For all the Chocolate Cake lovers out there, you really must try this Wattleseed and Guinness Chocolate Cake! It delivers a moist, quite delicious and not overly sweet cake with the intriguing flavour of roasted wattleseed marrying beautifully with the cocoa.The addition of the Guinness not only adds to the overall flavour but is instrumental in delivering the moist, but still firm, texture of the finished cake and adds to the 'raising' ingredients. As the cake only requires 200ml of Guinness there should be plenty left for the cook! We like to top this cake with a rich Chocolate Ganache for as you know, there can never be enough chocolate!
Interesting fact -the original recipe was developed in Dublin in 1991 ( thank you Ireland for the Guiness!) to celebrate the 800th year anniversary of St Patrick's Cathedral in Dublin and was given to us by a dear Irish/Australian friend. So it is a tried and true recipe handed down from friend to friend over the years and we are delighted to hand it on to you, albeit we have added the wattleseed to 'ground' the recipe as Australian and to deliver the best flavour as chocolate and wattleseed is a flavour marriage made in heaven!!
1 tablespoon (approx 20 gm) wattleseed
1 tablespoon just boiled water
200ml Guinness
55g Dutch Cocoa ( Dutch Cocoa delivers a darker and more 'chocolate-y' flavour but if unavailable the usual Cocoa powder can be used)
110g unsalted butter
250g dark brown sugar ( helps add to the distinctive flavour)
2 eggs, well beaten
175g plain flour
a good pinch of baking powder
1 level teaspoon bicarb of soda
Fo the Ganache ( best to make this ahead)
250g good quality dark cooking chocolate ( we love Callebaut Couverture 70% cocoa solids) and extra to make shaved chocolate curls
250ml cream (thickened cream is fine for this)
50g butter (optional - butter adds to the shine and softness of the ganache, but is not critical)
Pre-heat your oven to 180C.
Line your cake ring's base with baking paper.
Add the boiling water to the wattleseed and allow to cool to room temperature. The hot water will soften the grounds and will bring out the essential oils in the seed, and improves it's flavour.
Pour the 200ml of Guinness into a bowl. Add the Dutch Coca ( be careful to add it slowly or you may lose some as the Guinness reacts with it) and stir through so the powder is incorporated into the Guinness.
Sift the remaining dry ingredients and set to one side.
Cream the butter and the dark brown sugar until well mixed. Add the beaten eggs , half by half, beating well after each addition.
Add thalf of the Guinness mixture to the mix, alternating with the sifted flour until all is mixed well.
Pour into the prepared cake ring and bake for approximately 45 -50 minutes or until a skewer comes our clean.
Cool the cake in the ring for about 5 minutes before turning out and cooling on a cake rack
To make the Chocolate Ganache
.In a small saucepan, bring the cream and the butter (if using) almost to the boil.
Take off the heat. Add the chocolate in small pieces, continually stirring until the chocolate completely melts into the cream and a smooth, dark chocolate brown ganache results. We find it best to make this in advance and allow to chill completely in the fridge. Bring it out of the fridge and gently reheat until just melted. A microwave is ideal for this - about 20 second bursts until just melted. You will see the melted ganache has a great shine. If you over do this and the ganache is very runny just let cool until a good thick yet pourable texture results.
Simply pour the ganache over the cake. You can allow the ganache to run down the sides or using a palette knife you can spread as you wish. Decorate with chocolate curls . Place in the fridge to allow the ganache to set firm again.
This makes a great celebration cake and has graced many a birthday amongst family and friends. Serve with pure cream and berries or glace orange is a lovely contrast.
Copyright juleigh Robins