Guinness & Chocolate Cake

I haven’t blogged recipes for a little while now, so brace yourselves for some great ones!  Here is a delicious Guinness and Chocolate Cake!  My main reason for making this was that my husband loves Guinness, but dislikes the canned variety.  There has been a can hanging around in our fridge for a few months now, so I thought… why not?

SPONGE
250ml Guinness
250g unsalted butter
90g cocoa powder
400g golden caster sugar
2 eggs
2 tsp vanilla essence
140ml buttermilk
280g plain flour
2 tsp bicarbonate of soda
1/2 tsp baking powder

FROSTING
50g unsalted butter, at room temp
300g icing sugar
125g full fat soft cream cheese

* Preheat oven to 170 degrees (gas mark 3).  Line the base of your 23cm springform cake tin with baking parchment
* Pour the Guinness into a saucepan, add the butter and heat gently until the butter has melted.  Remove from heat, and add sugar and cocoa powder.
* Mix eggs, vanilla essence and buttermilk in a separate bowl, and then add this to the mixture in the pan.  Stir.
* Put flour, bicarb and baking powder into the bowl of your freestanding electric mixer.  Add the mixture from the pan, and mix on a low speed until ingredients are combined.
* Pour batter into the prepared cake tin.  The mixture is VERY runny at this point, but do not worry!  Bake for approx 45 minutes, or until a skewer comes out clean.  Allow to cool.

* To make the frosting, mix the butter and icing sugar together in a mixer until combined (it will create a sandy-looking mixture).  Add the cream cheese and mix at a low speed for about 30 sec. Then increase to a medium speed and continue until frosting is light and fluffy!

* Top your cake generously with the frosting.

* Serve and wait for those compliments!

I really enjoyed making this cake; it had several different elements to it which were different to the way that you would approach a normal sponge, so it was nice to try something a bit out of the ordinary!

BBx

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