If your house is anything like ours..it is literally bursting at the seams with Chocolate!!
I have a lovely recipe for leftover chocolate…for adults only 🙂
Chocolate Guinness Cake
Serves 8 – 12
225g butter, at room temperature
550g soft brown sugar
4 eggs, beaten
350g plain flour
½ tsp baking powder
2 tsp bicarbonate of soda
100g cocoa powder
1 x 440ml can of Guinness
Ganache filling and topping
250ml single cream
250g dark chocolate or milk chocolate (whatever is left over, can be melted down)
250g fresh raspberries or strawberries
Preheat the oven to 180C / Gas 4.
Line and grease 2 round 25cm cake tins.
Cream the butter and sugar together until soft and fluffy.
Slowly beat in the eggs, a little at a time.
Mix the flour, baking powder, bicarbonate of soda, cocoa and a pinch of salt and sift
over the creamed mixture.
Gently whisk together until it is smooth and creamy.
Slowly add the Guinness, whisking continuously until the mixture is lump free.
Divide equally between the tins.
Place into the preheated oven and bake for 45 – 50 minutes until well risen and firm on top and the skewer comes out clean.
Leave in tins to cool for 10 minutes.
Turn cakes out onto cooling rack.
To make ganache
Put the cream into a saucepan and bring to a gentle simmer. Remove from heat and stir in chocolate, whisk until smooth and shiny.
Leave to cool for 15 minutes.
Sandwich the cake together with a quarter of the chocolate ganache.
Using a palette knife cover the top and sides with the rest of the ganache.
Top with the raspberries or strawberries.
Sit back and enjoy with a nice cuppa.