19 March 2013

Chocolate Guinness Cake

Last sunday I did the famous Guinness Cake, it was just an excuse for Saint Patrick, we did not celebrated it but I had to prepare something since we had visitors in the afternoon and that was a succes choice. I don't want to test with this recipe so I used Nigella Lawson one for the sponge but this time I changed the topping. I used mascarpone instead cream cheese and I added ginger and  vanilla to the cream and the result is lovely.
If you never tasted this cake you have to know it doesn't taste as Guinness beer, so don't worry if you don't like this beer. All the alcohol is gonne before the baking, since it is necessary to boil it in a pan, so it's make this cake also suitable for children.

INGREDIENTS makes a 23 cm tin
Sponge: (by Nigella Lawson)
250 ml Guinness
250 g unsalted butter
75 g dutch cocoa powder
400 g caster sugar
140 ml sour cream
2 medium eggs
1 tablespoon vanilla extract
275 g plain flour
2,5 teaspoon bicarbonate of soda

For de topping:
250 g mascarpone cheese
125 ml whipped cream
1 stem ginger ball (the type in syrup)
80 g icing sugar
1/2 teaspoon vanilla sugar

Preheat the ovet to 180ยบ.
Pour the Guinness into a large saucepan with the cubed butter and heat until butter is melted. Whisk in the cocoa and the sugar. In a separate bowl beat the sour cream with the eggs and vanilla and then pur into the mixture and finally add the flour and the bicarbonate.
Pour the mixture in a greased tin and bak for 45-60 minutes. Leave to cool completely in the tin on a cooling rack.

Using a hand whisk beat the mascarpone with the icing sugar, do not over stir, otherwise the mascarpone may split and become grany. Add the ginger finely chopped. In a separate bowl beat the cream with an electric whisk until it forms peaks. Add the cream into the mixture and stir using an spatula gently until well combined.

Top with using an spatula creating the frothy top of the famous pint.

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