I’m not really much of a chocolate lover: I’ll eat it if it’s there, but really I much prefer savoury treats. So I was very surprised to fall in love with a chocolate cake earlier this year.
I got my mum the Hummingbird Bakery Cake Days book and she’s been working her way through what seems like every recipe in there. I’m getting pretty tired of cakes but there is one recipe that, for me, stands out a mile: Chocolate Guiness Cake. Seriously, the first time she made this I stood there in the kitchen and ate the best part of a whole cake. That’s something I never do.
The cake isn’t overly sweet, it’s not rich, but it is moist and crumbly and has an indescribably delicious flavour. The frosting isn’t too sweet either and complements the cake nicely.
So I thought I’d share the recipe, and I do recommend you try it.
- 250ml (9fl oz) Guinness
- 250g (9oz) unsalted butter
- 80g (3oz) cocoa powder
- 400g (14oz) caster sugar
- 2 eggs
- 1 tsp vanilla essence
- 140ml (5fl oz) buttermilk
- 280g (10oz) plain flour
- 2 tsp bicarbonate of soda
- ½ tsp baking powder
- 50g (1¾oz) unsalted butter, softened
- 300g (10½oz) icing sugar
- 125g (4½oz) full-fat cream cheese (such as Philadelphia)
- Cocoa powder, for dusting (optional)
- one 23cm (9in) diameter spring-form cake tin
1. Preheat the oven to 170°C (325°F)/gas mark 3, then line the base of the tin with baking parchment.
2. Pour the Guinness into a saucepan, add the butter and gently heat until it has melted. Remove the pan from the heat and stir the cocoa powder and sugar into the warm liquid. Mix together the eggs, vanilla essence and buttermilk by hand in a jug or bowl, and then add this to the mixture in the pan.
3. Sift together the remaining sponge ingredients into a large bowl or into the bowl of a freestanding electric mixer. Using the mixer with the paddle attachment or a hand-held electric whisk, set on a low speed, pour in the contents of the pan. Scrape down the sides of the bowl and continue to mix thoroughly until all the ingredients are incorporated.
4. Pour the batter into the prepared cake tin and bake for approximately 45 minutes or until the sponge bounces back when lightly pressed and a skewer inserted into the middle of the cake comes out clean. Set aside to cool, and then remove from the tin on to a wire rack, making sure the cake is cold to the touch before you frost it.
5. Using the electric whisk or the freestanding mixer with paddle attachment, mix the butter and icing sugar together until there are no large lumps of butter and it is fully combined with the sugar in a sandy mixture. Add the cream cheese and mix in a low speed, then increase the speed to medium and beat until the frosting is light and fluffy.
6. Place the cooled cake on to a plate or cake card and top generously with the cream cheese frosting. The cake can be decorated with a light dusting of cocoa powder.
I got my mother to make some more of this last week, but this time she was sensible and made the recipe into cupcakes rather than one large cake. Easier to control how much of it I eat!
Thanks for visiting, and please visit the other Weekword participants to see what they’ve posted this week
I’m tagging Sally at Diario to choose the next word, so please visit her blog on Monday to find out what it is!