Recipe : Guinness Cake

Moist and Moreish great for 17th March

Here’s a way to celebrate St Patrick’s Day with a Guinness Cake.  A moist and definitely moreish cake.  The frosting on top reflects the creamy top of a pint of Guinness.

Ingredients

250ml Guinness
250g unsalted butter
75 cocoa powder
400g caster sugar
150ml sour cream
2 large eggs
1 tablespoon vanilla extract
275g plain flour
2½ teaspoons bicarbonate of soda

Method

Preheat the oven to gas mark 4/180°C/160°C Fan/350ºF.
Butter a 23cm/9 inch springform tin.
Pour the Guinness into a large saucepan.
Add the butter and heat until the butter is melted.
Whisk in the cocoa and sugar.
Beat the sour cream with the eggs and vanilla extract and pour into the saucepan mixture.
Whisk in the flour and bicarbonate of soda.
Pour the cake batter into the greased tin.
Bake for 45 minutes to an hour.
Leave to cool completely in the tin on a cooling rack.
Ice the top of the black cake so that it resembles the frothy top of the famous pint.

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Guinness Cake

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Course afternoon tea

Ingredients

  

• 250 ml Guinness
• 250 g unsalted butter
• 75 cocoa powder
• 400 g caster sugar
• 150 ml sour cream
• 2 large eggs
• 1 tablespoon vanilla extract
• 275 g plain flour
• 2½ teaspoons bicarbonate of soda

Instructions

 

• Preheat the oven to gas mark 4/180°C/160°C Fan/350ºF.
• Butter a 23cm/9 inch springform tin.
• Pour the Guinness into a large saucepan.
• Add the butter and heat until the butter is melted.
• Whisk in the cocoa and sugar.
• Beat the sour cream with the eggs and vanilla extract and pour into the saucepan mixture.
• Whisk in the flour and bicarbonate of soda.
• Pour the cake batter into the greased tin.
• Bake for 45 minutes to an hour.
• Leave to cool completely in the tin on a cooling rack.
• Ice the top of the black cake so that it resembles the frothy top of the famous pint.

Keyword afternoon tea, cake

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