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.
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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?