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the goods 4oz/ 110g unsalted butter 9oz / 250g dk brown sugar 2 eggs 3/4 cup guinness 2oz/ 55g cocoa 1 1/2 cups flour 2 tspns baking powder 4oz / 100g semisweet chocolate chunks heavy cream 4 oz extra chocolate to serve active time: 15 minutes total time: 1hr minutes you will need:
view the 'feeling green' newsletter which featured this recipe  | |||
| chocolate guinness cake
in a nostalgic mood, I was delighted to receive an e-mail from the lovely barb, who recommended this guinness and chocolate cake. the original recipe, by susan davidson, was published in 'the age' newspaper and I fiddled with it a bit (due largely to the fact that I was short a couple of ingredients...and I happened to have a slab of valrhona chocolate sitting around begging to be used) as soon as I started mixing it, I knew that it was going to be a stunner. it's velvety and strong. not too sweet. and nice and dark... and it's this simple: soften: 4oz/ 110g butter and cream with 9oz/ 250g dark brown sugar. beat in 2 eggs, one at a time mix: 3/4 cup guinness with 2oz/ 55g cocoa (the cocoa won't dissolve, so don't try too hard). in a separate bowl, combine 1 1/2 cups flour; 2 tspns baking powder and pinch salt. add 1/3 guinness mix and 1/3 flour mix to creamed butter and sugar, mix. add more flour and guinness, mix, add remaining flour and guinness pour into a buttered 9 inch cake pan. add 100g / 4oz valrhona semi-sweet chocolate chunks, pressing them down into the batter and bake in a pre heated oven (375f / 180c) for 40 minutes. cool for 5 minutes in the pan, then invert cake onto a wire rack and let it cool barb recommends serving this cake with heavy cream and shaved chocolate. I can't see why you wouldn't whip a little bit of whiskey into the cream...or marscapone...it's not really a breakfast dish, but a perfect left-over to get into with a strong cup of coffee as you reach for the aspirin and try to pry your tongue from the roof of your mouth | ||||