With St. Patrick’s Day just around the corner, I’ve been thinking of quintessential Irish flavours to draw some inspiration from, and none says “The Emerald Isle” quite like the classic taste of Guinness. And the best thing about Guinness (in my opinion) is that it naturally enhances the chocolatey-ness of chocolate! That’s why I love this cake so much! It’s rich and dense and completely satisfies my inner chocoholic. Be sure to watch the timing on this one – you don’t want to over bake it – be sure to pull it out of the oven the minute the centre has set. Cool completely before adding whip cream and serving.
- 250 ml Guinness (not ale or any other beer it has to be Guinness)
- 250 grams unsalted butter
- 75 grams dark cocoa powder
- 400 grams sugar
- 142 ml greek yogurt 3 – 5%
- 2 large eggs
- 1 tablespoon vanilla
- 275 grams flour
- 2 ½ teaspoons baking soda
- 150 grams icing sugar
- 125 ml heavy cream
Preheat the oven to 350ºF, and butter and line a 9 inch spring form pan.
In a large saucepan heat the Guinness and butter together until the butter has melted. Whisk the cocoa and sugar together in a mixing bowl and add to the Guinness. Mix the yogurt, eggs and vanilla together in a mixing bowl and pour into the Guinness mixture. Stir the flour and baking soda together and add this as well to the Guinness mixture.
Pour the cake batter into the prepared spring form pan and bake for 45 – 60 mins. Leave to cool completely on a cooling rack. Remove from the spring form pan and place on a large round serving platter or cake stand.
Lightly whip the cream to soft peaks, sift in the icing sugar and whip to combine. Mound the cream on top of the cake. Dust each serving with a little cocoa. Enjoy!Pin It