Guinness Float Cake & Guinness Peanut Cupcakes

La mia prima torta in vendita per un Pub =D
E' un grande trionfo per me, solo grazie alla pubblicità che mi sono creata da sola u.u
Propongo per stasera Guinnes Cake and Guinness Cupcakes per un pubblico completamente ignaro di questi sapori.
Attendiamo risposte stasera =D


For the cake:
2 cups Guinness cake
1 cup dark unsweetened cocoa powder
½ cup unsalted butter, cut into 1-inch pieces
1¼ cups granulated sugar
½ cup dark brown sugar
2 cups all-purpose flour
1¼ teaspoons baking soda
1 teaspoon salt
2 eggs
For Fudge Frosting:
60 gr. dark chocolate, melted and cooled slightly
½ cup unsalted butter, softened
1 teaspoon salt
¼ cup Guinnes Beer
2/3 cup dark unsweetened cocoa powder
2 cups powdered sugar
For second Fudge Cupcakes frosting:
60 gr. dark chocolate, melted
1/2 cup butter, softened
1 teaspoon salt
1/4 Guinnes Beer
2/3 cup dark cocoa powder
2 cups powdered sugar
3 full tablespoons creamy Peanut Butter


Preheat oven to 180°. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray, or butter the pan and dust with flour, shaking out the excess flour; set aside.
In a medium saucepan, heat the beer, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.

In a medium bowl, whisk the flour, baking soda and salt together.
In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy, which is okay. Do not overbeat it, as it could cause the cake to be tough.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean.

Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

To make the Root Beer Fudge Frosting, put all of the ingredients in a food processor.

Pulse in short bursts until the frosting is shiny and satiny, scraping the sides of the food processor a couple of times. (If you don’t have a food processor, simply throw it all into the bowl of a stand mixer or a large bowl using a hand mixer and mix on medium-low until combined and satiny smooth.)

Use a spatula to spread the fudge frosting over the cake in a thick layer. Let the frosting set before serving. Store leftovers wrapped well or in an airtight container at room temperature.
Prepare second frosting in the same way and add peanut butter.

Decorate =)