Sunday, 22 June 2014

Recipe: Guinness cake with chocolate ganache and berries


The cake:
  • 10 ounces Guinness
  • 1/4 cup dark chocolate cocoa
  • 14 tbsp butter
  • 1 3/4 cups sugar
  • 2 eggs
  • 2/3 cup sour cream
  • 2 cups flour
  • 2 tsp baking soda

The ganache:
  • 10 oz dark chocolate
  • 1/2 cup heavy cream
  • 1 tbsp butter

The whipped cream and berries:
  • 2 cups fresh berries, washed
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 2 tbsp confectioners' sugar 

  1. Preheat oven to 350F. Line two 8-inch cake pans with parchment paper and liberally spray with cooking spray. Set aside.
  2. Heat Guinness, cocoa, and butter in a small saucepan and heat on medium heat, stirring occasionally, until the butter melts.
  3. Beat sugar, eggs, and sour cream in a bowl until combined. Add the Guinness mixture and stir to combine. Whisk in the flour and baking soda. Divide batter evenly among pans. Bake for 45 minutes, or until an inserted toothpick comes out clean. Cool on wire racks for 20-30 minutes before removing cakes from pans and allowing to cool completely on racks. (Cake layers can be made one day ahead of time. Once cooled completely, wrap well in plastic wrap and foil and store at room temperature).
  4. To make the ganache, set a glass bowl over a pot of simmering water. Add chopped chocolate, cream, and butter to the bowl and heat until butter and chocolate have melted. Set aside for 5-10 minutes.
  5. To make the whipped cream, beat heavy cream with confectioners' sugar and vanilla until stiff peaks form.
  6. To assemble the cake, place one layer on a cake stand or serving platter. Top with whipped cream and half of the berries. Add second cake layer and pour ganache over top cake layer. Finish with remaining berries. Serve cake slices with extra ganache.

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