This cake includes two of my favourite things - alcohol and chocolate!
Chocolate Guinness Cake
250g unsalted butter
80g cocoa powder
400g caster sugar
2 free range eggs
1tsp vanilla essence
280g plain flour
2tsp bicarbonate of soda
1/2 tsp baking powder
For the frosting
50g unsalted butter
300g icing sugar
125g full-fat cream cheese
Cocoa powder for dusting (optional but pretty)
Preheat oven to 170C and line the base of a 20cm cake tin with greaseproof paper.
Heat the Guinness and butter in a saucepan, remove from the heat and stir in the cocoa powder and sugar.
Mix the eggs, vanilla essence and buttermilk and then add to the Guinness mixture.
Sift the remaining ingredients into a large bowl or freestanding mixer. Set your mixer or a hand-held whisk on low and pour in the Guinness mixture. Mix well until everything is combined.
Pour the batter (it will be quite runny but this is normal) into the cake tin and bake for around 45 minutes or until you have a lovely bouncy sponge which springs back when lightly pressed. Let it cool completely and then turn out.
Make the frosting by mixing the icing sugar and butter together until sandy. Add the cream cheese and mix further until combined and light and fluffy.
Spread the frosting all over the gorgeous cake and sprinkle with cocoa powder to finish. Serve with a generous amount of double cream.
This is a tried and tested recipe from the wonderful Hummingbird Cake Book.
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