Guinness chocolate cake
A fantastic treat for St Patrick's Day. Wonderfully rich and moist, it keeps for up to a week. The Guinness adds moisture and a subtle “hoppy” flavour to the cake. There's no chocolate inside, but lots of cocoa. Karen shares how to make this all-in-one celebratory cake.
Ingredients
Guiness cake
- 250ml of Guinness
- 250g of self-raising flour
- 50g of cocoa powder
- 250g of butter , softened
- 250g of caster sugar
- 4 large eggs
Buttercream
- 250g of icing sugar
- 150g of butter , softened
- 25g of cocoa powder
- 75ml of Guinness
- 1 tsp vanilla extract
Decoration
Method
1
Preheat the oven to 180°C/gas mark 4
2
Using a cake release spray or butter, grease two 20cm (8”) round sandwich cake tins
3
Sift the flour into a large bowl and add all of the other ingredients. Mix and whisk for 2-3 minutes or until you have a smooth cake batter. You can also do this in a food mixer
4
Pour the cake batter evenly into the two prepared sandwich tins and bake for 20-25 minutes, or until the cakes are well risen and cooked in the middle
5
Run a knife around the edge of each cake and allow to cool for 2-3 minutes, before turning out onto a wire cooling rack. Allow to cool completely before icing
6
Now make the buttercream icing. Add the icing sugar and cocoa to the butter and work it in with a spoon until it has all been added. Beat well, then mix together the Guinness and vanilla extract. Add to the buttercream, beat well again and set to one side to firm up before using
7
When the cakes are cold, place one onto a plate and spread some of the buttercream over it, before placing the other cake on top. Spread the remaining buttercream over the top and the sides of the cake and decorate with some crumbled chocolate flake. Serve in small slices, as the cake is very rich
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Guinness chocolate cake
