Chocolate and Guinness Cake
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Serves: 10
This is one of the best chocolate cakes I’ve made. It is based on a recipe by Tom Kerridge where he used Dark Ale instead of Guinness.
Ingredients
- 200ml Guinness
- 50g cocoa powder
- 110g butter, softened
- 270g soft dark brown sugar
- 2 large eggs
- 175g plain flour
- ¼ tsp baking powder
- 1 tsp bicarbonate of soda
- Chocolate Icing
- 120g quality dark chocolate (e.g. Green & Blacks 70% cooking)
- 120g icing sugar
- 110g butter, softened
- 2 tbsps Guinness or cream
Instructions
- Preheat the oven to 180C.
- Grease a 9” round baking tin (spring-form if available). Place parchment paper on the bottom and flour around the edges to prevent from sticking.
- Mix the Guinness and the cocoa powder together until well combined.
- Separately beat the butter until soft and add the brown sugar. A KitchenAid or hand blender works best. Beat until combined, smooth and creamy. This will take a few minutes.
- Add one egg and beat well to combine. Add the second egg and beat well
- Add the Guinness mixture and mix to combine
- Sift the flour, baking powder and bicarbonate of soda and fold in to combine until no flour is visible.
- Pour into the cake tin and bake for about 35 mins. It should feel slightly springy on top.
- Remove from the oven and cool on a wire rack.
- When the cake has cooled, you can make the icing.
- Melt the chocolate in a glass bowl over a pot of hot (not boiling) water
- Separately, beat the butter and icing sugar together until combined. Add the Guinness or cream and combine.
- Add it to the chocolate mixture once it has cooled slightly and mix well. It needs to be thick but spreadable, so you may need to add more Guinness or cream.
- You can now cover the top and sides of the cake using a spatula or a palette knife.
