Using a hand mixer or a stand mixer again, combine the ingredients slowly at first until everything is combined, then mix at a high speed for about 5 minutes, until everything is whipped to a light, fluffy, spreadable consistency.Antigua and Barbuda, Aruba, Australia, Austria, Bahamas, Bahrain, Bangladesh, Barbados, Belgium, Belize, Bermuda, Bolivia, Brazil, Brunei Darussalam, Bulgaria, Cambodia, Canada, Cayman Islands, Chile, China, Colombia, Costa Rica, Croatia, Republic of, Cyprus, Czech Republic, Denmark, Dominica, Dominican Republic, Ecuador, Egypt, El Salvador, Estonia, Finland, France, French Guiana, Germany, Gibraltar, Greece, Grenada, Guadeloupe, Guatemala, Guernsey, Honduras, Hong Kong, Hungary, Iceland, Indonesia, Ireland, Israel, Italy, Jamaica, Japan, Jersey, Jordan, Korea, South, Kuwait, Latvia, Liechtenstein, Lithuania, Luxembourg, Macau, Malaysia, Maldives, Malta, Martinique, Mexico, Monaco, Montserrat, Netherlands, New Zealand, Nicaragua, Norway, Oman, Pakistan, Panama, Paraguay, Peru, Philippines, Poland, Portugal, Qatar, Reunion, Romania, Saint Kitts-Nevis, Saint Lucia, Saudi Arabia, Singapore, Slovakia, Slovenia, South Africa, Spain, Sri Lanka, Sweden, Switzerland, Taiwan, Thailand, Trinidad and Tobago, Turks and Caicos Islands, United Arab Emirates, United Kingdom, United States, Uruguay, Vietnam Allow to cool in the tin for 15 minutes before releasing the sides of the tin, then transfer to a wire rack to cool completely.ĥ To make the frosting, put the butter, icing sugar and liqueur in a large bowl. Bake in the preheated oven for 50-60 minutes, until firm to the touch. Mix well using a hand mixer or a stand mixer fitted with the paddle attachment until you have a smooth batter.Ĥ Pour the batter into the prepared tin. Make a well in the centre of the dry ingredients and add the stout mixture, sour cream, eggs and vanilla. Remove the pan from the heat, then add the cocoa powder and stout, mixing well.ģ Sift the flour and baking powder into a large bowl, then stir in the sugar. Grease and line the base of a 20cm round springform tin.Ģ Melt the butter in a saucepan over a low heat.
2 honeycomb chocolate bars, broken into piecesġ Preheat the oven to 160☌ fan.4tbsp Dubliner Irish Whiskey and Honeycomb Liqueur (or Irish Mist or regular whiskey).Salted Caramel Pastry Stout (or a regular stout)
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