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Instructions |
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225g unsalted butter (room temperature)
350g dark brown sugar
4 eggs (beaten)
225g plain flour
Half tsp baking powder
2 tsps bicarbonate of soda
400 ml guiness (one can) - allow head of foam to
settle
100g cocoa powder (sifted)
150g good quality dark chocolate ( finely grated
) -bourneville
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Cream butter and sugar. Gruadually addthe eggs
Sift flour / bkg powder and bic of soda - set
aside
Mix guiness and cocoa until well combined -
whisking .. Plenty plenty elbow grease here ! -
add grated chocolate and mix well
Add the two mixtures to the egg mixture -
alternating
Stir well after each addition
Butter and line a deep tin and pour in mixture
Preheat oven 180deg C and bake for about 1 hr -
1hr 15mins. Skewer will be clean and dry when
inserted into the centre. You may need to cover
the top of the cake with greaseproof paper after
about 45 mins to prevent scorching AT THIS STAGE
CAKE IS PRACTICALLY BLACK - DO NOT PANIC - ITS
NOT BURNING !
Take cake out of oven and leave to stand in tin
for about 10 mins Turn out onto wire rack and
leave to cool completely - preferably overnight
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Choc ganache covering - centre cream
2 bars bourneville chocolates (300 g) - melted
Enough fresh cream to bring to a creamy
consistency Choc will harden once the first bit of
cream is mixed ... Add some more and it will
become creamy again Split cake in two .....
Sandwich two halves together with the choc
ganache Cover completely with the rest
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Originally Submitted
9/8/2013
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