Guinness and chocolate cake recipe

Guinness and Chocolate Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the rich and decadent flavors of this Guinness and chocolate cake recipe. Combining the robust taste of Guinness beer with the sweetness of chocolate, this cake is a true delight for the senses. The moist and tender texture of the cake pairs perfectly with the creamy and velvety Guinness-infused frosting. Whether you're celebrating St. Patrick's Day or simply craving a delicious dessert, this recipe is sure to impress.

Keywords: Guinness, chocolate cake, recipe, indulgent, St. Patrick's Day

Guinness and chocolate cake recipe details

Guinness and chocolate cake recipe, recipe Rating: 4.6
Number of votes:113 

Ingredients

	For the cake:
225 g	unsalted butter, softened
225 g	dark brown soft sugar
4 large	eggs, beaten
275 g	self-raising flour, sifted
4 tbsp	cocoa powder
1 pinch(es)	salt, generous
1 tsp	baking powder
125 ml	Guinness
	For the filling:
75 g	unsalted butter, softened
75 g	icing sugar
75 g	dark brown soft sugar
2 tbsp	cocoa powder
2 tbsp	Guinness, or more to taste
	For the topping:
150 g	plain chocolate, roughly broken into small pieces
75 ml	sour cream
75 ml	double cream
4 tbsp	dark brown soft sugar

Instructions

Preheat oven to Gas Mark 5, 190ºC, 375ºF. Grease 2 cake tins of 8-9 inch, 20-22 cm.

To make the cake:
Cream the butter and sugar together in a bowl until fluffy. Because of the coarseness of the sugar, you may prefer to use an electric hand mixer. Add the eggs in several stages, beating after each. If the mixture appears to curdle, add a little flour.

Fold in the remaining flour, the cocoa and baking powder and slowly add the Guinness while mixing the ingredients together. Spoon into tins and level tops.

Bake for about 30 minutes or until the cakes are just leaving the sides of the tins. Check with a skewer inserted into the centre if done.

Allow to cool in tins for about 10 minutes and then transfer to a wire rack to cool completely.

To make the filling:
Cream butter and sugars until fluffy. Add cocoa and Guinness and beat thoroughly. Spread on one of the cooled cakes after levelling the surface, if required.

To make the icing:
Placethe ingredients into a bowl placed over a pan of simmering water and allow the chocolate to melt whilst stirring to mix. Stir well to combine, remove from heat and allow to cool and thicken.

Spread on the other cake with the aid of a spatula or palette knife. Place this cake on top of the other.

Slice to serve, with fresh coffee.

About this recipe:
I recently was given this recipe by a friend’s sister and she believes it to be Irish or Irish-American

Preparation time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a