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Chocolate and Guinness cake
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Indulge in rich chocolate cake infused with Guinness for a decadent caramel flavor. Make ahead up to 2 days.
Ingredients:
  • 250g dark chocolate (58 -70% cocoa solids), chopped
  • 250g dark muscovado (see note) or dark brown sugar
  • 60g butter, chopped
  • 60ml (1/4 cup) vegetable oil
  • 200ml Guinness
  • 6.60 gm vanilla extract
  • 3 eggs, separated
  • 100ml buttermilk
  • 100g ground almonds
  • 1.25 gm bicarbonate of soda
  • 250g dark chocolate (70% cocoa solids), chopped
  • 150g unsalted butter, chopped
  • 80ml (1/3 cup) pouring cream
  • 40.00 ml brandy
  • 75g raisins, torn in half
  • 50g shortbread biscuits, cut into small cubes
  • 250ml (1 cup) pouring cream
  • 350g milk chocolate, chopped
Instructions:
  • Preheat the oven to 180°C and prepare a 26cm springform tin by greasing it. Create a paper collar by cutting a length of baking paper to wrap around the tin, folding it in 3 with a 2cm overlap, then cutting slits into the overlap at 1cm intervals to form a fringe. Fit the paper collar into the tin so the fringed part sits flat on the base. Finally, cut a round of baking paper to fit over the base.
  • Combine chocolate, sugar, butter, oil, Guinness, and vanilla in a saucepan over medium heat, stirring until smooth. Remove from heat and whisk in egg yolks and buttermilk. Sift dry ingredients over the mixture and whisk until just combined. In a separate bowl, use an electric mixer to whip egg whites to soft peaks, then gently fold them into the chocolate mixture. Pour the batter into a prepared tin and bake for 20 minutes uncovered, then cover and bake for an additional 30 minutes or until a cake tester inserted in the center comes out with moist crumbs. Let the cake cool in the tin for 20 minutes, then invert onto a wire rack to cool completely.
  • Prepare the filling by gently melting chocolate, butter, and cream in a bowl over simmering water until smooth. Let it sit for 15 minutes to slightly thicken. Mix brandy and raisins and keep aside. Cut the cooled cake into 3 layers. Start by placing one layer on a plate, spread half of the filling, and sprinkle half of the soaked raisins and shortbread. Repeat with the next layer, filling, raisins, and shortbread, finishing with the third cake layer on top. Chill in the refrigerator.
  • In a small pan, bring cream to a boil. Remove from heat, add chocolate, and stir until smooth. Place the pan over a bowl of iced water and continue stirring until the mixture reaches the consistency of double cream. Spread the mixture over the top and sides of the cake, then refrigerate for several hours to set. Before serving, allow the cake to come to room temperature.

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