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4

Guinness Chocolate Cake with Salted Caramel Glaze

Prep Time
20 min.
Cooking Time
40 min.
Difficulty
Medium
BBQ Temperature
180°C
Method
Indirect
Prep Time
20 min.
Cooking Time
40 min.
Difficulty
Medium
BBQ Temperature
180°C
Method
Indirect

Ingredients

Guinness Chocolate Cake 4 602X451 Ad9B10F

Cake

  • 125ml Guinness
  • 100g butter
  • 40g cocoa powder
  • 1 egg
  • 100g crème fraiche
  • 1/2 tsp. vanilla extract
  • 120g flour
  • 200g sugar
  • 1/4 tbsp. baking powder
  • 1/4 tsp. salt

Glaze

  • 20ml Guinness
  • 40g butter
  • 40g brown sugar
  • 40ml cream
  • 50g icing sugar
  • salt

Special Equipment

  • Deluxe Poultry Roaster

Instructions

    In the Kitchen:

  • 01
    Grease the Deluxe Poultry Roaster with some butter and sprinkle with some flour.
  • 02
    Combine Guinness and butter in a medium saucepan and bring to a light boil using the side burner or hob.
  • 03
    Add the cocoa powder and whisk until smooth. Remove from heat and set aside.
  • 04
    In a large mixing bowl, whisk together the egg, crème fraiche and vanilla.
  • 05
    Pour the Guinness/butter mixture into the crème fraiche mixture and beat until just combined.
  • 06
    Add flour, sugar, baking powder and salt and beat until just combined.
  • 07
    Pour the batter into the prepared Deluxe Poultry Roaster (skip to “At the barbecue” step 2)
  • 08
    For the glaze, combine Guinness, butter, dark brown sugar, cream and salt in a medium saucepan and bring to a boil using the side burner or hob. Boil for one minute, stirring constantly.
  • 09
    Remove from heat and stir in icing sugar a little at a time and whisk until smooth.
  • 10
    As soon as the cake has cooled, pour the salted caramel glaze over the top and sprinkle with Fleur de Sel.
  • At the Barbecue:

  • 01
    Prepare the barbecue for indirect heat, approx. 180 °C.
  • 02
    Place the Deluxe Poultry Roaster over the indirect heat and bake the cake with the lid closed for about 45 minutes (see “In the kitchen” step 8).
  • 03
    Remove the cake from the barbecue and leave to cool, then pour over glaze.
  • Serving Suggestion:

  • 01
    Serve with some whipped chantilly cream, or crème fraiche on the side.

 What could be better than a refreshing cold Guinness to accompany a steak or burger? But not just to drink, it’s also part of the perfect dessert, with the beer blending perfectly with the chocolate to create something truly indulgent!

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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