Baking Dessert

Guinness chocolate cake with creme fraiche topping

Name: Guinness chocolate cake recipe with creme fraiche topping
Ingredients: 250g unsalted butter; 1 cup (250ml) Guinness or other dark beer; 75g cocoa, sifted; 2 eggs; 150ml creme fraiche; 1 tbs vanilla extract; 275g plain flour; 2 tsp baking powder; 350g caster sugar; 300ml creme fraiche; 1/4 cup (65g) mascarpone

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How do you add to perfection? By adding booze, of course. This rich chocolate cake is given extra kick with the addition of Guinness, and then balanced out perfectly with a smooth and creamy creme fraiche and mascarpone frosting.

250g unsalted butter
1 cup (250ml) Guinness or other dark beer
75g cocoa, sifted
2 eggs
150ml creme fraiche
1 tbs vanilla extract
275g plain flour
2 tsp baking powder
350g caster sugar

Topping

300ml creme fraiche
1/4 cup (65g) mascarpone

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease and line the base and sides of a 20cm round springform pan. Place butter and Guinness in a saucepan over low heat and add sifted cocoa. Cook, stirring, until smooth and melted. Set aside to cool for 5-10 minutes.
2.

Beat eggs, creme fraiche and vanilla in a bowl with a wooden spoon and add the flour and baking powder, followed by sugar and the cooled Guinness mixture. Stir to combine. Spoon into prepared pan, smoothing with an offset spatula, then bake for 1 hour 15 minutes, or until a skewer inserted in centre comes out clean. Cool in pan for 15 minutes, then turn out and cool completely on a rack.
3.

For the topping, combine creme fraiche and mascarpone in a bowl. Spread onto the cooled cake when ready to serve.