Chocolate Guinness Cake with Brown Butter Guinness Cream Che

• 총 시간: 1 hour 50 minutes

재료

250ml Guinness

250g unsalted butter

75g cocoa powder

200g light brown sugar

200g caster sugar

1 tbsp instant coffee powder

150g natural yoghurt

2 large eggs

1 tablespoon vanilla extract

275g plain flour

2 tsp baking soda

Pinch of salt

Icing

200g cream cheese

125g unsalted butter

125g icing sugar

Teaspoon vanilla extract

For a loaf cake just half everything!!

방향

Preheat the oven to 160°C fan oven and butter and line a 9 inch springform tin.

Pour the Guinness into a large saucepan, and add the butter in slices. Heat until the butter has melted.

Remove the pan from the heat and whisk in sugar, cocoa powder and coffee. I forgot this step in my voiceover 🫠

In a separate bowl, whisk the eggs, yoghurt and vanilla extract together. Whisk into the saucepan mix.

Finally, sieve in the flour, baking soda and salt.

Pour the batter into the tin and bake for 50 minutes. Do not open the oven door during this time. Check doneness by inserting a skewer into the centre — if there’s wet batter on the skewer, put it back in until you reach the 1 hour mark.

Leave the cake to cool completely in its tin, on a cooling rack. Note that this takes a while and your cake needs to be completely cooled before you ice it.

For the icing, cream the butter for a few minutes til soft and light. Then gradually add the icing sugar over a few minutes. Last add the cream cheese and vanilla extract and beat for a few more minutes.