Chocolate Guinness Cake

We’re all done with the idea of unsustainable resolutions aren’t we? We’ve remembered the ‘everything in moderation’ approach? I made this cake for a party and would suggest you do the same; the Guinness gives it a real subtle spice and keeps the sponge moist, whilst the cream cheese frosting gives a tang against the intensity of the whole affair. It’s incredibly rich so you can’t have that much, but it’s delicious all the same. I used Nigella’s recipe for this but made a few changes – I’d also recommend using a different frosting recipe as this was a more liquid, pourable topping whereas I’d prefer it to be frothy and bubbly like an actual pint of the black stuff (below I’ve included my recipe for my favourite frosting and not the Nigella one I used).

Untitled Untitled Chocolate Guinness Cake

For the Cake
250ml Guinness
250g unsalted butter
cocoa powder
300g caster sugar
100g dark brown sugar
2 eggs
1 tsp vanilla essence
140ml buttermilk or sour cream (I used sour cream as it activates the bicarb a little better)
280g plain flour
2 tsp bicarbonate of soda
½ tsp baking powder

For the Frosting
100g butter, softened
300g soft cheese
100g icing sugar, sifted
1 tsp vanilla extract

Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch high sided springform tin OR two 9 inch sandwich tins (you can sandwich them together with a dark chocolate buttercream of your choice) like I did.

Pour the Guinness into a large wide saucepan, add the butter in chunks and heat until the butter's melted. Transfer to a large mixing bowl and whisk the coca and sugar into the dark liquid. Beat the sour cream with the eggs and vanilla and then pour into the sweet, black liquor (be careful it isn't too hot at this point or your eggs and cream will curdle) and finally, whisk in the flour and bicarb.

Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour for a single cake or 35 to 45 minutes for sandwich layers. Leave to cool completely in the tin on a cooling rack - it's a very delicate sponge!

For the frosting, beat the butter in a bowl with an electric hand whisk for 5 mins until it is light and fluffy. Then starts to mix the icing sugar and cream cheese into the butter a little at a time. Add the vanilla extract before one final whisk. Leave in the fridge until you are ready to ice the cake and then spread liberally all over.

2 comments:

  1. The cakes looks yummy I just don't like guinness! but wait till I show it to my boyfriend! He will force me to make it! haha

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    Replies
    1. It really doesn't taste like Guinness promise! xx

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