Our take on an Irish classic!
FOR THE LOAF
1. 25 ml Guinness
2. 125 g unsalted butter
3. 40 g cocoa powder
4.180 g caster sugar
5.1 large egg
6. ½ teaspoon vanilla extract
7. 70 ml buttermilk room temperature
8. 140 g plain flour
9. 1 teaspoon baking soda
10. ¼ teaspoon baking powder
FOR THE TOPPING
1. 250 ml double cream
2. 25ml welsh cream liquor
1.Preheat the oven to 170 C (160 C fan). Grease and line the baking loaf tin with baking paper and set aside.
2. Pour the Guinness into a medium saucepan and add the butter. Cook on medium heat until the butter has melted. Remove from the heat and stir in the cocoa powder and sugar into the warm liquid. In a small jug or mug, mix together the egg, vanilla and buttermilk, and add this to the mixture in the pan.
3.Sift the flour, baking soda and baking powder into a large bowl or a bowl of a freestanding or an electric mixer. Set the speed on low and pour in the contents of the saucepan. Scrape down the sides and the bottom of the bowl and continue to mix until all the ingredients are incorporated, 1- 2 minutes.
4.Pour the batter into the prepared baking tin and bake for 35-40 minutes, or until the sponge bounces back when lightly pressed and a skewer inserted into the middle of the cake comes out clean. Set aside to cool, then remove from the baking tin to the wire rack to allow to cool completely.
5. Take the double cream and start to whisk slowly, add icing sugar if you feel as if the cream isn't sweet enough
6. Once whipped, slowly fold in the welsh liquor trying to not add too much air to the cream
7. Dollop on as much cream as you want and enjoy !!