THERE'S a fair few Guinness chocolate cakes recipes out there, but few look as gorgeous as this.
The ultimate 'Oirish' treat here. If you haven't tried it yet, the combination of Guinness and chocolate is a surprisingly delicious one. Booze and sponge is far from a new concept, but a strong stout taste is the perfect foil for the richness and sweetness of chocolate.
We're keeping things simple here. Because as you'll discover, you won't need anything else after a slice or two.
It's a blissfully moist piece of edible heaven, which will satisfy the sweet-toothed and savoury-loving dessertistas in equal measure.
Here's everything you need to know to make one yourself, courtesy of Design Sponge.
What you will need:
For the cake
- 250g unsalted butter
- 250ml Guinness
- 75g dutch process cocoa
- 275g flour
- 2 tsp. baking soda
- 400g sugar
- 2 medium eggs
- 150ml sour cream
- 1 tsp vanilla extract
For the frosting
- 300g cream cheese
- 100g powdered sugar
- 150ml whipped cream
How to make it:
- Preheat oven to 180 C
- Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.
- Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.
- Pour into a greased and lined 10″ food pan and cook in the oven for 1 hour/1 hour 15 mins. Do not leave in the oven until the cake has totally dried out.
- Leave to cool for 10 to 15 minutes before removing from the cake tin and placing on a wire wrack to cool completely.
For the frosting
- Place the cream cheese into the bowl of a mixer and beat on a low-medium speed using a whisk attachment Whisk until the cheese is smooth and there are no big lumps.
- Gradually, using a large spoon, add in the sifted powdered sugar and beat gently to combine. After 2 to 3 minutes, stop the machine, scrape any excess frosting from the sides of the bowl and beat on medium speed until lump free.
- Remove bowl from mixer and gently fold in the whipped cream, mixing to fully combine.
- Place cooled cake on a cake stand and add the frosting, spreading out just to the edge without going over the side, until the cake resembles a pint of Guinness.
Bon App O'tit.