Miss Behave's Chocolate Guiness Cake

[Koror, Palau, Marshall Islands; 0720.4' N / 13427.2'E]

Irina of the Hong Kong/Australia Beneteau 50 Miss Behave hails originally from Russia and she is a fabulous cook and foodie.  She gave us a kombucha culture to make fermented tea (see Kombucha Irina) and we reciprocated with a kefir culture that we obtained from the Dutch boat, Giebateau (see Kefir Caroline).   While printing instructions for kombucha, Irina unearthed this treasured recipe, commenting it is very delicious and very moist.   Try it!

 

110 grams butter

250 grams dark brown sugar

2 eggs beaten

175 grams plain flour

pinch baking powder

1 level tsp baking soda

200 ml Guiness beer

55 grams chocolate

 

Method

Heat oven to 180 C

Fully line cake tin

 

Sift flour, baking soda and baking powder, set aside.

Cream butter and sugar.  Add eggs gradually, beat after each.    Add Guiness to cocoa until mixed.

 

Alternate Guiness mixture, flour mixture and creamed butter mixture, mix and transfer to tin. 

 

Bake approximately 45 minutes.  Cool 5 minutes in the tin and then on a rack.   Dust with chocolate or glase.

 

Glase

 

1/4 cup cream

20 grams butter

200 grams dark chocolate