Posting recipes on this blog was never the plan but…
I was recently given this recipe by a brother-in-law and he gives a very big wrap for the resultant cake. Now having tried the cake I feel the recipe deserves a place on the blog for ‘services to the dairy industry‘. The amount of dairy product in this recipe makes it a sure winner. Moist, rich and heavy!
I was worried this may be a waste of a good can of Guinness, but from someone who loves his Guinness, this cake is a fitting tribute to the half a can of Guinness I had to forgo drinking.
Chocolate Guinness Cake
butter for pan
1 cup Guinness Stout
10 tablespoons butter (10oz or 300g)
¾ cup cocoa
2 cups sugar
¾ cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups plain flour
2½ teaspoons bi-carb soda
1¼ cups icing sugar mixture or icing suger
8oz (240g) cream cheese at room temperature
½ cup heavy (thickened) cream
Heat oven to 180ºC (160ºC fan forced). Butter a 22cm (9-inch) spring-form pan and line with baking paper.
In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well.
Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour.
Place pan on a wire rack and cool completely in pan.
Yes, it is very liquidy – don’t worry – this will make it moist.
Icing: Mix cream cheese with electric mixer and blend until smooth. Add cream, then sifted icing mixture and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so it resembles a frothy pint of Guinness.
Makes one 9-inch cake, 12 servings