I made this in my Themo Chef, and the only adjustment I made to the recipe was to drop the temperature by 10C when heating the stout and butter. I used Coopers Stout as it's our local brew. I made the ganache, but as my TC seems to be burning things at the moment, I changed the method. I blitzed the chocolate in the TC and then poured in the cream, which I had heated in the microwave until it was hot but not boiling, through the hole in the lid at speed 3 until it was smooth.
The cake turned out really well and made a lovely birthday cake which served lots of people.
