Guinness, Chocolate & Tia Maria Cake
• 160ml Guinness
• 160g unsalted butter
• 4tbsp Tia Maria (or other coffee liqueur)
• 260g caster sugar
• 2 medium eggs
• ½tbsp vanilla extract
• 90ml buttermilk
• 185g plain flour
• 50g cocoa powder
• 1½tbsp bicarbonate of sofa
• ¼tbsp baking powder
• Icing sugar, to dust (optional)
FOR THE CHOCOLATE GANACHE
• 125ml double cream
• 225g dark chocolate (min. 50% cocoa solids) roughly chopped
• 2tbsp Tia Maria (or other coffee liqueur)
To achieve the perfect cake, pay close attention to the following steps:
Preheat the oven to 190ºC/fan 170ºC/Gas 5. Grease and line two 20cm sandwich tins.
Place the Guinness and butter in a saucepan and heat gently. When the butter has melted add the Tia Maria. Take the pan off the heat and stir in the sugar.
In a jug, mix together the eggs, vanilla extract and buttermilk. Add to the saucepan.
Sift the dry ingredients together to the bowl of an electric mixer or a large bowl, add the wet mixture, and mix on a low speed using the paddle attachment or a hand-held whisk. Make sure all the ingredients are incorporated (but don’t mix for longer than 2 minutes) before pouring the mixture in to the prepared tins.
Bake for 25 minutes or until a skewer inserted in the centre of the cakes comes out clean.
While the cakes are in the oven, make the ganache. Heat the cream gently but do not allow to boil. Take off the heat. Stir the chopped chocolate in to the cream until completely melted, then stir in the Tia Maria. Leave the ganache to cool and set slightly.
Remove the cakes from the oven and while they are still warm brush them with some Tia Maria. Leave for 15 minutes, then brush again with more Tia Maria and leave for a further 15 minutes before turning out on to a wire rack to cool completely.
Once the cake is cool, spread about a third of the ganache between the layers of sponge, then use the remainder to cover the whole cake. Decorate with a dusting of icing sugar, if you wish.