BLACK VELVET CAKE - OLIVEMAGAZINE.COM
Flavour this rich, dark marble cake with Guinness and prosecco – the luxurious soft cheese icing represents the settling bubbles of stout when it's poured
Provided by Anna Glover
Categories Dessert
Total Time 30 minutes
Yield Serves 10-12
Number Of Ingredients 17
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Butter a 900g loaf tin and line with a strip of baking paper overhanging either end.
- Warm the butter, Guinness and chocolate in a small pan over a low heat until melted and smooth, then cool for 5 minutes.
- Meanwhile, make the marble layer. Beat together the butter and sugar until pale. Beat in the egg, then the flour, followed by the wine.
- Whisk the eggs into the cooled chocolate mixture, followed by the sugar and soured cream. Sift over the flour and cocoa and mix until just combined. Pour the Guinness batter into the tin and smooth over the top. Add the marble batter to the tin in dollops over the top (it will sink into the darker batter). Use a chopstick to slightly swirl the batters together, making swirls like a settling pint of stout.
- Bake for 1 hour-1 hour 10 minutes or until a skewer poked into the middle comes out clean. Cool for 10 minutes in the tin, then use the overhanging paper to lift the cake from the tin onto a cooling rack. Cool completely.
- For the frosting, beat together the butter and sugar in a bowl until pale and fluffy. Beat in the wine until incorporated, then add the soft cheese and mix until just combined – don’t over-mix, or the frosting will become runny.
- Spoon the frosting over the cake, smoothing over the sides of the cake with a palette knife so you get defined, straight lines like the head of a black velvet cocktail. Dust with a little cocoa and chill until ready to serve.
Nutrition Facts : Calories 430 calories, FatContent 23.5 grams fat, SaturatedFatContent 14.3 grams saturated fat, CarbohydrateContent 48.1 grams carbohydrates, SugarContent 37.8 grams sugar, FiberContent 1.2 grams fiber, ProteinContent 4.5 grams protein, SodiumContent 0.6 milligram of sodium
BLACK VELVET CAKE - OLIVEMAGAZINE.COM
Flavour this rich, dark marble cake with Guinness and prosecco – the luxurious soft cheese icing represents the settling bubbles of stout when it's poured
Provided by Anna Glover
Categories Dessert
Total Time 30 minutes
Yield Serves 10-12
Number Of Ingredients 17
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Butter a 900g loaf tin and line with a strip of baking paper overhanging either end.
- Warm the butter, Guinness and chocolate in a small pan over a low heat until melted and smooth, then cool for 5 minutes.
- Meanwhile, make the marble layer. Beat together the butter and sugar until pale. Beat in the egg, then the flour, followed by the wine.
- Whisk the eggs into the cooled chocolate mixture, followed by the sugar and soured cream. Sift over the flour and cocoa and mix until just combined. Pour the Guinness batter into the tin and smooth over the top. Add the marble batter to the tin in dollops over the top (it will sink into the darker batter). Use a chopstick to slightly swirl the batters together, making swirls like a settling pint of stout.
- Bake for 1 hour-1 hour 10 minutes or until a skewer poked into the middle comes out clean. Cool for 10 minutes in the tin, then use the overhanging paper to lift the cake from the tin onto a cooling rack. Cool completely.
- For the frosting, beat together the butter and sugar in a bowl until pale and fluffy. Beat in the wine until incorporated, then add the soft cheese and mix until just combined – don’t over-mix, or the frosting will become runny.
- Spoon the frosting over the cake, smoothing over the sides of the cake with a palette knife so you get defined, straight lines like the head of a black velvet cocktail. Dust with a little cocoa and chill until ready to serve.
Nutrition Facts : Calories 430 calories, FatContent 23.5 grams fat, SaturatedFatContent 14.3 grams saturated fat, CarbohydrateContent 48.1 grams carbohydrates, SugarContent 37.8 grams sugar, FiberContent 1.2 grams fiber, ProteinContent 4.5 grams protein, SodiumContent 0.6 milligram of sodium
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- Chocolate Guinness sponges: 1 Preheat the oven to 195 degrees Celsius or 175 degrees if using a fan oven. Grease and line the base of 4 x 20cm sandwich tins with a disc of parchment paper. 2 Melt the butter in a medium saucepan and set aside to cool. Add the Guinness and whisk well, then sift in the cocoa powder and whisk until the cocoa has dissolved. Set aside to cool. 3 In a bowl, whisk the eggs and sour cream or yoghurt (if using) together until smooth. Add the cooled Guinness mix, followed by the flour, sugar and baking powder. Whisk until just combined, then divide the cake batter between the four tins and smooth the tops using a palette knife or back of a spoon. 4 Bake the sponges for 30-35 minutes, until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tins for 10 minutes before turning out onto a wire rack and leaving to cool completely. Champagne buttercream: 1 Put the champagne or sparkling wine into a small saucepan and place over a medium heat. 2 Simmer for five or so minutes, or until it has reduced by two-thirds; you should have about 65-75 ml left, or about 4-5 tbsp. Pour into a jug and leave to cool completely. 3 Make the buttercream by beating the butter until pale and soft. Add half of the icing sugar, beat until well combined, then add the remaining half. Beat well for about three to five minutes, until light and fluffy. Add the vanilla and slowly beat in the reduced champagne, then continue to beat until well combined. To assemble: 1 Layer the sponges with the buttercream, then finish by icing the top and sides of the cake to serve.
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