225g butter, softened
350g brown sugar
4 large eggs, lightly beaten
225g plain flour
½ tsp baking powder
2 tsp bicarbonate of soda
400ml Guinness beer
100g NOMU Cocoa Powder
GANACHE TOPPING:
200g dark or white chocolate, finely chopped
200ml fresh cream
15g cold cubed butter
Preheat your oven to 180°C, and butter and line a 20-25cm cake tin with greaseproof paper.
Cream the butter and sugar with an electric mixer for a few minutes until pale and creamy. Slowly add the beaten eggs, mixing well to incorporate.
Sift together the flour, baking powder and bicarb in a separate bowl.
Stir the Cocoa Powder into the Guinness. (Strange I know, but trust me!)
Bit by bit, alternating between the two, add the flour and the stout mixture to the egg mixture, mixing well until completely combined to form a batter. Spoon into the prepared tin and bake for 1 – 1 ¼ hours or until a skewer inserted in the centre comes out fairly clean. The top will begin to crack but the cake should still be moist inside.
Remove from the oven and leave to rest for 10 minutes before turning out on a wire rack to cool.
For the ganache, place the cream and chocolate in a bowl over a pot of simmering water and gently heat, stirring occasionally, until all the chocolate has melted. Remove from the heat and whisk in the chilled butter.
Once the cake is completely cooled, drizzle over the ganache. Serve with fresh berries, berry coulis, slow-roasted caramelized quinces, or even homemade vanilla bean ice cream.
225g butter, softened
350g brown sugar
4 large eggs, lightly beaten
225g plain flour
½ tsp baking powder
2 tsp bicarbonate of soda
400ml Guinness beer
100g NOMU Cocoa Powder
GANACHE TOPPING:
200g dark or white chocolate, finely chopped
200ml fresh cream
15g cold cubed butter
Preheat your oven to 180°C, and butter and line a 20-25cm cake tin with greaseproof paper.
Cream the butter and sugar with an electric mixer for a few minutes until pale and creamy. Slowly add the beaten eggs, mixing well to incorporate.
Sift together the flour, baking powder and bicarb in a separate bowl.
Stir the Cocoa Powder into the Guinness. (Strange I know, but trust me!)
Bit by bit, alternating between the two, add the flour and the stout mixture to the egg mixture, mixing well until completely combined to form a batter. Spoon into the prepared tin and bake for 1 – 1 ¼ hours or until a skewer inserted in the centre comes out fairly clean. The top will begin to crack but the cake should still be moist inside.
Remove from the oven and leave to rest for 10 minutes before turning out on a wire rack to cool.
For the ganache, place the cream and chocolate in a bowl over a pot of simmering water and gently heat, stirring occasionally, until all the chocolate has melted. Remove from the heat and whisk in the chilled butter.
Once the cake is completely cooled, drizzle over the ganache. Serve with fresh berries, berry coulis, slow-roasted caramelized quinces, or even homemade vanilla bean ice cream.
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41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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