Stout flavoured chocolate cake for any Grenadian sweeth tooth.
Makes 8" double layer cake.
Place stout and butter in a saucepan on medium heat. As it comes to a boil, whisk in Jouvay Cocoa Powder until well mixed. Remove saucepan from heat.
Place remaining dry ingredients in large bowl and distribute well using a whisk or fork.
Add dry ingredients until just combined.
Lightly knock base of pan to loosen cake and transfer to cooling rack.
Sift in confectioners sugar and beat until completely mixed. Milk can be used to adjust consistency but is optional.
Heat butter and sugar on medium heat until sugar begins to melt. At the 5 minute mark, begin stirring.
Continue stirring. Using a candy thermometer, remove from heat at 312 C.
Transfer to oiled glass bowl and allow to cool.
Place 1 part stout and 1 part sugar in saucepan and heat until sugar completely dissolves. Remove from heat.
Once cake is completely cooled, place first layer on plate and fill with buttercream.
Gently place second layer of cake over buttercream.
Insert tooth pick several times along surface and drench with stout glaze.
Sprinkle with candy crumble and drizzle with remaining stout glaze