I made this cake because I found some frozen Guinness in my freezer. That's right, frozen Guinness. The last time we drank Guinness I had about a cup left over and, as I can't bare to throw good food/drink away, I put it in the freezer. I was probably thinking that the next time I wanted to make a beef stew, I could add it to give the stew that extra rich flavour. I'm pretty sure I wasn't thinking about putting it into a cake. But here I am, having cake for lunch instead of beef stew.
Guinness Chocolate Cake with Creme Fraiche Topping
For the Cake:
250g unsalted butter
75g cocoa, sifted
150ml creme fraiche
1 teaspoon vanilla bean paste
275g plain flour
2 teaspoons baking powder
350g caster sugar
For the Topping:
300ml creme fraiche
Make the Cake:
Preheat oven to 180 degrees C. Grease and line the base and sides of a 20cm round springform pan.
Place the butter and Guinness in a saucepan over low heat and add the cocoa. Cook, stirring until smooth and melted. Set aside to cool for 5-10 minutes.
Beat eggs, creme fraiche and vanilla in a large bowl with a wooden spoon. Add the melted butter mixture and stir to combine. Add the flour and baking powder, followed by the sugar. Spoon into prepared pan and bake for 1 hour and 15 minutes or until a skewer inserted into the centre of the cake comes out clean.
Cool in the pan for 15 minutes, then turn out and cool completely on a wire rack.
Make the Topping:
Combine creme fraiche and mascarpone in a bowl, whisk until softly whipped. Pile on top of the cake when ready
for lunch to serve.