Guinness Cake (Irish Stout Cake)

Dough:

1. Heat the beer, butter, chocolate and sugar in a saucepan over medium heat until everything has dissolved. Then let it cool down enough that the mixture is still liquid.
2. Preheat the oven to 180 °. Line the bottom of the 26 cake tin with baking paper, grease the edge.
3. Stir eggs and crème fraîche into the cooled chocolate mass. Mix the flour and baking soda, sieve into the mixture and fold in by hand with a whisk. Fill in the form and bake on the middle rack for 40 – 50 minutes. As the dough is very runny, do a wooden test after 40 minutes. No more dough should stick to it when it is pulled out. Let the cake cool in the open oven.

Filling and topping:

1. Melt the butter, chocolate and beer in a saucepan over medium temperature and allow to cool a little. Mix the cream cheese, vanilla flavor, cocoa and initially 150 g powdered sugar. Then add the cooled chocolate mass and whisk everything vigorously with the paddle of the hand mixer. Then add enough powdered sugar until the mass has reached the desired firmness. Place in the refrigerator for approx. 1 hour so that it still “attracts” a little.

Completion:

1. Whip the cooled, set cream again until it becomes creamy and lighter again. Cut the cake in the middle once horizontally. Spread about 1 cm of cream on the bottom floor. Put the 2nd floor on top. Then put 2/3 of the rest of the cream on the surface and smooth it out a bit. Spread the last third around the edge. Finally, make small tips with a tablespoon on the surface. (Press the back of the spoon into the mass and pull it up).
2. Put the cake (ideally overnight) in the refrigerator and later enjoy it slightly chilled. Due to the beer it has a very special and malty taste and is something for “sweet bills” ………
3. It sounds like a lot of sugar, but the beer needs it. If it is too much for you, you can change the consistency of the cream with a little more butter and cocoa. The amount of sugar should remain in the dough.