Dessert

ST PATRICK GUINNES CHOCOLATE CAKE

Ingredients

Cooking time:
60 min
Number of person:
4
Difficulty:
medium
Course:
Diet:
From the world:
Cooking method:
Type of product:
Chef:

METHOD

In a pan, pour the beer and add the butter. Heat until all the butter is melted, remove from heat and add the unsweetened cocoa. Stir until the mixture is well combined and wait for it to reach room temperature.

In the standmixer bowl, beat the eggs and sugar until the mixture is light and fluffy. Pour in the mixture formed by beer, butter and cocoa, stirring at medium speed. Add the sifted flour along with the baking powder and salt one tablespoon at a time.

Pour the mixture into a 26 cm cake pan greased and floured with cocoa.

Bake in a static oven at 175 ° C for 45 minutes. Test the toothpick to ensure correct cooking. Let it cool completely on a wire rack before cutting the base in half.

Prepare the frosting by whipping the soft butter with the icing sugar in the standmixer bowl. Continue until the mixture is fluffy. Add the Baileys slowly and continue to mix until well incorporated.

Fill the cake with the frosting, creating an intermediate layer between the two slices about 2 cm thick, also cover the cake externally.

Recipe by @Frollemente