Now I may have said this before, and you may have not believed me then, and you may not believe me now. But despite all of these if’s and buts…. the truth is that I’m not big on cake or biscuit eating when it comes to quantity. I like the odd treat. But I just don’t have the biggest capacity for these things.
This cake, however, is a different story. I couldn’t stop at one of these little mini-muffin thingies. You will eat at least three, once you’ve had a bite, I assure you. That is, if you like chocolate… cake…. and Guinness. Otherwise you might not like them so much, I guess. But I really did emit some rather ridiculous noises when I first tried one of these!
You may have guessed the occasion… Friday was another cooking with Cathy day (my french amie who kindly lets me use her oven and company on Friday afternoons!) and we cooked Irish-themed goods in light of St Patrick’s day! Well actually…. we mainly cooked stew with Guinness in, cake with Guinness in, and drank…. erm…. Guinness.
Don’t ask me what all the crazy photo effects are about today, I’m just in a silly mood. Of course, I forgot my camera on Friday… so these are from phone photos. But not bad, still! Speaking of photos… I really need to find out about getting my first roll of lomo photos printed… exciting!
Recipe: Chocolate & Guinness Cake
(adapted from here)
100g cocoa (we used Vanhouten 100% cocoa)
270g sugar (we used brown sugar)
86g (or a small pot) of creme fraiche or sour cream
1 tsp vanilla extract
260g flour (we used chestnut flour)
2 tsps baking powder
Pinch of salt
Heat your oven to 175 degrees C. Put the beer & butter in a pan and gently heat until the butter melts.
Whisk in the cocoa powder & sugar until smooth, then take of the heat & cool to room temperature.
Beat together the cream, eggs & vanilla and then whisk into your batter.
Finally mix together the flour, baking powder and salt and add this too to the beer batter mixture.
Pour into prepared tins (we used silicone mini-muffin moulds) and bake for about 10-20 mins (until a skewer comes out clean) for mini muffins, and 50-60 mins for a cake/loaf mould.
Ice with cheesecake frosting when cool! And we decorated ours with shamrocks made from green icing.