Guinness Chocolate cake

Difficulty: moderately easy, Serving: 8-12 depending on serving size

What we need: springform cake tin (23cm), wax paper, large wide saucepan, hand mixer, whisk

INGREDIENTS

  • 250ml Guinness stout
  • 250g unsalted butter
  • 75g cocoa powder (150-160ml)
  • 400g caster sugar
  • 142ml sour cream OR creme fraiche
  • 2 large free range eggs
  • 1Tbs vanilla essence/extract
  • 275g cake flour, sifted
  • 2 1/2tsp bicarb of soda

Icing:

  • 230g cream cheese (1 tub medium to full fat recommended)
  • 150g icing sugar
  • 125ml whipping cream

Topping:

    • 1/2 cup almonds, chopped
    • 1/4 cup water
    • 1/2 cup brown sugar
    • 1/2 Tbs cinnamon (or to preference)

INSTRUCTIONS

  1. Preheat oven to 180’c and line 23cm springform tin.
  2. Pour Guinness into a large wide saucepan, heat gradually, add butter a little at a time until butter has melted.
  3. Whisk in cocoa powder and sugar until well incorporated.
  4. Beat the sour cream, eggs and vanilla. Pour into brown buttery pan.
  5.  Lastly whisk in the flour and bicarb.
  6. Pour cake into the tin and bake for 45 min, or until skewer comes out clean.
  7. LEAVE TO COOL IN THE TIN.
  8. For the Icing: Whip cream until thick, add cream cheese, icing sugar and beat well until smooth and slightly fluffy..
  9. For the Nuts: Combine water, sugar and cinnamon in a saucepan over medium heat and bring to a boil. Add the almonds and stir the mixture until the liquid evaporates leaving a syrup-like coating on the almonds (I left a little liquid so that they ended up being slightly sticky). Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using a fork. Allow to cool about 15min. Sprinkle over cake.

Please Note: This recipe has been slightly adapted from a recipe I had hand written a few years back. Once I find this original I will happily give credit and link to their site. This recipe was adapted in my own unique way and is written in my own words.

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