OOOH MYYYY GUINESS!!!!! Talk of a moist cake, talk of a flavourful cake, talk of a cake that surprises you… then this is exactly all these things. I tried this cake out of curiosity. I really wanted to know how cake would taste with Guinness in it. I must have tasted Guinness before because the only thought I have on it is that it’s disgusting but I really cannot remember what exactly it tastes like.
So the cake is super moist. It’s ALMOST melt in your mouth. I reckon if I used real chocolate it would have been melt in your mouth. It does have a slight tart taste which must be from the Guinness. I felt lazy when it was time to put icing on the cake so I did not ice mine, and my phone camera decided not to take a good pic so I felt I shouldn’t post my own pic, so I went to Google and stole one ? In the process of stealing (well, borrowing) I came across Nigella Lawsons recipe which sound a lot more interesting so I’ll try that next time.
Prep Time: 25 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 40 minutes
250g unsalted butter
75g cocoa, sifted
150ml sour cream (available in most supermarkets)
1 teaspoon vanilla bean paste
275g plain flour
2 teaspoons baking powder
350g caster sugar (available in supermarkets, if you do not have you grind normal granulated sugar using a spice grinder to make your own caster sugar)
For the Icing
300ml cream chese
- Preheat oven to 180 degrees C. Grease and line the base and sides of a 20cm round baking tin.
- Place the butter and Guinness in a saucepan over low heat and add the cocoa and stir continuously until the butter has melted and all the ingredients and well incorporated and smooth. Set aside to cool for 5-10 minutes.
- Beat the eggs, sour cream and vanilla in a large bowl with a wooden spoon. Add the melted butter mixture and stir to combine. Add the flour and baking powder, followed by the sugar. Spoon into prepared pan and bake for 1 hour and 15 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Cool in the pan for 15 minutes, then turn out and cool completely on a wire rack.
- Make the Icing:
- Combine cream cheese and mascarpone in a bowl, whisk until softly whipped. Pile on top of the cake when ready
adapted from http://milk-and.blogspot.com.au/2012/08/guinness-chocolate-cake-with-creme.html