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First of all, cream the butter and
sugar together, beating thoroughly
for 3 or 4 minutes until pale and
fluffy. Now gradually beat in the
eggs, a little at a time, beating
well between each addition.
Next, sift
the flour, baking powder and bicarbonate
of soda on to a sheet of baking parchment.
Then weigh the cocoa and put it in
a separate bowl, gradually stirring
the stout into it.
Now carefully
and lightly fold into the egg mixture
small quantities of the sifted flour
alternately with the cocoa-stout liquid.
Then, when both have been added, divide
the cake mixture equally between the
2 tins and level it out.
Bake the
sponges in the centre of the oven
for 30-35 minutes. The cakes should
be flat on top and feel springy and
will have shrunk slightly from the
side of the tin. Leave them to cool
in the tins for 5 minutes before turning
out on to a wire rack to cool further,
carefully stripping off the base papers.
To make
the icing, beat the icing sugar and
butter together until blended, then
gradually add the stout, making sure
it is thoroughly mixed in after each
addition. Now melt the chocolate in
a bowl set over hot water, making
sure the bottom of the bowl doesn't
touch the water. Then, when it's melted,
remove the bowl from the water, and
carefully fold the chocolate into
the icing mixture. Now remove a third
of the icing to a separate bowl and
stir in the chopped walnuts.
After all
the icing has cooled to a spreadable
consistency, sandwich the cake with
the walnut icing. Then spread the
remaining two-thirds of the icing
on top of the cake, using a palette
knife. Next, dust the walnut halves
with cocoa powder and arrange on top
of the cake.
Now try
to be patient and allow the icing
to become firm before eating!
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