Chocolate and Guinness cake
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Ingredients
For the cake
- 250ml Guinness (or other dark beer. Cola also works!)
- 250g butter
- 75g cocoa powder
- 400g caster sugar
- 150ml organic soured cream
- 2 RSPCA Assured eggs
- 1tbsp vanilla extract
- 275g plain flour
For the frosting
- 300g organic cream cheese
- 150g icing sugar
- 2tsp cornflour
- 100ml organic double cream
Method
Like a smooth dark pint with a light and fluffy head, our chocolate and Guinness cake is a great (and slightly sweeter) way to celebrate St Patrick’s Day. Once you're done with the hard work, you can sit back and enjoy it with a beverage of your choice.
- Preheat the oven to 180°C/160°C fan, and grease a large springform tin. Make sure you line the tin with greaseproof paper as the mixture is heavy and could leak through the bottom.
- Slice the butter block and add to a large, wide saucepan, then pour in the Guinness. Gently heat (don’t boil) until the butter has melted, then whisk in the cocoa powder and sugar.
- Beat the soured cream with the eggs and vanilla extract in a separate bowl, and then pour the mixture into the saucepan. Whisk in the plain flour and bicarbonate of soda.
- Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
- When the cake is cold, transfer it to a cake stand or a plate and leave whilst you make the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and cornflour and then beat to combine.
- Beat in the double cream until you have a spreadable consistency, making sure not to over whisk.
- Spread the icing on the top of the cake so that you get a frosting which resembles a frothy Guinness top!