At last, the long awaited Guinness Chocolate Cake!
I know I said I would have this up by the afternoon yesterday but I waited so that I could have a picture of it actually sliced.
I found this recipe on the blog Design Sponge so long ago and have wanted to try it so badly! I kept telling myself that I would have to wait for a special occasion so when the bf’s birthday rolled around I knew it would be perfect! It has a whole cup of Guinness in it that you simmer with cocoa powder and butter…. sooooo yummy…
It was a magical day… It started with this:
And ended with this:
To create this:
Soooo yummy! And it was so moist! I’m pretty sure that was because of the cup of Guinness….
Guinness Chocolate Cake
(From Design Sponge – by Katie Quinn Davies)
- 250 g (1 c. and 2 tbsp) unsalted butter
- 250 ml (1 c.) Guinness
- 75 g Dutch process cocoa ( 3/4 c.), sifted
- 275 g (2 + 1/4 c.) all purpose flour, sifted
- 2 tsp. baking soda
- 400 g (2 c.) sugar
- 2 medium eggs
- 150 ml (2/3 c.) sour cream
- 1 tbsp. good quality vanilla extract
- 300 g (1 + 1/3 cup) cream cheese
- 150 g (1+1/2 c.) powdered sugar, sifted
- 150 ml (2/3 c.) cream, whipped
Preheat oven to 180C/350F.
1. Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.
2. Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.
3. Pour into a greased and lined 10″ angel food pan (or another straight-sided tube pan) and cook in the oven for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean from the centre of the cake.*Note: This cake is very moist inside, so use your judgment regarding the skewer test. Do not leave in the oven until the cake has totally dried out — cook long enough so there is no uncooked cake on the skewer but there may be a few moist crumbs sticking to it after an hour of cooking. [Please note: Katie baked this in an 8.5″ x 3.5″ pan. If you make this in a regular angel food cake pan, you should start checking for doneness at least 15 minutes early.]
4. Leave to cool for 10 to 15 minutes before removing from the cake tin and placing on a wire wrack to cool completely.
1. Place the cream cheese into the bowl of a mixer and beat on a low-medium speed using a whisk attachment (I find a paddle attachment tends to over-beat the cheese). Whisk until the cheese is smooth and there are no big lumps remaining.
2. Gradually, using a large spoon, add in the sifted powdered sugar and beat gently to combine. After 2 to 3 minutes, stop the machine, scrape any excess frosting from the sides of the bowl and beat on medium speed until lump free.
3. Remove bowl from mixer and gently fold in the whipped cream, mixing to fully combine.
4. Place cooled cake on a cake stand and add the frosting, spreading out just to the edge without going over the side (never go over the sides of the cake) until the cake resembles a pint of the creamy black stuff! The idea is to capture the essence and simplicity of a pint of Guinness. Sláinte!
Read more at Design*Sponge: