Small Guinness cake

Name: Small Guinness cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 75 g Sultanas; 1/8 l + 4 tablespoons Guinness; 7-10 Tbsp some + 150 g soft butter; 7-10 Tbsp some + 125 g flour; 50 g Dark chocolate coating; 125 g + 1 tablespoon of sugar; 3 Eggs (Gr. M); 2 TABLESPOONS Baking cocoa; 2 coated Tsp Baking Powder; 1/2 package cream stiffener; 125 g Whipped cream; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

75 g Sultanas
1/8 l + 4 tablespoons Guinness
7-10 Tbsp some + 150 g soft butter
7-10 Tbsp some + 125 g flour
50 g Dark chocolate coating
125 g + 1 tablespoon of sugar
3 Eggs (Gr. M)
2 TABLESPOONS Baking cocoa
2 coated Tsp Baking Powder
1/2 package cream stiffener
125 g Whipped cream
7-10 Tbsp Aluminium foil

Directions

1
Mix sultanas and 1⁄8 l Guinness in a bowl. Cover and leave to stand for about 2 hours.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (18 cm Ø) and dust with flour. For the dough, grate the chocolate coating. Cream 150 g butter and 125 g sugar with the whisk of the mixer for about 5 minutes.
3
Stir in the eggs one by one. Mix 125 g flour, couverture, cocoa and baking powder. Stir into the butter-sugar cream. Stir in sultanas together with Guinness marinade. Smooth the dough in the tin.
4
Bake in a hot oven for about 1 hour. Cover with aluminium foil after about 30 minutes.
5
Take out the cake and spread 4 tbsp. Guinness while still hot. Let it cool down and remove from the springform pan. Mix cream stiffener and 1 tablespoon sugar. Whip the cream until stiff and let the sugar mixture trickle in.
6
Spread the cake loosely with the cream just before serving.