A cool well poured pint of Guinness is said to taste of chocolate, so there's no better combination than Guinness and chocolate cake. Serve when still slightly warm with sweetened creme fraiche or sour cream.
100g dark choc
150ml sour cream or creme fraiche
2 medium eggs
275g plain flour
1 tbsp baking soda
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Heat the Guinness, butter, chocolate and sugar together. Mix in the eggs and sour cream.
Add in the flour and baking soda. Beat well, so its smooth with no lumps.
Place into two 20cm cake tin and bake for 40-50 minutes at 180 degrees C, or until done.
To create a pint shape:
I used a slab cake tin and shaped the cake into a tulip glass shape, stacked two layers together and stuck together with chocolate ganache. I used sugarpaste to cover it, just kept some out from colouring the rest black for the all important head. I simply traced the letters and the Harp and cut out of the cream sugarpaste with a scalpel. Looks much more complicated than it really was!