{"id":3564,"date":"2025-06-18T15:07:41","date_gmt":"2025-06-18T15:07:41","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3564"},"modified":"2025-06-18T15:07:41","modified_gmt":"2025-06-18T15:07:41","slug":"guinness-cake-with-a-white-chocolate-and-coffee-ganache","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/guinness-cake-with-a-white-chocolate-and-coffee-ganache\/","title":{"rendered":"Guinness Cake with a White Chocolate and Coffee Ganache"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">The white chocolate and coffee ganache is something new I\u2019ve tried recently. The very slight and almost imperceptible saltiness introduces a very pleasant balance to other ingredients.<span class=\"Apple-converted-space\">\u00a0 \u00a0<\/span><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">This ganache will work so well with many other cakes, but for me, paired with a Guinness cake is a dream to have.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The Guinness cake is extremely easy to make, but it\u2019s very important to have all your ingredients at room temperature.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">It\u2019s a wonderfully soft and moist chocolate cake, which can keep for about four days, as long as it\u2019s covered (to prevent if from drying out).<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">For the Guinness cake:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">200 ml of Guinness <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">110 g of butter, softened<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">200 g of Demerara sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">30 g of coca powder, sifted<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">75 ml of soured cream<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 large eggs<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">175 g of plain flour, sifted<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">one and a half of a teaspoon of baking powder, sifted<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 180 C (160 C fan assisted oven).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Grease and line with a baking parchment a round springform cake tin, 20 cm in diameter.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Whisk the butter and the sugar until the sugar has almost dissolved.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Whisk in the eggs, one at the time, beating the mixture well before adding the second egg.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Now start adding (gradually) the coca powder whisking all the while.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Next stir in the flour, cream, baking powder and finally the Guinness.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour the batter into the prepared tin and bake in the preheated oven for 40-45 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take the cake out the oven and let it cool down for about 20 minutes before removing from the tin.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Let the cake cooled down completely before decorating.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">For the White Chocolate Coffee Ganache:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">200 g of double cream<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">160 of white chocolate*, chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">25 g of Demerara or soft light brown sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">one and a quarter of a teaspoon of instant coffee <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 g flaky sea salt (I always use Maldon salt)<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">*White chocolate has less coca solids than milk or dark chocolate &#8211; that\u2019s why a higher ratio of chocolate is needed in order to achieve a lovely creamy thick consistency to coat the cake with ease.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour the cream into a small saucepan, add the instant coffee along with the sugar and the salt.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Heat up on a low to medium heat stirring occasionally, until the sugar dissolves. Don\u2019t let it boil.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once the sugar has dissolved pour the warmed up cream mixture over the chopped chocolate (in a separate bowl) and stir until the chocolate melts completely, and you obtain a creamy consistency.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Let the ganache cool down before placing it in the fridge.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Keep it in the fridge for a minimum of 3-4 hours. The consistency should be of very thick cream, if it\u2019s too runny however, you might have to leave it in the fridge for a bit longer. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once you are ready to assemble the cake, take your ganache out of the fridge and spoon it over the top of the cake. The ganache will slowly run from the top of the cake decorating it all over.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If the ambient temperatures are quite high you may want to keep the cake in the fridge. Just take it out about 10 minutes before slicing and serving.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The white chocolate and coffee ganache is something new I\u2019ve tried recently. The very slight and almost imperceptible saltiness introduces a very pleasant balance to other ingredients.\u00a0 \u00a0 This ganache will work so well with many other cakes, but for me, paired with a Guinness cake is a dream to have. The Guinness cake is &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/guinness-cake-with-a-white-chocolate-and-coffee-ganache\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Guinness Cake with a White Chocolate and Coffee Ganache&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3567,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[384,583,584,585,586],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3564"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3564"}],"version-history":[{"count":3,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3564\/revisions"}],"predecessor-version":[{"id":3569,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3564\/revisions\/3569"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3567"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3564"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3564"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3564"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}