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Guiness Chocolate Cake with Baileys Cream (according to Miss Klein)

5 from 9 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 368 kcal

Ingredients
 

  • 180 g Butter
  • 75 g Unsweetened cocoa
  • 1 tsp Vanilla essence
  • 180 g Sugar
  • 280 g Flour
  • 1 tsp Baking powder
  • 3 Eggs
  • 150 ml Guiness
  • 800 g Cream
  • 2 packet Vanilla sugar
  • 150 ml Baileys
  • 3 sheet Gelatin white
  • 100 g Sour cream
  • 30 g Sugar
  • 60 g Dark chocolate

Instructions
 

  • Start the topping. Heats 400 g of the cream and completely dissolves the chocolate in it. Then you let the mass cool down completely. = You can also prepare this the day before.
  • Now the dough for the base. Beat the butter with the sugar until frothy and gradually add the eggs. Add the vanilla extract. Mix the cocoa with the flour and the baking powder and mix this well into the dough.
  • Add the Guiness and mix the batter well again.
  • Line a springform pan with baking paper and grease the edges. Spread the dough in the mold and smooth it out.
  • Bake the dough at 180 ° C for about 1 hour. Then let the base cool down, carefully remove it from the mold and cut it in half horizontally.
  • Now it's the turn of the filling. To do this, soak the gelatine in cold water for about 10 minutes. Beat the rest of the cream with 2 packs of vanilla sugar until stiff. Mix the sour cream with 30 g sugar until smooth.
  • You heat the Baileys very lightly on the stove and dissolve the well-squeezed gelatin in it.
  • You then stir the Baileys into the sour cream and you lift the cream into the Baileys sour cream mixture.
  • Ideally, you should put a cake ring around one half of the cake base and distribute the filling evenly over it.
  • Then put on the second cake base and put everything in the cool for about 3-4 hours.
  • At the end you complete the frosting. To do this, whip the chocolate cream until stiff and spread it on the cake and around the edges.

Nutrition

Serving: 100gCalories: 368kcalCarbohydrates: 28.5gProtein: 5.1gFat: 24.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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