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Irish Guinness and Chocolate Cake
Guinness and chocolate are a wonderful combination in general but this decadent cake it is the perfect balance.
Ingredients
Serves: 1
- Cake
- 1 cup (250ml) Guinness
- 250g butter
- 100g dark chocolate, broken into pieces
- 1 2/3 cups (400g) sugar
- 2 eggs, medium
- 115g sour cream or creme fraiche
- 2 1/4 cups (280g) flour
- 1 teaspoon bicarbonate soda
- Chocolate Icing
- 115g butter
- 125g dark chocolate, broken into pieces
- 75ml Guinness
- 115g cream cheese, at room temperature
- 1 teaspoon vanilla essence
- 40g cocoa
- 3 cups (500g) icing sugar, sifted
Directions
Preparation:20min ›
Cook:35min ›
Ready in:55min
- Cake: Preheat oven to 180. Grease 2 round cake tins and dust with flour.
- Heat Guinesss, butter, chocolate and sugar in a water bath over low heat until the chocolate has melted.
- Allow to cool but not so much that the chocolate sets.
- Mix the eggs and sour cream into the chocolate mixture. Mix the flour and bicarbonate soda then fold into the batter. Stir well to avoid forming lumps.
- Pour half of dough into each prepared cake tin and bake in the preheated oven for about 35-50 minutes (depending on the size of the cake tin). Allow cakes to cool.
- Chocolate Icing: Melt the butter and chocolate with Guinness in a bain-marie and leave to cool.
- Mix the cream cheese, vanilla essence and cocoa together in a large bowl. Mix in a fifth of the icing sugar then add the chocolate mixture. Slowly add more icing sugar until the desired thickness is achieved.
- To Assemble: Spread the topping over one of the cake halves then sit the other one on top. Pour the covering over the whole cake.
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Reviews and Ratings
Global Ratings:
(30)
Reviews in English (19)
The cake is a 5 star cake. I had to knock the frosting down a bit tho, thus the 4 star rating. The only thing I changed was to make cupcakes, but other than that I made this cake EXACTLY as instructed, and I made the frosting EXACTLY as instructed. I'm NOT a beginner cook, and I've taken cake decorating classes before. The problem I had was w/ the frosting. It was the right consistency for a filling, but not for piping work. I ended up using the frosting to fill my cupcakes, but a different recipe to frost them. It's an amazing from scratch cake! - 02 Aug 2011 (Review from Allrecipes USA and Canada)
I seriously questioned the unusual execution of this recipe but I followed through and was rewarded with a rich and buttery, light chocolate cake. I was so hesitant to make the beer infused frosting that I played it safe and didn't. (Besides, I wanted a white frosting to show off the green and gold Packer colors for our big playoff game tonight!) But I will be the first to admit that this is so light chocolate that it would have been better with a rich chocolate frosting, even if the one included in this recipe isn't used. Recipe notes: I did use Guiness, ordinary table sugar rather than superfine, which really isn't necessary, and sour cream rather than the pricier creme fraiche. - 12 Jan 2013 (Review from Allrecipes USA and Canada)
This cake is yummy. The cake isn't very sweet but the icing brings the sweetness in. Loved the dark chocolate. - 11 Mar 2012 (Review from Allrecipes USA and Canada)
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