oc
Grease 19cm loose bottom cake tin & line the bottom with parchment.
Cream the butter and sugar together, so it's an even consistancy. Then in a seperate bowl sift all the dry ingredients together. Have your measured out Guinness and beaten eggs to hand....
Gradually beat in alternative spoonfuls of the Dry ingredients, Guinness & egg into the sugar/butter mixture.
Spoon into your cake tin & bake in the oven for 55minutes. At this point check your cake, by inserting a skewer into the cake. If it comes out clean it's ready. I had to pop it back in for another 10mins (all depends on your oven).
Once ready, leave in the tin for 10mins before popping out onto a wire rack (remove the parchment paper) to completely cool.
Bring on the froth!
Put half the cream into a pan and bring to the boil. Take off the heat and drop in the chopped white chocolate - Leave for 10mins - then stir - then pop into the fridge & chill for 15mins.
Take the other half of the cream & whip up! Add the white choc mixture & whip up again - Then chill for 15min again. Phew... Now you can spread the 'beautiful' mixture onto your cake & decorate.
Use a veggie peeler to make the curls & a small amount of cocoa to dust.
"To be sure, to be sure" this cake is always a hit!
Guinness cake with additional white choc curls & cocoa powder... YUM!
