Admittedly this is an odd choice for someone who doesn’t like chocolate or Guinness but I had to make something for St Patrick’s Day and didn’t fancy soda bread. However, this cake took me completely by surprise, it’s hands down, one of the best cakes I have ever made. It’s rich without being at all sickly, and chocolatey without being too sweet. Anyway, before I knew it I’d stuffed three big wedges into my face like a greedy little hamster. Classy. Then I washed my hair with it. Double classy.
That actually wasn’t a joke, Guinness makes an excellent hair mask. Simply wash your hair as normal and then massage half a can of Guinness into the roots. Leave for 3 minutes and rinse for a glossy Black Beauty mane… Or you could just drink it, whatever.
Chocolate Guinness Cake
Serves 12 / Takes 1 hour 30 minutes / V
You’ll need: A stand up mixer or electric whisk and a 9″ round cake tin.
250ml Guinness stout
60g Green & Black’s Organic Cocoa Powder
350g golden caster sugar
250g unsalted butter
2 large eggs
1 tsp vanilla extract
280g plain flour
2 tsp bicarbonate of soda
Pinch of sea salt
Cream cheese frosting
150g cream cheese
250g icing sugar
100ml double cream
TIP: If you want to ice the entire cake or make a Victoria sandwich style cake, then you’ll need more frosting so make with 200ml of whipping cream and 250g cream cheese. You won’t need to up the icing sugar amount, the frosting will be sweet enough.
1. Preheat your oven to 180oC/160oC fan/gas mark 3 and line a 9-inch round tin with baking paper and grease the sides with butter.
2. Pop the Guinness and butter on a low heat in a large saucepan until melted. This could take 5-10 minutes, so use this time to measure and prepare the rest of the ingredients. Once the butter has melted, give it a good stir and take off the heat. Tip in 350g of golden caster sugar and 60g of cocoa powder and beat until combined with a hand whisk.
3. In a separate bowl, beat the eggs, vanilla and the buttermilk together with a fork then whisk them into the warm mixture using your hand whisk. (You can use an electric and whisk if you prefer but be careful not to over whisk the mixture). By now the mixture should look lovely and glossy.
4. Sieve 280g of plain flour, 2 tsp of bicarbonate of soda and pinch of salt, straight into the mixture. Whisk for a final time until combined and the lumps reduced (don’t try and work out all of the lumps out, just whisk until smooth-ish for not longer than a few minutes).
5. Pour the mixture, into your tin and bake for 45 minutes. Leave to cool fully in the tin. (The cake might be raised in the middle when you take it out the oven but as it cools, it tends to level out.)
6. Turn the cake upside-down ready for icing. To make the cream cheese frosting you will need either a stand alone mixer or hand whisk. In a big bowl, whisk the cream cheese until smooth and then sieve in all of the icing sugar. Whisk until fully combined before adding the whipping cream. Whisk on a high speed until the frosting is thick and spreadable.
7. Spread on top of the cake and devour with your mates… Or by yourself. No judgement.
If you’ve had a go at making my cake or any of my other recipes I’d love to hear about it. @corrieheale email@example.com