GUINNESS, a popular Irish stout and one of the most successful beer brands worldwide, being brewed in almost 50 countries and sold in 100. I often use it in the filling for my steak and stout pies but this week I saw a recipe for a chocolate and guinnes cake. Bit like chilli and chocolate I was curious to see what it would taste like in a cake rather than a main dish.
4oz Butter (Room Temperature)
8oz Light Muscovado Sugar
6oz Plain Flour
2oz Cocoa Powder
1/2 Tsp Baking Powder
1 Tsp Bicarbonate Of Soda
3Free Range Eggs (Beaten)
Cream the butter and sugar together then whisk in the eggs gradually. Sieve all the dry ingredients into the bowl and mix in. Finally whisk in the Guinness.
Line an 8ins cake tin with greaseproof paper, add the mixture and bake in a pre-heated oven 160C/325F/Gas Mark 3 for approx 30-40mins.
Turn the cake out on a cooling rack and whilst cooling make a buttercream for the top.
*Top Tip* As a guideline, quantities for basic buttercream is double icing sugar to butter.
In this recipe I used 5oz butter to 10oz icing sugar. Beat the butter til soft then beat in the icing sugar. Add a couple tsps of milk if required to loosen the mixture.
Spread over the cooled cake and use a fork to pattern through the mixture.
Cut yourself a slice and enjoy this dark, rich chocolate sponge.