The Sweet Adventures Blog Hop continues with Christina (The Hungry Australian) hosting this month’s hop: Death By Chocolate. I wasn’t too sure what chocolatey sin I would commit for this adventure but the luscious combo of dark chocolate and passionfruit was playing on my mind all last week. However, being invited to a BBQ on Sunday afternoon changed my mind, as did overdosing on Lindt’s new Passionfruit Intense dark chocolate bar.
I recently came across a delicious recipe for chocolate Guinness ice pops (for my Zoku Pop Maker) which made me wonder what a cake would taste like with Guinness laced in the mixture. Surely enough, it seems many others have been equally captivated by the flavour combo and you’ll find quite a few recipes online. The basic recipe at Nigella.com and one provided by the Hummingbird Bakery are the ones I drew upon, adding a few tweaks here and there.
A super rich cream cheese frosting seemed to be the usual dance partner for this cake but I decided to play on the malty richness of Guinness by adding Maltesers to the equation. Besides, who doesn’t want more chocolate? I crushed up a few Maltesers in my Thermomix and blitzed together a super malty frosting. A few extra crushed and whole Maltesers finished the cake.
Hubby isn’t a huge fan of Guinness and turned his nose at the idea of using it in a cake but he managed to eat his words in between mouthfuls of my cake. It got the huge thumbs up from all concerned and I must say that this recipe produces an amazingly moist chocolate cake with an irresistible malty, caramel flavour.
I have provided a recipe for Thermomix users but you can refer to the links above for regular baking. I have also adjusted the ingredients to make a smaller cake (you can make it as per the recipe in the links but it’s a huge cake!) so you’ll need to double the amount of my icing to use on a big cake. Finally, I also chose to reduce the amount of sugar used. With such a sweet icing, you just don’t need that much sugar! Up to you of course :D
Chocolate Guinness Maltesers Cake
100g Guinness (or similar dark stout)
125g unsalted butter
40g cocoa powder
180g caster sugar (I used 100g caster sugar and 80g light brown Muscovado sugar)
1/2 vanilla pod, scraped
140g plain flour
1 tsp bicarbonate of soda
1/4 tsp baking powder
1 bag of Maltesers (you need at least 30)
1 1/2 cup of icing sugar
1 tbsp powdered malt (if desired or to taste)
3 tbsp Crisco (replace entirely with butter if preferred)
1 tbsp butter
dash of milk if required
To Make: Pre-heat over to 180C. Place Guinness and butter in TMX bowl and set at Speed 1, 50C for 3 minutes until butter is melted. Mixture should smell caramel-y and delicious! Add sugar, cocoa powder, vanilla and egg and mix on Speed 4 for 5 seconds to combine well. Add buttermilk and mix for another 5 seconds on Speed 4. Add remaining ingredients and blend on Speed 3 for 10 seconds. Pour cake mix into a well greased round 20cm cake tin and bake for 45-50 minutes. Cake is done when a knife or skewer comes out clean from the centre. Allow to cool completely on a rack.
For the icing, place about 10-12 Maltesers into TMX bowl and blitz on Speed 5 for a couple of seconds until crumbly. Remove and set aside. Place another 10 Maltesers into TMX bowl and blitz again for 10 seconds on Speed 5 to produce fine crumbs. Add icing sugar, butter, Crisco and malt and combine well on Speed 4 for 10 seconds, or until smooth. Add milk if icing needs a little moisture for spreading but you want a frosting that ‘holds’. Spread frosting on cooled cake and decorate with extra whole and crushed Maltesers. Alternatively, slice cake in half and ice the centre as well as top of cake.