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Published: 00:01 BST, 29 September 2013 | Updated: 00:01 BST, 29 September 2013>
Chocolate Guiness & balckberry Cake
To the slightly older folk reading this: ever been a young 20-something drinking Guinness and blackcurrant in your local pub? If you enjoyed the drink in the glass, then you will like it even more in this cake.
- spray oil
- 100ml (31⁄2 fl oz) Guinness
- 175g (6oz) unsalted butter
- 1 tsp instant coffee granules
- 200g (7oz) soft light brown sugar
- 75g (3oz) cocoa powder, sifted
- 200g (7oz) low-fat crème fraîche
- 5 medium eggs
- seeds of 1 vanilla pod or
- 1 tsp vanilla extract
- 300g (11oz) self-raising flour
- 150g (5oz) wholemeal flour
- 2 tsp baking powder
- 100g (31⁄2 oz) reduced-sugar blackcurrant jam
- 400g (14oz) low-fat cream cheese
- 100g (31⁄2 oz) light sour cream
- 3 tbsp icing sugar, sifted
- seeds of 1 vanilla pod or 1 tsp vanilla extract
- 100g (31⁄2 oz) blackberries, to serve
● Preheat the oven to 180C (fan 160C), 350F, gas mark 4. Grease four 20cm (8in) sandwich cake tins with a little spray oil, line the bases with baking parchment and set aside on two baking sheets. If you only have two sandwich tins you can just cook this in two batches.
● Heat the Guinness, butter and coffee together
in a large pan over a medium heat until the butter has melted. Then remove from the heat and stir
in the sugar and cocoa followed by the crème fraîche, eggs and vanilla seeds or extract to give
a smooth and glossy, chocolaty liquid. Finally, add the flours and baking powder and give it a good mix until well blended.
● Divide the mixture evenly between the four tins, levelling the top with the back of a spoon (or just use half the mixture to fill two for now if you are working in two batches). Bake for 15–18 minutes or until the sponge is springy to the touch and a knife comes out clean when inserted into the centre. Swap the trays around on the shelves halfway through cooking to ensure an even cook and rise.
● Meanwhile, mix the jam in a small bowl with
3 tablespoons of boiling water until well blended and set aside. (You can sieve out the seeds if you want to at this stage, but I usually leave them in.)
● Next, prepare the filling. Beat the cream cheese, sour cream, icing sugar and vanilla seeds or extract in a large bowl until well blended. Cover and refrigerate until ready to use.
● Once the cakes are baked, remove them from the oven and spread a quarter of the jam mixture over each one. Then, if you have four cake tins, leave them to cool in the tin. If you have two cake tins, just leave the cakes until cool enough to handle before carefully removing them from the tin. Grease and re-line the tins with fresh baking parchment, pour in the remaining batter and cook as before. Again, spread them with the jam mixture once they are cooked.
● Once all your cakes are cool, lay them out on
a clean surface. Spoon a quarter of the cream cheese filling on top of each one and spread it
out evenly with a palette knife. Keeping the prettiest one for the top, stack the four cakes
on top of each other on a serving plate or cake stand, then scatter the top with the blackberries. This is a simple but stunning cake which will look just as amazing when it is cut into, showing off
all those layers.
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