1302023290 (10K)

Guinness Chocolate Cake, Chocolate Ganache, Softly Whipped Cream

This delicious chocolate cake was adapted for Thermomix by Louise Toosey from Nigella Lawsons recipe. It is simply superb! Serves 12 to 20.


Guinness Chocolate Cake

250 g Guinness or stout

250 g unsalted butter, diced

60 g cocoa powder

400 g sugar

140 g sour cream

2 large eggs

1 tsp real vanilla extract or vanilla bean paste

280 g plain flour

2 tsp bicarbonate of soda (baking powder)


1.      Weigh Guinness into the TM bowl. Add butter and melt 3 minutes/50C/Speed 1 (the butter should be softened or melted).

2.      Add cocoa, sugar, sour cream, eggs and vanilla. Mix 45 seconds/Speed 5.

3.      Add flour and bicarbonate of soda. Mix 20 seconds/Speed 3. Pour into a buttered and lined 23cm springform tin. Bake for 45 to 70 minutes at 180C without fan/160C with fan/Gas Mark 4. Cool completely before applying ganache topping.


Chocolate Ganache

250 g dark chocolate

250 g double cream

1 tsp real vanilla extract

1 tsp unsalted butter


1.      Heat all the ingredients together 3 minutes/50C/Speed 2 or until chocolate is completely melted. Pour onto cooled cake and smooth over the edges.


Softly Whipped Cream

250 g double cream or whipping cream


1.      Insert Butterfly Whisk. Weigh in double cream and whip at Speed 3/Measuring cup OFF until very softly whipped.


Tip: Watch carefully through the hole in the TM lid and stop as soon as the cream starts to thicken, then do a few seconds more at a time until just softly whipped. It will be more whipped under the surface than it looks on top!


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