In a little under a month we will celebrate our first wedding anniversary. I can’t believe how quickly this year has gone, but then again it has been a busy one (wedding, baby, moving house, moving country!).
You may or may not be surprised to hear that I baked our wedding cake. I’m sure I’ll tell you about it another time, but since then this chocolate Guinness cake has been our go-to cake of choice.
Last weekend we went to a birthday party and took this cake with us. Not necessarily the most appropriate cake for a one year old girl, but it was certainly enjoyed by the adults.
There is a crazy (to me) amount of sugar in this cake, but it’s probably necessary to balance out the bitter Guinness, so I haven’t played around with the proportion of sugar from original recipe.
You should find this to be an extremely moist cake, in a good way, with a deep chocolate flavour. As cream cheese isn’t as readily available here as in the UK, I tend to leave it plain or simply add an icing sugar glaze. I’m sure the cream cheese frosting would make it feel even more decadent.
Chocolate Guinness cake
- serves 6-8 people
adapted from The Hummingbird Bakery’s Cake Days (their recipe makes a far larger cake)
125ml Guinness (1/2 a bottle. Drink the rest whilst you make the cake )
125g unsalter butter
40g cocoa powder
200g caster sugar
1 tsp vanilla extract
70ml crème fraîche (or sour cream, or buttermilk)
140g plain flour
1 tsp bicarbonate of soda
1/4 tsp baking powder
25g unsalted butter
150g icing sugar
60g cream cheese
I have used both a square brownie tin and a 20cm spring-form cake tin.
It was difficult to take the cake out of the brownie tin…
Preheat oven to 175degC
Pour Guinness into saucepan and add the butter. Melt over a moderate heat, but don’t bring to the boil.
Once melted, remove from the heat and add the cocoa powder and the sugar. Stir until smooth.
Beat the eggs with the vanilla extract and crème fraîche in a separate bowl/jug. Add to the chocolatey saucepan.
Sift the flour, bicarb and baking podwer into a large bowl.
Whisk (or stir) the liquid ingredients into the flour bowl. Try to remove lumps!
Once combined, pour into your greased/lined baking tin.
Bake for approximately 40 minutes – you don’t want to overcook it or it will be very crumbly.
If you are making the icing, combine the butter and icing sugar until smooth. Add the cream cheese and mix until light and fluffy.
Ice the cake once it has cooled completely.