Chocolate, meet beer. These two lovers get on like a house on fire when mixed up into this ridiculously dense chocolate monstrosity. Thick and creamy and smooth I can honestly say that this recipe is a keeper. Be prepared for a massive sugar spike - a little goes along way with this one!
- 240 g Plain flour
- 2 tsp Baking soda
- 95 g Cocoa
- 150 g Dark Chocolate (we used hazlenut dark chocolate for this version)
- 400 g Sugar
- 1 tsp salt
- 1 tsp Vanilla extract
- 2 eggs
- 250 ml Guinness
- 225 g Butter
- 120 ml heavy cream
- 160 g Greek yoghurt
Preheat the oven to 175C, grease a bundt tin and cream the butter and cocoa in a stand mixer. It may look a little lumpy but fear not my beer loving pals, this is normal.
Beat in the sugar until combined.
Add the eggs, then vanilla, greek yoghurt, baking soda and salt.
The fun bit!! Add half the flour, then half the Guinness, then the other half of the flour and the other half of the Guinness. Drink the rest of the Guinness left in the can.
When it's all combined it should look like a thick mousse. Pour into the bundt tin and bake for 35 - 45 minutes or until a tester sticks comes out clean.
Wait for the cake to cool completely before getting it out. Cor look at that classy piece of cake I've made. Right, on to the ganache.
Warm up the cream until hot and pour over the hot chocolate. Let it set for 5 minutes and then give it a mix before pouring over the cake.
Enjoy your chocolately goodness!