Friday Foodie: Guinness Cake

Nomnom

 

Guinness in a cake?! Sure, why not! This recipe is incredibly easy. Everything goes in one large pot – minimal dishes, what’s not to love? Here we go…

For the cake

• 250 ml Guinness
• 250 grams unsalted butter
• 75 grams cocoa powder
• 400 grams caster sugar
• 142 ml sour cream
• 2 large eggs
• 1 tablespoon vanilla extract
• 275 grams plain flour
• 2 ½ teaspoons bicarbonate of soda

For the topping

• 300 grams cream cheese
• 150 grams icing sugar
• 125 ml double cream (or whipping cream)

Begin by heating your oven to 180°C/350ºF/Gas Mark4 and line 23cm springform tin.

Get a pot large enough to hold all the ingredients, a stock pot makes it easy to give it a good mix without splattering the kitchen. Pour the Guinness in to the pot and add the butter in slices. Heat until the butter has melted.

Whisk in the cocoa and sugar. Beat together the sour cream, eggs and vanilla and pour this into the pan, followed by the flour and bicarb. Pour the batter into the prepared tin and bake for 45mins, possibly an hour. Lick the bowl…. don’t really, raw eggs and all that! Check with a skewer to ensure it is baked through. Leave to cool down on a rack until is it completely cold.

Tasty Batter

Now for the icing. Beat the cream cheese until smooth with an electric beater. Next, sieve over the icing sugar and beat this into the cream cheese. Next add the cream and beat until you have a spreadable consistency. This makes a LOT of frosting. Feel free to make less, I find that about 2/3 of this is plenty to top this cake. Alternatively eat the excess!

Cream Cheese Frosting mmmmmm

Ice the top of the cake so it looks like the frothy top of a tasty pint. Feel free to add berries, chocolate buttons, malteasers etc on top. Always a favourite in my household and easy peasy to make… enjoy! A x