¾ cup Guinness stout (do not include the foam when measuring)
1 teaspoon instant espresso coffee
¼ cup water
1/3 cup raisins, finely chopped
200 grams butter, chopped
150 grams dark chocolate, chopped (I used 68% cocoa)
2 cups plain flour
¾ teaspoon baking soda
½ teaspoon sea salt
¾ cup brown sugar
1 cup caster sugar
¾ cup sour cream
1 teaspoon vanilla extract
¾ cup cream
2 tablespoons butter
225 grams dark chocolate, finely chopped
8 cup capacity ring tin, well greased
Preheat the oven to 160˚C.
Put the Guinness, coffee, water, raisins and butter in a saucepan over a medium-low heat and stir to dissolve the butter. Don’t let the mixture boil. Remove from the heat and stir in the chocolate until melted. Cool.
Sift the flour and baking soda together then combine with the salt and both sugars.
Whisk the eggs, sour cream and vanilla together in a large bowl then whisk in the cooled Guinness mixture. Add the dry ingredients in 3 lots, whisking until well combined and ensuring there are no pockets of flour in the batter.
Pour into the tin and bake for 45-50 minutes or until a skewer inserted into the cake comes out clean. Turn the cake occasionally for even cooking if necessary.
Cool the cake for 15 minutes. Place a cooling rack over the tin and invert the cake onto it.
Ganache: Put the cream and butter in a saucepan and heat until just below boiling point. Remove from the heat and add the chocolate, stirring until melted and smooth. Leave for a few minutes until it starts to thicken. Place the cake, still on the rack, over a baking tray then slowly pour the ganache evenly over the cake, letting the excess drip down onto the tray. When the icing has set, carefully transfer the cake to a serving plate.
Cook’s Tip: Scrape the excess ganache off the baking tray into a bowl and chill. Scoop into small balls and roll in Dutch cocoa or finely chopped nuts to make delicious chocolate truffles.