- 50 min + chilling
- 55 min
- 1 x 85g sachet raspberry jelly
- 125g raspberries
- 200g strawberries
Guinness Chocolate Cake
- 1 cup (250ml) Guinness Beer
- 250g unsalted butter
- 2/3 cup (80g) cocoa powder
- 1 ¾ cups (385g) caster sugar
- 2 large eggs
- 1 tsp Queen Organic Vanilla Essence
- 150ml buttermilk
- 2 cups (300g) plain flour
- 2 tsp bicarbonate of soda
- ½ tsp baking powder
- 2 tsp Queen Gelatine Powder
- ¼ cup boiling water
- ½ cup (110g) caster sugar
- ¼ cup (30g) cocoa powder
- 1 ½ cup (375ml) thickened cream, cold
- ½ cup (125ml) Baileys Irish Cream, cold
- 1 tsp Queen Madagascan Vanilla Bean Extract
- 1/3 cup caramel, homemade or store bought *see note
- 1 tbsp Baileys
- 4 tbsp (80ml) Baileys Irish Cream (optional)
- 400ml thickened cream
- Fresh berries
- Fresh mint (optional)
Method - Jelly
Prepare jelly as per pack directions. Pour into 20cm trifle bowl, add berries and allow to set.
Method - Guinness Chocolate Cake
Preheat oven to 150°C (fan-forced). Grease and line the base and sides of a deep 20cm round cake tin with baking paper.
Combine Guinness and butter in a large saucepan and gently heat until melted. Remove from heat and stir in cocoa and sugar. Whisk together the eggs, Vanilla Essence and buttermilk by in a separate jug, then add to the mixture in the pan. Add remaining ingredients and mix until just combined.
Pour batter into the prepared cake tin and bake for 45-55 minutes or until an inserted skewer comes out clean. Allow to cool for 10 minutes in tin, before inverting out onto wire rack to cool completely.
Method - Baileys Mousse
In a small bowl, combine boiling water and Gelatine. Stir until completely dissolved. Set aside.
Combine sugar, cocoa and cream in a large mixing bowl. Whip to firm peaks using a hand or stand mixer, then add Baileys, Vanilla Extract, and gelatine mixture. Whip again until you reach soft peaks. Place in fridge to chill for 10 minutes.
Method - Baileys Caramel Sauce
Mix together caramel and Baileys. Set aside.
Method - To finish
Cut cake into two layers, place one half into trifle bowl on top of set jelly, drizzle cake layer with 2 tbsp of baileys (optional).
Spoon mousse over cake layer then chill for 1 hour before placing the other cake layer on top and top cake layer with 2 tbsp of Baileys (optional).
Whip cream to firm peaks them spoon on top of trifle. Drizzle with baileys caramel sauce to serve.
Store bought caramel such as Bonne Maman or Top ‘n’ Fill