Dark-chocolate Guinness cake

Dark-chocolate Guinness cake recipe

Dark-chocolate Guinness cake is perfect to whip up on Saint Paddy’s Day. The Guinness makes this cake so deliciously moist! If you prefer, use any non-alcoholic beer in the recipe for the same result.

Dark-chocolate Guinness cake

Serves: 8 - 10
Cooking Time: 1 hr

Ingredients

  • Cake batter

  • 230g butter, softened
  • 175g brown sugar
  • 175g demerara sugar
  • 4 eggs
  • 100g cocoa powder, sieved
  • 380ml Guinness/milk stout
  • 230g cake flour, sieved
  • pinch salt
  • 10ml (2 tsp) bicarbonate
  • of soda
  • 2,5ml (½ tsp) baking powder
  • Chocolate-ganache icing

  • 200ml fresh cream
  • pinch salt
  • 5ml (1 tsp) vanilla extract
  • 400g dark chocolate, finely chopped

Instructions

1

For the batter, preheat the oven to 180°C and grease and line the base of two 23cm-round cake tins. Cream the butter and sugars together using electric beaters until pale and fluffy.

2

Add the eggs, 1 at a time, beating continuously, until fully incorporated.

3

In a separate bowl, combine the cocoa powder and Guinness and mix to a smooth paste.

4

Combine the flour, salt, bicarbonate of soda and baking powder in a bowl and fold into the egg and sugar mixture. Fold in the cocoa mixture and divide the batter between the prepared cake tins. Bake until a skewer inserted into the centre of the cake comes out clean, 30 minutes.

5

While the cake sponges bakes, make the icing. Add the cream, salt and vanilla to a small pot and bring to a boil. Remove from heat and place the chopped chocolate in a bowl. Pour the hot cream over the chocolate and stir the mixture until it is smooth and shiny.

6

Allow the sponges to cool completely before sandwiching them together with some icing. Use the remaining icing to spread over the top of the cake, leaving a slightly trowelled texture.

 

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