Cake

Intense Guinness® Chocolate Cake with Chocolate Icing and Fine Sea SaltServes 8–15 mins preparation time1 hour 15 mins cooking time1 night + 30 mins resting timeFOR THE CAKE:125g (4½oz) unsalted butter125g (4½oz) lightly salted butter250ml (9fl oz) Guinness75g (2½oz/⅔ cup) unsweetened cocoapowder2 eggs150g (5½fl oz) crème fraîche1 tsp natural vanilla extract275g (9¾oz) plain (all-purpose) flour1 tsp baking powder350g (12oz) caster (superfine) sugarFOR THE ICING:175g (6oz) good quality dark chocolate75g (2½oz) unsalted butter1 pinch fine sea salt1. Make the cake: Preheat the oven to 180°C(350°F/Gas 4). Place the butters and beer in asaucepan over a low heat. Sift over the cocoaand gently stir. Once the butter has melted, letthe mixture cool for 5–10 minutes.2. Beat the eggs, crème fraîche and vanillaextract together in a mixing bowl with awhisk. Add the flour and baking powder,sifting them first, then the sugar. Finally,incorporate this mixture into the butter,Guinness and cocoa mixture.3. Butter and flour a tall 24cm (9½”) roundcake tin and pour in the batter. Bake for 60–minutes. When the cake comes out of theoven, wait for 15 minutes before turning itout. Wrap the cake in plastic wrap and let itrest overnight.4. The next day, make the icing. Place all theingredients in a bowl with 60 ml (2fl oz/¼cup) of water and melt them gently in amicrowave or saucepan. Stir well until youhave a smooth and glossy sauce, then let itcool and thicken slightly. 5. Place the cake on a rack and pour the chocolate icing on top. Use a flexible spatula to spread the icing all over the cake, including the side. 6. Let the icing dry and set for about 30 minutes before serving.100 Desserts to Die For by Trish Deseine.Published by Murdoch.