A very naughty and delicious piece of decadence for your friday :)
Chocolate and Ale Cake
Ingredients:
140g Butter
280g Sugar
3 Extra
large eggs (at room temp)
180g Sasko
Cake Flour
70g Cocoa
2 tsp Baking
powder
250ml Milk
Stout/Ale
Ganache
Icing:
180g Dark
chocolate
250ml Cream
1 tbsp Milt
Stout/Ale
Method:
Preheat the
oven to 180*C and grease and line 2, 23cm baking tins.
Beat the
butter and sugar with an electric beater on medium speed until combined,
scraping the sides of bowl occasionally.
Add the
eggs, one at a time, beating well between additions until you have a thick,
pale consistency and all the sugar has dissolved.
Sift the
cocoa, flour and baking powder together before adding to the butter mixture
along with the ale. Fold through until just combined.
Pour equal
amounts of the batter into the 2 lined baking tins and even out the surfaces
with a spatula.
Bake for
approximately 16 minutes or until a skewer inserted into the centres comes out
clean.
Allow to
cool.
To make the
ganache icing: heat the cream in a small pot on the stove until it’s warmed
through then break the chocolate into it and stir on the heat until it’s
dissolved then add the ale and stir through.
Remove from
the heat and allow to cool until it’s thick enough to ice the cake. (If it
becomes too thick you can always pop it in the microwave for a few seconds to
loosen it.)
Place the
first cake on a serving plate and top with 1/2 of the ganache.
Top with the
second cake and drizzle over the remaining ganache.
Tip 1:
Preheating the oven is very important – if the oven is not the right
temperature it will effect the way the cake rises – cakes should also be baked
in the centre of the oven as the top of the oven tends to be hotter than the
bottom.
Tip 2: To
bring eggs to room temperature from the fridge put them in lukewarm (not hot)
water for 20-30 minutes.
Tip 3: Don’t
skip the sifting of the flour, cocoa and baking powder – cocoa is notorious for
forming little clumps, which remain in the batter and affect the texture of the
cooked cake. Sifting also helps to distribute the baking powder and gets more
air into the batter.
No comments:
Post a Comment