Ingredients for 4-6 people
For the cake
- 125 grams of butter at room temperature
- 250 grams of brown sugar
- 175 grams of flour for all uses
- 50 grams of unsweetened cocoa
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 eggs
- 150 grams of yogurt
- 200 ml Guinnes beer
- 150 grams of couverture chocolate, finely chopped melted
For the sugar ointment
- 1/4 cup soft butter
- 112 grams of cream cheese at room temperature
- 1 teaspoon vanilla you
- 1 cup and ¾ cup powdered sugar
Implementation
For the cake
- In the bowl of the mixer, mix the butter with the sugar until fluffy.
- In another bowl, sift the flour, cocoa powder, baking soda and baking powder.
- Melt the chocolate couverture in a baking pan and set aside.
- Gradually add to the butter mixture one by one the eggs, the yogurt one by one the spoon the flour mixture and the beer.
- Knead until it becomes a smooth, glossy liquid dough. Finally add stirring the melted chocolate couverture.
- Pour the mixture into a pan with oil paste and bake at 160 degrees with air (180 with heating elements) 2 steps for about 45 - 55 minutes.
- After baking, remove the cake from the oven, leave to cool for 10 to 15 minutes in the fridge and spread the icing.
For the sugar ointment
- Pour the soft butter together with the cream cheese in the bucket of the mixer and beat them on the strong ladder of the mixer until the ingredients come together and become a homogeneous mixture.
- Then add a cup and ¾ of the cup icing sugar and mix on the strong scale of the mixer until it becomes a fluffy and homogeneous mixture.