Chocolate Guinness Cake with Irish Cream Ganache

Happy St. Patrick's Day. Any day that promotes the consumption of potatoes and Guinness is a day I'm happy to celebrate, to be sure, to be sure.



Chocolate Guinness Cake with Irish Cream Ganache
adapted from Nigella Lawson's Feast

For the Cake:
250ml Guinness
225g unsalted butter, plus extra melted butter for greasing
3/4 cup cocoa powder
300g cake flour
450g caster sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
2/3 cup full-cream Greek yoghurt

For the Irish Cream Ganache:
170g dark chocolate
3 tablespoons Bailey's Irish Cream
3 tablespoons cream

Make the Cake:
Preheat the oven to 180 degrees C. Generously grease a bundt pan with melted butter. Set aside

Place the Guinness and butter into a saucepan over a low-medium heat. Once the butter has melted, whisk in the cocoa powder until smooth. Set aside to cool slightly.

Put the flour, sugar, baking soda and salt into a a bowl and whisk to combine.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and yoghurt until just combined. With the mixer on low speed, add the Guinness mixture and beat until just combined. Add the flour mixture and beat until just combined. Pour the batter into the prepared pan and bake for 35 - 40 minutes until a skewer inserted into the centre of the cake comes out clean.

Leave the cake to cool completely in the pan before turning out and glazing with the ganache.

Make the Ganache:
Put all the ingredients into a small pan over low heat. Stir until the chocolate has melted. Drizzle the ganache over the cooled cake.