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.
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Continue hereIn 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.
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
SMEG South Africa
2985 William Nicol Drive, Bryanston, Johannesburg, South Africa
Phone 0027 (0)11 463 1016 - Email [email protected]