Tuesday, 23 July 2013

Guiness chocolate cake

Beer in a cake, genius! I am not generally a fan of Guiness, I wouldn't order it in a bar, at a restaurant or as my sun-downer drink. The bitterness is just not really my thing, but I have heard so much how beer can really make a foodie difference. So, for my brothers birthday I decided to roll with it and made him a Guiness Chocolate Cake.

Chocolate Guiness cake


For the Sponge
  • 250ml Guiness
  • 250g unsalted butter
  • 80g cocoa powder
  • 400g castor sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 140ml buttermilk
  • 280g plain flour
  • 2 tsp bicarb
  • 1/2 tsp baking powder
For the cream-cheese frosting
  • 50g unsalted butter
  • 300g icing sugar
  • 125g full fat cream cheese
  • cocoa powder for dusting

Preheat the oven to 200 degrees. Line and grease the sides of a 23cm springform cake tin.
Pour the Guiness into a saucepan(med heat), add the butter and gently stir until all butter has melted. Remove the pan from the heat and blend in the cocoa powder and castor sugar. Be sure that all cocoa powder has dissolved to make a smooth consistent mix. In a separate bowl, mix together the eggs, vanilla and buttermilk. Add this to the pan. In the bowl of an electric mixer, sift together the flour bicarb and baking powder. Add the pan ingredients to the dry mixture and on a medium speed combines until your mixture is smooth. Turn down the heat of the oven to 180 degrees. Add the cake mix to the cake tin and bake for 45min. Remove from the oven and cool.

For the frosting:

Wash the mixing bowl out and dry with a  cloth. Sift the icing sugar into the bowl. Mix the butter and icing sugar together until there are no large lumps, sand-like in texture on a low speed. Add the cream-cheese and increase the speed by one, until the icing becomes medium thick. Do not over mix. With a spatula or flat knife smear the frosting over your sponge so that the whole cake is Dust with cocoa and serve.

Enjoy x x

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