Chocolate Guiness Cake by Tay Hui Sian

Chocolate Guiness Cake

Ingredients:

For the Cake

250ml (9fl oz) Guinness

250g (9oz) unsalted butter

80g (3oz) Cocoa powder

400g (14oz) Caster sugar

2 eggs

1 tsp Vanilla essence  ( I used extract instead)

140ml (5fl oz) Buttermilk

280g (10oz) Plain Flour

2tsp Bicarbonate of Soda

½ tsp Baking Powder

For the Frosting

50g (1 ¾ oz) Softened unsalted butter

125g (4 1/4oz) full fat cream cheese

300g (10 ½ oz) Icing Sugar

Cocoa Powder for dusting.

Method

1. Grease and line the base of a 9 inch (23cm) spring form cake tin
2. Preheat the oven to 170C (325F)
3. Pour the Guinness into a saucepan and then add the butter and heat gently until the butter has melted. Remove from the heat and add the cocoa powder and sugar into the warm mixture.
4. In a bowl, mix the buttermilk, vanilla essence, and eggs together. Add this to the mixture in the saucepan.
5. Sift the flour, baking powder and bicarbonate of soda into a mixer or hand held whisk. Mix on a low speed and add the mixture from the pan. Mix thoroughly until all of the ingredients are incorporated.
6. Pour the mixture into the cake tin and bake for approx 45 minutes.
7. The cake will be baked when the sponge bounces back when pressed lightly and a skewer inserted in the middle of the cake comes out clean.
8. Let the cake cool down, remove from the tin onto a wire rack and set aside until it has completely cooled down before adding any frosting.
9. To make the frosting, using a mixer or hand held whisk, mix the butter and icing sugar together until it is fully combined and smooth. Add the cream cheese and mix on a medium speed until light and fluffy.
10. Cover the cooled cake with the frosting, and lightly sieve a dusting of cocoa powder on top.

*Recipe is adapted from Hummingbird Bakery’s ‘Cake Days