Ingredients
Scale
For the cake
- 1 cup (250ml) guinness
- 8.8 oz. (250g) butter
- 2/3 cup (80g) cocoa powder
- 3.5 oz. (100g) semi-sweet chocolate
- 8.8 oz. (250g) brown sugar
- 2 tbsp. vanilla sugar
- 5.3 oz. (150ml) crème fraîche
- 2 eggs
- 3 tsp. baking soda
- 2 cups (275g) all-purpose flour
- pinch of salt
For the topping
- 1 cup (250ml) heavy cream
- 10 oz. (300g) cream cheese
- 1/2 cup (50g) confectioner’s sugar
- 1 tbsp. vanilla sugar
- 2 tbsp. Baileys (optional)
Instructions
- Preheat the oven to 340˚F (170°C) with lower/top heat. Grease a tall 8 inch (20cm) or regular 10 inch (26cm) springform tin. Set aside.
- Add the butter, cocoa, brown sugar, chocolate and guinness to a small saucepan and heat up until the butter is melted and all is well combined.
- Meanwhile whisk the eggs until light and fluffy. Add the crème fraîche and continue whisking. Add the chocolate-guinness mixture. Mix flour, baking soda and salt, add to the bowl and fold in. Pour the batter into the baking tin and bake for 60-70 minutes.
- Let cool down completely. You can bake the cake one day in advance.
- Mix the heavy cream with the sugar on high speed until stiff peaks form. Add the cream cheese and mix in. Add some Baileys if you like (optional). Spread the topping on top of the cake. Store in the fridge until serving.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12