80g Cocoa Powder
200g Caster Sugar
1tsp Baking Powder
175g Sour Cream
115ml Vegetable Oil
1tbsp Vanilla Extract
100ml Warm Water
80ml Innis and Gunn Irish Whiskey Finish Beer
175g Double Cream
115g Dark Chocolate
115g Milk Chocolate
(You can use all dark or all milk if you choose)
Sage Appliances Scraper Mixer Pro
Preheat oven to 175c.
Grease and line a standard 9-10 inch cake tin.
Sieve all the dry ingredients into the mixer or a large bowl.
Start folding the sour cream, oil, water, beer, eggs and vanilla extract.
Slowly fold the mixture together until its consistently mixed together and you can no longer see any loose ingredients.
You can use a mixer for this part of the process if it includes a speed for folding. We use the Sage Appliances Scraper Mixer Pro which includes this brilliant feature.
Transfer the cake batter into the prepared cake tin.
Bake in the centre of the oven for 30 mins or until a skewer inserted comes out without any uncooked batter. It may still show some chocolate as the cake is very moist and fudgy. Do not over cook.
To make the ganache heat the cream in a saucepan or microwavable bowl until it begins to simmer.
Chop the chocolate into small pieces. The smaller the better.
Place the chocolate in the bottom of the mixer bowl and pour over the warm cream.
Allow to sit for 2-3 mins. This gives the chocolate time to melt.
Turn the mixer on its lowest setting and mix until the ganache becomes thick, glossy and smooth.
Pour over the cake while still slightly warm and allow to set.