INGREDIENTS
250 g Clover MooiRiver butter
250 ml Guinness stout
75 g (190 ml) cocoa
5 ml cinnamon
280 g (500 ml) cake flour
400 g (500 ml) sugar
5 ml bicarbonate of soda
2 large eggs
200 ml Clover sour cream
Ganache:
250 g dark chocolate
25 g MooiRiver butter
250 ml Clover cream
250 g berries in season
Method
Preheat the oven to 180°C.
Grease and line 2 x 22 cm cake tins.
Place butter, stout, cocoa and cinnamon in small saucepan and heat until butter is melted.
Whisk to mix.
Combine cake flour, sugar and bicarbonate of soda.
Beat eggs and sour cream, add butter mixture followed by dry ingredients.
Mix well.
Spoon into prepared tins and bake for 45 minutes, until tester comes out clean.
Remove and cool on wire racks.
Melt chocolate, butter and half of cream.
Whisk and leave to cool to room temperature – 45 minutes to 1 hour. (The longer you allow the ganache to cool, the thicker it will set.)
Beat remainder of cream until thick.
Spread cream on one layer, top with berries and place other layer on top.
Pour over ganache and finish off with berries.
CLOVER INGREDIENTS USED IN THIS RECIPE
