I got an email one day from my SO asking me to test out a recipe that his friend sent. It was a featured recipe from Design Sponge, now one of my favourite sites for not only recipes but anything Design. Their food pictures are beautiful – clean, clear and drool worthy – take a look at this Guinness Cake and you’ll know what I mean.
I tried this recipe one night when I had friends over. Chocolate? Guinness? Cream Cheese?! The results – we were all blown away. Everything went together so well I wanted to make another cake again the next day. I resisted the temptation and later convinced a friend to make Guinness cupcakes for her boyfriend’s 22nd birthday. She was there when I made the cake, needless to say there’s was little persuasion needed!
Guinness Chocolate Cake
(adapted from Design Sponge’s recipe)
Makes a beautiful 2 inch tall 9 inch round cake, 10 inch angel food cake, or 1/2 recipe makes 12 pretty cupcakes
1 cup and 2 tbsp / 250 g unsalted butter
1 cup / 250 ml Guinness, I used draught
3/4 cup / 75 g Dutch process cocoa, sifted
2 1/4 cup / 275 g all purpose flour, sifted
2 tsp. baking soda
2 cup / 400 g sugar
2 medium eggs
2/3 cup / 150 ml sour cream
1 tbsp. vanilla extract
1 1/3 cup / 250 g cream cheese
50g / 1/4 cup butter
3/4 cup / 100g icing sugar, sifted
3/4 cup / 180 ml cream, whipped till firm peaks
2 tsp vanilla extract
1. Grease and line your preferred pan. Preheat oven to 180 degrees C or 350 degrees F.
2. Put butter, cocoa and Guinness to a saucepan. Let the butter melt and continue to stir until you have a delicious chocolate Guinness sauce. Set aside for 5 to 10 minutes to cool slightly.
3. Mix and sift your flour, baking soda and sugar in a large mixing bowl. Pour in the Guinness chocolate mixture and combine the two. Add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.
4. Pour into your batter into the pan and bake for 1 hour – 1 hour 15 minutes, or until a skewer comes out with clean or with few moist crumbs sticking to it, that’s okay too as long as it’s not wet. Leave to cool for 10 to 15 minutes before removing from the cake pan and place on a wire wrack to cool completely.
1. Beat butter and cream cheese on low-medium until combined. Add in the icing sugar a heaping tablespoon at a time and continue to beat until smooth. Continue beating on medium until lump free. Add your vanilla essence.
2. Take 1/4 of your cream and gently beat it into the cream cheese mixture. Fold in the rest of the whipped cream until fully combine.
Once the cake is cooled, top it with frosting. Spread it around the cake until it looks the familiar white beer head that contrasts beautifully with the Guinness Beer. Take a slice, sit back and enjoy!