GUINNESS CHOCOLATE CAKE

Ek het die naweek wat verby is die sjokoladekoek gebak met ‘n ‘”peanut butter frosting”. Bitter baie lekker, maar ek glo elke happie was dood sonde.

Cake:
1 cup Castle chocolate infused milk stout
½ cup plus 2 tablespoons of butter
½ cup cocoa
2 cups castor sugar
2 large eggs
3/4 cup sour cream
1 tablespoon vanilla essence
2 cups cake flour
2 ½ teaspoons bicarb of soda

Pre heat oven to 180°C.
Grease and line a 22cm cake pan with parchment paper.
Heat the milk stout and butter on medium heat in a big enough saucepan, until the butter is melted. Remove from the heat.
Add the cocoa and sugar to the stout mixture and whisk.
In a separate bowl, beat the eggs, sour cream and vanilla essence.
Add the sour cream mixture to the stout mixture in the saucepan and mix.
Finally beat the cake flour and bicarb of soda to the stout mixture in the saucepan.
Pour the batter into the cake pan and bake for 45 to 1 hour (I baked mine for 55 minutes).
Test the cake with a toothpick and when baked through, remove from the oven.
Let the cake cool completely in the pan on a wire rack.

Peanut butter frosting:
1 cup smooth peanut butter
1 tub Simonsberg medium fat cream cheese at room temperature
250 ml double cream (I use WW brand)
1 cup icing sugar
1 tablespoon vanilla essence

Combine the peanut butter, cream cheese, vanilla and icing sugar in a bowl and beat until smooth and well combined. Slowly add the double cream and beat until fluffy.
Spread the frosting over the cake as desired.

Nota:
Vir die koek op die foto, het ek die resep dubbel aangemaak en 2 koeke gebak.
Elke koek is in 3 lae gesny om ‘n ses laag koek te kon kry.
(Duidelik het ek nog baie oefening nodig om die lae te sny dat almal ewe dik en gelyk is)
Maak die versiersel ook dubbel aan vir hierdie koek.
Begin met ‘n koeklaag en wissel die lae af met koek dan versiersel en eindig met versiersel.
Die koek kan afgerond word met ‘n bolaag van jou keuse.
Ek het grondboontjiebotter KitKat vir die koek gebruik.

Recipe and photo: Christine Louw