Sunday 23 June 2013

Chocolate Guiness Cake by Tay Hui Sian

Chocolate Guiness Cake

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.
  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

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