Saturday, 25 September 2010

My Goodness My Guinness Cake

I love contrasts of this cake - the black and white colours and the intensity of the chocolate and sweetness of the cream cheese icing. With the white chocolate roses I can imagine this making a smart alternative to a wedding cake. I made the roses myself with my new chocolate mould - it was surprisingly easy, I'll definately try different colours next time too.


110g butter (at room temperature)
275g dark soft brown sugar
2 large eggs
50g cocoa powder
200ml Guinness
175g plain flour
1/4tsp baking powder
1tsp bicarbonate of soda

600g icing sugar (sifted)
100g butter (at room temperature)
250g cream cheese (chilled)

You also need 2 lined 20cm round cake tins.


1. Preheat the oven to 180C.
2. cream the butter and sugar together, beating thoroughly for 3 or 4 minutes until pale and fluffy.
3. Beat in the eggs one at a time.
4. In a separate bowl, sift the flour, baking powder and bicarbonate of soda together.
5. In another bowl mix the cocoa and Guinness.
6. Fold the flour and cocoa mixtures gradually into the butter mixture until well combined.
7. Divide the cake mixture equally between the 2 tins and level it out.
8. Bake in the centre of the oven for 30-35 minutes. The cakes should be flat on top and feel springy and will have shrunk slightly from the side of the tin.
9. Make the icing by beating together the butter and icing sugar until pale and fluffy before beating in the cream cheese.
10. Once the cake has cooled, ice with a third of the icing in the centre and two thirds on the top.

Serves 8-10.

Adapted from a Delia recipe.


Bods said...

This looks so good. I think I need to buy a can of Guinness this weekend!

April Carter said...

Oh no - I totally forgot to drink the left over Guinness from making this!

Whitters said...

I make a similar Guinness cake, but put sour cream into it too...makes it ultra moist and squidgy!


Related Posts with Thumbnails