- 250g butter, chopped
- 200g dark chocolate(50% cocoa), chopped
- 100g dark chocolate (70% cocoa), chopped
- 215g (1 cup) caster sugar
- 100g (1/2 cup firmly p
- acked) dark brown sugar
- 250ml (1 cup) Guinness Extra Stout
- 1 tbsp golden syrup
- 2 tsp vanilla extract
- 3 eggs
- 85g (1/3 cup) sour cream
- 225g (1 1/2 cups) plain flour
- 2 tbsp dark cocoa powder
- 1 tsp baking powder
- 200g dark chocolate (50% cocoa), chopped
- 190g (3/4 cup) sour cream
- 2 tbsp Guinness Extra Stout
- 1 1/2 tbsp golden syrup
- Step 1
Preheat oven to 160C/140C fan forced. Grease a 22cm springform pan and line with baking paper
- Step 2
Place the butter, dark chocolates, sugars, Guinness, golden syrup and vanilla in a saucepan over low heat. Cook, stirring, for 6-8 minutes or until melted and smooth. Transfer to a large bowl and set aside for 15 minutes to cool.
- Step 3
Place the eggs and sour cream in a small bowl and whisk until combined. Whisk the egg mixture into the chocolate mixture until combined and glossy. Sift over the flour, cocoa and baking powder and stir until combined. Pour into prepared pan. Bake for 1 hour 10 minutes or until crumbs cling to a skewer when inserted into the centre. Set aside for 30 minutes to cool in the pan before transferring to a wire rack to cool completely.
- Step 4
To make the ganache, place chocolate, sour cream, Guinness and golden syrup in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring often, for 6-7 minutes or until melted and smooth. Set aside, stirring occasionally, for 11/2 hours or until thick and spreadable. Spread the ganache over the cake.
Recipe Courtesy Of: https://www.taste.com.au/recipes/choc-guinness-mud-cake/6gu2rlja?r=recipes/stpatricksday&c=8e7af91f-7d81-47ab-b7ab-85c563a9c325/St%20patricks%20day
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