Guinness cake - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cake
- 250 g Butter (unsalted)
- 400 g Unrefined dark muscovado sugar
- 200 ml Guinness or dark stout beer
- 75 g Cocoa powder
- 150 ml Sour cream
- 2 Egg(s) (free range)
- 275 g Self-raising wholemeal flour
- 1 tsp Baking powder
- ½ tsp Bicarbonate of soda
For the topping
- 50 g Butter (unsalted)
- 300 g Cream cheese
- 200 g Unrefined golden icing sugar
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1
Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line the base of a 23cm round cake tin with baking parchment.
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2
Place the butter, muscovado sugar and cocoa powder in a saucepan and heat gently until the butter has melted. Stir in the Guinness then pour into a mixing bowl.
For this step you'll need:
- 250g Butter (unsalted)
- 400g Unrefined dark muscovado sugar
- 75g Cocoa powder
- 200ml Guinness or dark stout beer
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3
Beat the sour cream into the melted mixture then beat in the eggs.
For this step you'll need:
- 150ml Sour cream
- 2 Egg(s) (free range)
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4
Stir the flour, baking powder and bicarb into the mixture then pour into the cake tin and bake for 45 mins until the mixture is risen, firm to the touch and has just begun to shrink from the sides of the tin.
For this step you'll need:
- 275g Self-raising wholemeal flour
- 1tsp Baking powder
- ½tsp Bicarbonate of soda
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5
Allow to cool for 15 minutes in the tin, then turn out and allow to cool completely.
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6
To make the topping, beat the butter and cream cheese until smooth then mix in the sifted icing sugar and spread over the cake.
For this step you'll need:
- 50g Butter (unsalted)
- 300g Cream cheese