Chocolate Guinness cake
- Preparation and cooking time
- Total time
- + Cooling
- Easy
- Serves 10
Skip to ingredients
- 250ml Guinness
- 175g salted buttercubed, plus extra for the tin
- 75g dark chocolateroughly chopped
- 1 tbsp vanilla bean paste
- 3 large eggs
- 100g soured cream
- 200g caster sugar
- 75g soft dark brown sugar
- 300g plain flour
- 2 tsp bicarbonate of soba
- 40g cocoa powder
ICING
- 300ml double cream
- 50g soft dark brown sugar
- 3 tbsp cocoa powder
Nutrition: per serving
- kcal648
- fat39.5g
- saturates23.8g
- carbs61.2g
- sugars36.4g
- fibre3.4g
- protein9g
- salt1g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter a deep 23cm loose-bottomed cake tin and line with baking paper.
step 2
Put the Guinness, butter, chocolate and vanilla in a medium pan over a low heat, stirring until combined and smooth. Remove from the heat and leave to cool for 5 minutes.
step 3
When the mixture is slightly cooled, whisk in the eggs, followed by the soured cream, until smooth. Mix together the sugars, flour, bicarb and cocoa powder in a large bowl. Gradually pour the wet ingredients into the dry, whisking continuously, until you have a smooth batter.
step 4
Pour the batter into the tin and bake for 1 hour-1 hour 15 minutes or until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.
step 5
To make the icing, put the cream, sugar and cocoa powder in a large bowl and whisk to soft peaks. Remove the cake from the tin, put on a serving plate, and dollop the icing on top, spreading it with the back of a spoon to cover the surface.
