Chocolate cake with guinness, nuts and mascarpone cream
I don't like dark beer, so I was curious how a cake with it might taste. It turns out that it is very delicious, moist and full of chocolate flavor with a hint of dark beer in the background. It's a very easy and simple cake and... you can't get drunk ;-)
The cake is even tastier when combined with cream and mascarpone cream. This combination is absolutely perfect!
250 g flour type 500
20 g black cocoa
1/2 teaspoon of soda
1/2 teaspoon baking powder
pinch of salt
50 g dark chocolate 70%
50 g of walnuts
25 g of raisins
150 g of butter
120g of sugar
250 ml of dark Guinness beer
150 g of 30% cream
2 tablespoons of powdered sugar
1 teaspoon of lemon juice
Mascarpone cheese and cream should be well chilled before whipping. A good way is to put them in the freezer 10 minutes before whipping.
In a large bowl, mix all the ingredients and beat until creamy, store in a covered bowl in the fridge.
Line a cake tin or other mold with baking paper (mine is 23 x 13 cm). We heat the oven to 180°C.
Chocolate and nuts are chopped into thicker pieces.
In one bowl, mix the dry ingredients: flour, black cocoa, baking powder, baking soda, salt. Finally, add raisins, chopped nuts and chocolate.
In the second bowl, cream the butter and sugar, add the eggs and beat for a while. Finally, pour in the beer and mix for a while until all the ingredients are combined. Pour the wet into the dry and gently, preferably with a silicone spatula, mix the ingredients just until combined. Pour the batter into the mold and place it in the preheated oven. Bake for about 45 minutes at 180°C until a toothpick comes out dry. We cool on the grate.
We decorate the cooled cake with cream. We can cover it with fruit, Peruvian physalis and chocolate shavings go well.