Ruby Bhogal served up a delicious chocolate Guinness cake with salted caramel for St. Patrick’s Day on Steph’s Packed Lunch.
The ingredients for the sponge are: 375g unsalted Butter, roughly diced, 375ml Guinness, room temp, 210g natural yoghurt, room temp, 1 ½ tsp vanilla bean paste, 3 large free-range eggs, 425g self-raising flour, sifted, 105g cocoa powder, sifted, 550g light brown sugar and Pinch of sea salt.
For the frosting: 320g full fat cream cheese, fridge temp, 50ml Irish cream, optional, 1tsp vanilla bean paste, 90g icing sugar, sifted and 250ml double cream, fridge temp.
To Finish: Salted caramel sauce.
See more chooclate cake recipes in the book titled: Chocolate Cake Cookbook: Chocolate Cake Recipes with Delightful Decorations available from Amazon now.
Related Posts
Ruby Bhogal chocolate and honeycomb cake recipe on Steph’s Packed Lunch
Ruby Bhogal showstopping Easter cake recipe on Steph’s Packed Lunch
Ruby Bhogal almond sponge loaf cake with white chocolate and blueberry compote recipe on Steph’s Packed Lunch
Ruby Bhogal chocolate and cherry yule log recipe on Steph’s Packed Lunch
Ruby Bhogal upside-down orange drizzle cake recipe on Steph’s Packed Lunch
Ruby Bhogal banoffee crumble muffins recipe on Steph’s Packed Lunch
Ruby Bhogal butterscotch tart with short shortcrust pastry recipe on Steph’s Packed Lunch
Ruby Bhogal self-saucing chocolate sticky toffee pudding recipe on Steph’s Packed Lunch
Ruby Bhogal chocolate tiramisu with malt and vanilla whipped cream recipe on Steph’s Packed Lunch
Ruby Bhogal classic Victoria sponge with strawberries recipe on Steph’s Packed Lunch
Why aren’t the cooking instructions, ie order of mixing, pan sizes, oven temp and time, included with the ingredients and where can I find them?