As I am sure you have realized by now, I love putting alcohol into my baking! (check out these Bailey’s Irish Cream cakes for another baking with alcohol idea!). So when I realized that Guinness can actually also make a really nice tasting cake I had to try it! There is something really tasty about this mixture of chocolate and Guinness together. The dark stout of the Guinness is the perfect compliment to the rich chocolate. The cake almost has a salty taste to it, but is smooth-tasting, soft and moist. The chocolate adds that extra pow to it. Then on top of it all is a wonderful creamy frosting, that really pairs so well with the cake base below.
Actually this cake really doesn’t use that much Guinness at all – not even a full bottle of Guinness, so you needn’t worry about serving it and making your guests too merry! It contains just enough Guinness to give it its great taste – but the Guinness is not in any way overpowering or too much. I don’t even think your guests would notice that it had Guinness in it if you didn’t tell them. It just makes a really nice tasty cake. It can be served pretty much anytime – for afternoon tea, as a dessert cake etc. Possibly not for breakfast! (although by all means don’t let anyone stop you!).
For the Cake:
1 cup of Guinness beer (less than a standard-sized bottle of Guinness)
2 sticks of unsalted butter
6oz (100g) Cocoa Powder
1 cup of granulated white sugar
2 medium sized eggs
1 tablespoon of vanilla essence
3/4 of a cup of Buttermilk
1 cup of All-Purpose Flour
2 teaspoons of baking soda
For the Frosting:
1 1/2 sticks unsalted butter, softened
8oz confectioner’s (icing) sugar
1/2 teaspoon of vanilla essence
8oz bar of cream cheese
Preheat your oven to 350F.
Grease the bottom and sides of a 20cm or so deep cake pan. I find using butter to grease the pan really makes the cake slide out easily when done.
Pour the Guinness into a medium-sized saucepan with the sticks of butter. Melt the butter and Guinness together over a low heat until the butter is fully melted.
Remove the saucepan from the heat and stir in the cocoa powder and the sugar.
In a bowl separately mix together the eggs, vanilla essence and buttermilk. When the ingredients are all mixed together, add them to the mixture in the saucepan.
In another large bowl, mix together the flour and the baking soda. Pour all the ingredients now sitting in the saucepan into the large bowl together with the flour mixture. Use a handheld whisk (or an electric mixer) and whisk together all the ingredients. Make sure everything is fully mixed together.
Pour the mixture into the greased cake pan, and bake in the oven for around 50-55 minutes.
The cake will be done when the sponge bounces back when you lightly press it on top, and when a cocktail stick or knife inserted into the center comes out clean.
Set the cake aside to cool.
Once cooled, make the frosting for the top of the cake. Mix together all the frosting ingredients with a hand-held electric mixer, or a freestanding electric mixer until all the ingredients are well incorporated together. You want the mixture to be light and fluffy when fully mixed.
Spread the top of the cake generously with the frosting mixture.