GUINNESS CHOCOLATE CAKE WITH SALTED CARAMEL GLAZE

guinness chocolate cake with salted caramel glaze 9

guinness chocolate cake with salted caramel glaze 7

I’m about to let you know how to bake one of the bests chocolate cakes ever, and yes it is made with Guinness. I have to confess that I’m not a big fan of sweet food with a touch of alcohol, but in this cake is not like you are eating beer, you can trust me.

It’s a spongy and moist cake with an amazing glaze, I already told you how much I love salted caramel..so the combination of both things makes this cake extremely awesome. I baked it already twice in just two weeks so I think that’s a good prove of how bloody delicious is.

let’s bake!

guinness chocolate cake with salted caramel glaze 4

guinness chocolate cake with salted caramel glaze 6.1

GUINNESS CHOCOLATE CAKE WITH SALTED CARAMEL GLAZE
(makes about 8 servings)

· ingredients ·
cake
120ml guinness beer
70g unsalted butter
45g cocoa powder
170g caster sugar
90g sour cream
1 large free range egg
1 tsp vanilla extract
125g plain flour
1 + ¼ tsp baking soda
a pinch of salt

glaze
30g unsalted butter
50 brown sugar
40ml heavy cream
a pinch of salt
¼ tsp vanilla extract
40g icing sugar

garnish
sea salt

· step by step ·
cake
preheat the oven at 180ºC and prepare a mould (15cm diameter approx.) with butter and flour.
in a saucepan melt the butter with the beer over low heat.
add the cocoa powder, sugar and whisk until it’s combined, then remove from the heat.
in a bowl beat the eggs and vanilla extract with the sour cream.
add in the butter mixture and whisk.
pour the shifted flour and baking soda and mix until everything is well combined.
pour the batter into the prepared mould and bake it at 180ºC for about 35 to 40 min.
leave to cool completely and then remove from the mould, and place it on a cooling rack for the icing.

glaze
in a saucepan melt the butter with brown sugar, heavy cream and salt stirring constantly.
remove from the heat and add the vanilla extract.
add bit by bit the sifted icing sugar to the mixture.
leave it to cool a little bit and pour the glaze on the top of the cake and add a pinch of sea salt.

· tips ·
the texture of this cake is so delicate, so be careful when you remove it from the mould.
it’s very important to add bit by bit the sifted icing sugar to the glaze mixture because otherwise are going to appear lots of sugar lumps.

enjoy!

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